Heat the olive oil in your Instant Pot using the sauté function on medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until the onion begins to soften and turn translucent. Add the minced garlic and stir constantly for about 30 seconds until fragrant—this brief cooking prevents the garlic from burning during pressure cooking while releasing its aromatic oils into the oil. I like to watch for that moment when the garlic perfumes the pot; that's when you know to move to the next step.

Add the green chiles and fire roasted diced tomatoes to the pot, stirring well to combine with the aromatics. Pour in the red enchilada sauce and stir until everything is evenly mixed. This creates a flavorful sauce base that will infuse the entire soup. The fire roasted tomatoes and enchilada sauce provide depth and body to the broth, and combining them early allows their flavors to meld during cooking.

Sprinkle the chili powder, cumin, smoked paprika, and dried oregano directly into the pot and stir for about 30 seconds to toast the spices slightly in the hot liquid—this blooms their flavors and prevents them from tasting raw. Add the rinsed and drained black beans, chicken broth, and whole chicken breast. Stir gently to combine everything, making sure the chicken is partially submerged in the liquid. I always rinse the black beans thoroughly to keep the soup broth clear and vibrant rather than darkened.

Turn off the sauté function and secure the Instant Pot lid, ensuring the sealing ring is properly seated. Move the valve to the sealed position. Set the Instant Pot to high pressure for 9 minutes. Once the pot reaches pressure and the timer starts, do not open it—the pressure will cook the chicken through and allow all the flavors to meld together.

When the 9-minute timer completes, allow the pot to naturally release pressure for 10 minutes—this prevents the soup from splattering and the chicken from becoming tough from rapid depressurization. After 10 minutes, carefully move the valve to vent to release any remaining pressure. Remove the lid and, using tongs, carefully lift the cooked chicken breast onto a cutting board. Let it rest for 2-3 minutes, which keeps the meat juicy and easier to shred.

Add the corn directly to the pot while the broth is still hot and the Instant Pot is open. The residual heat will warm the corn through in about 3-5 minutes without making it mushy. While the corn is warming, shred the rested chicken breast using two forks or your fingers, pulling the meat apart into bite-sized pieces. Return the shredded chicken to the pot and stir gently to distribute it evenly throughout the soup.

Taste the soup and season with salt and pepper as needed. The enchilada sauce and spices provide significant seasoning, so add salt gradually and taste between additions. Ladle the soup into bowls and serve immediately with your favorite toppings such as tortilla strips, diced avocado, fresh cilantro, lime wedges, or sour cream.