Press the "Sauté" button on the Instant Pot. Add in the oil, let it warm up, then add in the onion and sprinkle with salt. Sauté for a few minutes until softened.
2 tablespoons olive oil, 1 onion, 1 pinch kosher salt
Add in the garlic, chili powder, cumin, and chipotle pepper, and cook for a minute.
3 cloves garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 chipotle pepper in adobo sauce
Stir in the chicken broth, black beans, tomatoes, corn, and green chiles.
4 cups low-sodium chicken broth, 15 ounces canned black beans, 14.5 ounces fire-roasted diced tomatoes, 1 cup corn, 4 ounces chopped green chiles
Add in the chicken thighs and press the "Cancel" button.
1½ pounds boneless, skinless chicken thighs
Cover the Instant Pot, and set the timer for 15 minutes.
While the soup is cooking, slice the corn tortillas into thin strips.
4 corn tortillas
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
¼ cup vegetable oil
Add in half of the tortilla strips and fry until golden brown and crispy.
Repeat by heating remaining 2 tablespoons oil in the skillet and frying the remaining tortilla strips.
When the soup has finished cooking, let the steam release naturally for 10 minutes.
Remove the chicken thighs and shred.
Return the shredded chicken to the Instant Pot and give everything a stir.