1. Set your Instant Pot to the “Saute” function. Add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. Stir in the chicken pieces, chili powder, cumin, and smoked paprika. Cook for 2-3 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This helps to build a rich flavor base.

3. Pour in the chicken broth, then add the diced tomatoes (undrained), rinsed black beans, drained corn, and chopped green chiles. Do not stir after adding the broth and other ingredients; this helps prevent a “burn” notice on some Instant Pot models.

4. Secure the lid on your Instant Pot and make sure the vent is sealed. Select the “Manual” or “Pressure Cook” setting on high pressure for 10 minutes.

5. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure. Open the lid. Carefully remove the chicken breasts from the pot and shred them using two forks on a cutting board.

6. Return the shredded chicken to the pot. Stir in the heavy cream and fresh cilantro. Taste and season with salt and black pepper as needed.

7. Ladle the creamy chicken tortilla soup into bowls. Top with your favorite garnishes such as shredded cheddar cheese, crispy tortilla strips, fresh avocado slices, and a dollop of sour cream or Greek yogurt.