• Press the Sauté button on your Instant Pot and add the chopped onion. Sauté, stirring occasionally, until the onion begins to soften, about 5 to 8 minutes. 
  
• Stir in the minced garlic, chili powder, ground cumin, paprika, dried oregano and sea salt. Allow this mixture to cook for 1 to 2 minutes to let the flavors of the spices open up.
  
• Scoot the onions off to the side and add the boneless chicken thighs to the pot. Cook for 3 minutes per side.
  
• Add the remaining ingredients to the pressure cooker (crushed tomatoes, diced green chilis, chicken broth, corn, and black beans).
  
• Secure the lid on the Instant Pot, press ‘Manual’ or ‘Pressure Cook’ and set the time for 15 minutes. Make sure the pressure release valve is set to the ‘Sealing’ or closed position.
• The pressure cooker will take about 10-15 minutes to build the pressure, but once the pressure has built, it will go into its 15 minute high pressure cook cycle.
• Once the 15 minutes is over, allow the instant pot to naturally release for at least 10 minutes (ideally longer. I let mine completely release for about 40 minutes. This process generates the most tender chicken).
• Release any remaining pressure using the quick release valve and open the lid of the instant pot.
• Transfer the chicken thighs to a cutting board and use two forks to shred the chicken.
  
• Place the shredded chicken back into the Instant Pot and give everything a big stir. Serve immediately with fried corn strips (instructions below), fresh diced avocado, and any other toppings you like such as grated cheese or sour cream. You can serve with fresh lime wedges for a drizzle of fresh lime juice as well.
  

Homemade Tortilla Strips:

• Stack 6 to 8 corn tortillas on a cutting board and use a sharp knife to cut them into strips that are about ¼” to ½” wide.
  
• Heat ¼ cup of high temperature cooking oil (I use avocado oil) in a large nonstick skillet over medium-high heat. Once the oil is sizzling hot, carefully add 4 to 6 strips of corn tortillas at a time to the oil. Cook for 2 to 3 minutes per side or until the strips are golden brown and have reached your desired level of crisp.
  
• Transfer the crispy tortilla strips to a paper towel-lined plate and repeat for the remaining tortilla strips. For the best result, serve immediately on top of chicken tortilla soup with any additional toppings.