Set the Instant Pot to the 'Saute' setting, and saute the chicken breasts until they're seared on all sides, and let them cook for approximately 30 minutes on the Saute setting until they're done. (Or use a cooked chicken from a rotisserie chicken and skip this part! - OR make shredded chicken in the instant pot, give it a quick clean and then make the rest of the soup).
Remove the chicken breasts to a cutting board and chop into bite size pieces.
Pour chicken broth in the Instant pot, and stir to de-glaze the bottom of the pot.
Add the chopped chicken, onion, pepper's, beans, corn, tomato's, Enchilada Sauce, water, and all spices, and stir to blend.
Put the lid on the Pot until it beeps and is firmly closed.
Make sure the pressure valve is set to 'Sealing' and press the 'Soup' setting on the Instant Pot controls.
The setting on my Instant Pot read '30' (which is 30 minutes to cook).
It took about and hour in my Instant Pot, for it to pressurize and then cook the 30 minutes, and then the setting automatically went to 'KEEP WARM'.
Let the pressure release naturally (which means, do not turn the valve to let out the pressure, let it do it on its own!) This varies depending on what you've made but usually takes about 15-30 minutes to release.
After the 15-30 minute resting period, you can remove the lid and check the taste and consistency. Turn the valve to 'Venting' MAKING SURE TO USE AN OVEN MITT, AND KEEPING HANDS AND FACE AWAY FROM THE VALVE WHERE PRESSURE IS RELEASED - READ INSTRUCTIONS IN INSTANT POT MANUAL. Or you can leave it on the warm setting for longer until you're ready for it or feel like it needs more time.
Once all the pressure is released, remove the lid, and stir soup.
Add in 1 cup of tortilla strips and stir.
Then add half a cup of shredded cheese and stir.
You may want to add a little more salt, or spices according to your taste.
Garnish with tortilla strips and cheese if desired.