Turn your Instant Pot onto Sauté mode and add in your oil
Once heated, add your diced onion, a pinch of salt, and sauté for roughly 4-5 minutes, stirring often.
Once softened and getting golden, add in your pressed garlic and sauté for 1 minute (don't forget to stir)
Add in your spices and fry them for just about a minutes (things will get dry and clumpy, that's normal, just make sure to stir the pot)
Add in your tomatoes and use their fluid to deglaze the bottom of the pan (basically loosen all the dry yummy pieces from the bottom)
Add in your remaining ingredients (jalapenos, chicken, corn, and beans, broth)
Place your lid on the Instant pot, lock, and set to sealing mode.
Set your pot to 10 minutes on Manual or High-Pressure mode (depending on your model)
When finished, best to allow for a Natural Release to prevent the risk of the chicken being tough. If you are in a rush you can of course do a Manual Release, your meat may just be less tender (which is actually the way we prefer it).
Remove your chicken to shred it and then return it to the pot.
Salt to taste. Serve each bowl with some chopped cilantro, fresh lime to squeeze, a dollop of sour cream (a great cooling agent when eating spicy foods), some yummy tortilla strips, and some shredded cheese (preferable a Mexican blend).