Turn ON the Instant Pot. Add the olive oil, tomatoes, corn and black beans.
Add carrot, celery, and garlic. Add chicken breasts and all spices. Pour in chicken broth and stir well.
Set Manual/Pressure Cook at high pressure for 10 mins. Let pressure release naturally.
Remove chicken breasts and shred them using two forks.
Put the shredded chicken back in the soup.
Finish with chopped fresh cilantro and a squeeze of lime.
Serve in bowls, top with tortilla chips and enjoy!