Turn the InstantPot onto sauté function on high temp and allow it to heat.
Dice the onion, carrot, celery and bell peppers. Set aside.
Peel and mince the garlic.
Drizzle the olive oil into the hot InstantPot.
Add the minced garlic and stir for a few seconds.
Add the diced onion, carrot, celery and bell peppers. Stir to coat in fat and allow it to sauté for 1-2 minutes.
Sprinkle the salt, pepper, cumin, chili powder, oregano, onion powder and garlic powder over the sautéing vegetables. Stir the spices into the mix.
Add the chicken base and bay leaf.
Add the diced tomatoes, crushed tomatoes and enchilada sauce. Stir to combine.
Rinse the chicken breast and add it to the soup.
Add water to the “half fill line” for a chunkier soup or the “max PC line” for a thinner soup with more broth.
Place lid on the InstantPot and set it for manual pressure, high heat with a pulse or quick release.
Once the time is up and the pressure has been released, open the lid. Remove the chicken breast.
CAREFULLY! Remove the skin from the chicken breast and discard. CAREFULLY! Remove the meat from the bones, shred the meat. Discard the bones, return the meat back to the soup.
Add the rinsed black beans and corn to the soup.
TASTE! Take a taste of your soup and ensure it doesn’t need additional salt or spices.
Ladle into deep bowls. Top each bowl with 1/4 oz cheese, 1 tbs sour cream, 1 tbs tortilla strips, 1/2 tbs cilantro, avocado chunks and serve with a lime wedge.