add the olive oil to the instant pot. add the onion, and cook for 4-5 minutes. add the garlic and sauté for another 1-2 minutes.
add part of the stock, and scrape up the bottom of the pan, before adding the rest of the stock, salsa, cumin, chili powder, salt, black beans, corn and chicken breasts.
pressure cook on high pressure for 5 minutes. allow it to naturally release for 10 minutes before releasing any remaining pressure and removing the lid.
use tongs to transfer the chicken to a clean bowl, then shred using two forks or a hand mixer. return the chicken back to the soup, and serve.