Turn the saute function on low - medium heat. Add the oil to the bottom of the instant pot and when hot add a handful of the corn tortillas to the pot and toss until they are brown on both sides. When the strips are golden and crispy remove and add to a paper towel lined plate. Sprinkle with salt. This may take several batches.

When all the tortillas have been fried leave about 1 tablespoon oil in the bottom of the Instant Pot and add the chopped onion, bell pepper and garlic. Saute over medium heat until the onions and peppers have softened. Turn the saute function off.

Add the drained pinto beans, black beans and corn. Add the tomatoes, undrained tomatoes with green chilies, and green chilies.

Place the chicken on top of the ingredients. Add the taco seasoning and chicken broth. Stir the soup.

Secure the lid and close the valve. Set the machine to pressure cook for 12 minutes. Remember, it will take about 10 minutes for the machine to come to pressure. When it begins cooking the timer will begin counting down.

Once the cooking cycle has ended allow 10 minutes for the Instant Pot to naturally release pressure. After 10 minutes very carefully manually release the remaining pressure.

Remove the chicken from the soup and shred it.

Add the shredded, cooked chicken and the juice from one lime. Stir well.