Set the Instant Pot to Sauté. Add the olive oil and the onion, and cook for a few minutes to soften the onion. Then add the black beans, corn, diced chilies, chicken broth, diced tomatoes, lime juice, and seasonings. Stir everything together, then place the chicken breast in the pot.
Cover the pot and turn the knob to Sealing. Cook on manual high pressure for 7 minutes, then allow a natural pressure release for 10 minutes. Release the remaining pressure.
Remove the chicken from the pot and shred it using a mixer or two forks. Add the shredded chicken back to the pot, along with the tortilla strips. Stir and let it sit for a minute so the tortilla strips wilt.
Garnish with your favorite toppings, such as shredded cheese, cilantro, and scallions.