In the Instant Pot™, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.
Secure lid; set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 15 minutes. Carefully release remaining pressure, and remove cover. Stir in 1/2 cup of the cheese until melted.
To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.
Notes
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(No Title): Use caution when releasing remaining pressure from Instant Pot™ after cooking, due to escaping hot steam. (No Title): 1 bag (10 ounces) frozen corn may be substituted for the southwestern corn in this recipe. (No Title): Kitchen Tested - 5/2018.