Set Instant Pot to saute function. Add olive oil to Instant Pot insert. Saute Onion and garlic, stirring occasionally, until soft. Turn off Instant Pot.
Add the chicken breasts, black beans, corn, fire roasted tomatoes, chili powder, cumin, paprika, oregano, salt, pepper, cilantro and chicken broth to the Instant Pot. Stir until combined.
Place the lid on and set it to close position. Turn the steam valve to the sealing position.
Set the Instant Pot to manual/pressure cook, high pressure, for 7 minutes. When the cook time is done, carefully, turn the steam valve to the venting position to release the pressure. DO NOT OPEN THE LID UNTIL ALL THE PRESSURE HAS BEEN RELEASED.
When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid.
Remove the chicken and shred, using two forks.
Return the shredded chicken back to the pot and stir. Serve with toppings as desired.