Select Sauté and add olive oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook until fragrant. (under 1 minute)
Add remaining ingredients, except beans, corn and vinegar. Lock lid in place, select High Pressure, 8 minutes cook time and press start. (It will take about 20 minutes to come to pressure because there is so much liquid.)
When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release.
Remove chicken breasts from soup and dice or shred. Return chicken to soup and stir in black beans, corn and cider vinegar.
If necessary, select Simmer and bring to a boil, stirring occasionally until beans and corn are heated.
Serve topped with shredded cheese, sour cream and tortilla strips, if desired.
If you’re in a hurry, you can substitute 2 tablespoons dried onion and 1 teaspoon dried minced garlic. Skip the sautéing and just add all the ingredients, except corn and beans, to the pressure cooking pot.
*You can use frozen boneless, skinless chicken breasts, adjust cook time to 11 minutes.