Set the Instant pot to the sauté function. Sauté onions in the oil for 3-4 minutes while you prep the garlic, carrots, and celery. Add them to the pot, and sauté 3-4 minutes. (If using granulated garlic, add later with the spices)

Add the diced tomato and their juices, green chiles, chicken thighs (whole), dry black beans (or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).

Manually let the pressure out, covering the steam spout with a kitchen towel. (Or feel free to let the pressure release naturally.)

Shred chicken thighs with two forks, either right in the pot, or on a cutting board. (At this point you could add corn, and return to sauté setting for a few minutes.)

Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary--especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. (If the soup tastes bland, it probably needs more of each.)

Divide among bowls and top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat. Enjoy