Set pressure cooker to Saute. Once hot add oil. Drop in onion and jalapeno. Cook for two minutes stirring occasionally. Add garlic and spices. Cook until fragrant.
Add the enchilada sauce, chicken stock, tomato sauce and torn corn tortillas to the pot. Stir to combine. Place the raw chicken breasts into the liquid and make sure the tortillas are submerged.
Put the lid on the pressure cooker and set the valve to "sealing". Pressure cook on high for 10 minutes, followed by a 5 minute natural release. Finish with a quick release (carefully flip the valve to "venting") to release the remaining pressure.
Remove the chicken. Shred using two forks once it has cooled enough to handle.
Using an immersion blender , blend the liquid in the pressure cooker until creamy and mostly smooth. (You can also add it to your blender but be careful with the hot liquid)
Turn the Instant Pot to slow cook mode and add drained black beans, corn, diced tomatoes with chilis and shredded chicken. Soup is ready when you are, but I always let it spend a little quality time slow cooking to really bring the flavors together.
If you want to add more liquid on the back end, you can add either water or chicken stock.