Dice onions and peppers into small bit size pieces.
Dump the chicken, onion, peppers, salsa, tomato paste, seasonings, and chicken stock into the Instantpot insert.
Seal and set the pressure cooker to high and time for 10 minutes.
After pressure cooking, set Instantpot to vent for 10 minutes allowing steam to fully vent before opening.
After the 10 minute vent, remove the lid and shred the chicken.
Keep soup on warm in the Instant Pot.
While shredding the chicken, dump the black beans and frozen corn into the Instant pot.
Keep on warm with the lid off until corn is cooked (about 5-10 minutes)
When the chicken is shredded, add it back to the pot.
Serve in bowls with desired toppings.
Serves 4-6 people. Enjoy!