Set the Instant pot to the Sauté function. Sauté the onions in olive oil for about 3-4 minutes, stirring occasionally. Then add the garlic and stir for another minute.
1/2 white onion, diced, 1 Tbsp. olive oil, 1 tsp. garlic, minced
Turn Instant Pot off. Add in all remaining ingredients (besides the toppings) and stir.
1 Rotisserie Chicken, shredded (~3 cups), 1 (15 oz. can) Kidney beans, drained and rinsed, 1 (15 oz. can) Pinto beans, drained and rinsed, 1 (15.25 oz. can) Yellow corn, drained and rinsed, 1 (14.5 oz. can) diced tomatoes, 1 (10 oz. can) diced tomatoes with jalapeños or Hatch chiles, 1 (4 oz. can) diced green chiles, 1 (1 oz. packet) ranch seasoning, 1 (1 oz. packet) taco seasoning, 4 cups Chicken broth
Place lid on the Instant Pot. Be sure the valve on top is set to sealing.
Press the SOUP setting and adjust time to 15 minutes. Note, the Instant Pot takes time to come up to pressure, ~10 minutes.
Once the Instant Pot beeps, let the pressure naturally release for 10 minutes. (Timer will count up).
Switch valve from sealing to venting. Do so carefully using a towel or pot holder. Allow steam to release.
Serve with your favorite taco toppings!
Garnish ideas: shredded cheese, avocado, cilantro, limes, tortilla chips, sour cream