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Set the instant pot on the SAUTE function, let it heat up. Add olive oil.
When the oil is hot, add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.
Add the chopped tomatoes, celery and jalapenos, mix well.
Next add the chicken stock followed by salt, black pepper, chilli powder and cumin powder. Mix everything.
Add the beans and chicken.
CANCEL the SAUTE button.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
Once the pressure-cooking cycle is over, quick release the pressure by manually moving the valve from SEALING to VENTING position.
Open the lid carefully and select the CANCEL button.
Remove the chicken into a bowl and shred the chicken with the help of a fork.
Select the SAUTE button
Add in the corn kernels and the shredded chicken, let the broth bubble up for a few minutes.
Once done CANCEL the SAUTE button.
Serve hot in individual bowls and top it with sliced avocado, jalapenos, tortilla chips, lime wedge and a dollop of sour cream.