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Place the stainless steel pot in the Instant Pot. Add the beans, corn, and vegetable broth. Then pour in the diced tomatoes, green chiles, tomato paste, cumin, chili powder, garlic powder, and salt. Do not stir.
Seal the lid and close the steam release valve. Press the “Pressure Cooker” button until it’s on “Normal,” press the “Pressure Level” button until it’s on “High” and then press the +/- buttons until it says “00:05” (for 5 minutes). The Instant Pot will say “On” while it’s coming up to pressure and then will start counting down.
When the time is up, allow the pressure to naturally release for 5 minutes and then open the steam release valve to quick release the rest of the pressure. Turn off the Instant Pot.
Stir all the ingredients together and add the sour cream and heavy cream, if using. Serve with tortilla strips or tortilla chips, sour cream, cilantro, or avocado.