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Turn the Instant Pot on to the Sauté setting. Add the ground beef. Cook for a few minutes.
Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is browned.
Add the Ranch packet, Rotel, green chiles, and chicken broth. Stir, and place a glass lid on the pot to help the broth heat up faster. Once the broth is at a slow simmer, add all of the beans and stir well.
Add the can of diced tomatoes, but don't stir. Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
Cancel the Sauté setting and then press the Pressure Cook/Manual button and set for 6 minutes
Natural Release for 15 minutes.
Do a controlled Quick Release of the pressure by turning the knob towards the Venting position in short bursts. When you are confident that no soup will spew out with the steam, open the knob all the way.
When the pin in the lid drops down, you can open the lid facing away from you. Carefully give the soup a stir, as there could be some hot steam pockets.
Taste and adjust salt, if needed, then add the tortillas and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
Serve with any garnishes you like