Sear Chicken: Season the chicken thighs with salt and pepper. Turn instant pot to sauté setting. Add 1 tablespoon of oil to the pan. Add the chicken thighs and sear the chicken for 1-2 minutes on both sides, just until brown. Remove to a plate.

Sauté Vegetables: Add a little more oil to the pan, along with onion, garlic, carrots, celery, and bell pepper and sauté for 2-3 minutes.

Add Seasonings: Turn instant pot off and stir in chili powder, cumin, coriander, oregano, and paprika.

Pressure cook: Add the chicken broth and diced tomatoes and stir. Add the chicken thighs and corn tortillas (press whole corn tortillas into the soup mixture). Cook on Manual/High Pressure for 10 minutes. Allow the pressure to naturally release for 12 minutes, and then do a controlled quick release.

Shred Chicken: Remove the chicken to a plate and shred the meat.

Blend Soup (Optional): (This step is optional, but I really like it to make a smooth soup.) Ladle the soup from the instant pot into a blender, in batches, and blend until smooth.

Combine: Return pureed soup to the instant pot, along with shredded chicken, black beans, green chiles, and cream. Season with salt and pepper, to taste, if needed.

Serve: Ladle soup into bowls and serve with desired toppings.