Activate the high sauté function on a 6- or 8-quart Instant Pot and preheat for 3 to 4 minutes. Add canola oil, then the chopped onion, garlic, and 1 teaspoon kosher salt. Cook, stirring often, until the onion becomes soft, about 6 to 8 minutes. Switch off the sauté setting. Sprinkle in the ancho chili powder and deglaze the pot with a small amount of chicken broth, scraping up any browned bits. Allow the spices to bloom in the residual heat for 1 minute.

Incorporate the minced chipotle pepper, chicken thighs, black beans, diced tomatoes, remaining broth, and an additional teaspoon of salt. Secure the lid according to the manufacturer’s instructions and set to pressure-cook on high for 10 minutes. When the cycle is complete, allow a natural release for 5 minutes, then carefully release any remaining steam and remove the lid.

Transfer the cooked chicken thighs to a separate bowl. Stir the thawed corn into the hot soup. Shred the chicken with two forks and return it to the pot. Taste and adjust seasoning with more salt if desired.

Ladle the soup into bowls and serve with chosen garnishes such as tortilla chips, avocado, queso fresco, cilantro, sour cream, or a squeeze of fresh lime juice.