I used a 6-quart Instant Pot.
For a more brothy soup, use only 1 can of beans vs. two. ( I prefer this brothy.)
Blackbeans: If your dry blackbeans are very old, I would recommend soaking first or extending the pressure cooking time to 30 minutes.
CHICKEN BREASTS If using whole chicken breasts, lower pressure cook time to 8-12 minutes and do not use dry beans (you will overcook the breasts). Set at 8 minutes for smaller breasts or 12 mins for extra-large breasts.
The toppings really add to the soup. Use them!
For the tastiest tortilla chips, spray strips of fresh tortillas with olive oil spray and a sprinkle of salt, and bake in a 300 F oven until crisp.
STOVE TOP: Use a big pot or dutch oven– follow the same directions, sauteeing over medium heat, then simmering covered until chicken thighs are cooked through and easily shreddable, and beans are tender, about 40 minutes. Soaking the beans first shortens this time!
For a bean-free version you could swap out 3 cups corn for the beans ( Trader Joes, frozen fire-roasted corn is great) adding it to the soup after you release the pressure.
For slow cooker version, cook as stated above then cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
If doubling the recipe, this will not fit in a 6 quart Instant Pot. I recommend making in a big pot on the stove.