1. Set the Instant Pot to Sauté mode and heat olive oil, then add diced onion and minced garlic and sauté until soft.

2. Stir in ground cumin, chili powder, corn kernels, black beans, and salsa and cook for a minute to bloom the spices.

3. Add chicken breasts and pour in chicken broth, season with salt and pepper, then secure the lid and cook on high pressure for 10 minutes.

4. Allow a natural pressure release for 5 minutes, then quick-release remaining pressure and remove and shred the chicken.

5. Return shredded chicken to the pot, set to Sauté, stir in egg noodles, and cook until noodles are tender, about 5 to 7 minutes.

6. Stir in lime juice, adjust seasoning, and serve topped with desired garnishes such as tortilla strips, cheese, avocado, cilantro, and jalapeños.