Turn on your Instant Pot and select the 'Saute' function on high.
Add olive oil and onion and saute until fragrant and softened, about 2-3 minutes.
Add minced garlic and continue to saute for an additional 2 minutes.
Select the 'Cancel' function to turn off Instant Pot and reset the cooking function.
Add chicken broth, enchilada sauce, cumin, taco seasoning, shredded chicken, oregano, cilantro, roasted red tomatoes, corn and beans.
Secure the lid onto your Instant Pot.
Select the 'Pressure Cook' function on high and cook for 10 minutes.
Once the timer beeps, quick release all pressure and carefully remove the lid.
Serve and garnish with any of your favorite toppings!