First add all 3 types of beans to pot. Then add the other veggies – onions, jalapeños, and garlic. Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt. Now, add chicken broth. Give a good mix.
Finally, add chicken breasts, making sure they are submerged in the liquid.
Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting.
Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.
Combine cornstarch and water to make a slurry. Pour slurry into pot and let simmer until desired consistency is reached (about 1 minute).
Serve with your favorite toppings.