Creating Instant Pot Breakfast Enchiladas is a straightforward process if you follow these steps:

1. Prepare the Filling: In a mixing bowl, combine the shredded chicken, black beans, corn, half of the cheese, chili powder, cumin, salt, and pepper. Mix well to combine.
2. Beat the Eggs: In another bowl, whisk together the eggs and milk until well combined. Set aside.
3. Assemble the Enchiladas: Take a tortilla and spoon a generous amount of the filling mixture into the center. Roll it up tightly and place it seam-side down in the Instant Pot. Repeat with the remaining tortillas.
4. Add the Egg Mixture: Pour the egg mixture evenly over the rolled enchiladas in the Instant Pot.
5. Add Enchilada Sauce: Drizzle the enchilada sauce over the top of the rolled enchiladas, ensuring they are well coated.
6. Seal the Instant Pot: Close the lid of the Instant Pot and ensure the valve is set to the sealing position.
7. Cook: Select the “Pressure Cook” or “Manual” setting and set the timer for 15 minutes.
8. Release Pressure: Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then switch to quick release for any remaining pressure.
9. Add Remaining Cheese: Carefully open the Instant Pot and sprinkle the remaining cheese on top of the enchiladas. Close the lid for a few minutes to let the cheese melt.
10. Garnish and Serve: Once the cheese is melted, garnish with fresh cilantro and serve warm with sliced avocado on the side.