Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp chipotle peppers in adobo, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Set the Instant Pot to Sauté mode. Add olive oil and sauté the onion, garlic, and red bell pepper for 3–5 minutes until the onions are translucent. Stir in the tomato paste, cumin, and smoked paprika for 1 minute to toast the spices.
  2. Deglaze the pot by pouring in a splash of chicken broth, scraping the bottom to remove any browned bits. Add the chicken chunks, diced tomatoes, black beans, chipotle peppers, and the remaining broth.
  3. Lock the lid and set to Manual/Pressure Cook on High for 10 minutes. Perform a Quick Release of the pressure.
  4. Open the lid and use two forks to lightly shred the chicken chunks directly in the pot for a rustic texture.
  5. Stir in the frozen corn, the fresh lime juice, and the chopped fresh cilantro.