Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 16 oz low-sodium, no-sugar-added chunky salsa
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn kernels

Instructions:

  1. Place the trimmed chicken thighs in the inner pot of the Instant Pot. Sprinkle the cumin, garlic powder, smoked paprika, and salt evenly over the meat.
  2. Pour the salsa over the top of the chicken, ensuring the meat is mostly submerged. Do not stir to avoid the Burn notice.
  3. Seal the lid and set the valve to 'Sealing'. Select Manual/Pressure Cook on High for 20 minutes.
  4. Once the timer expires, allow a Natural Pressure Release (NPR) for 10 minutes before venting the remaining steam.
  5. Remove the chicken to a plate and shred using two forks until the meat is stringy and tender.
  6. Set the Instant Pot to Sauté mode. Stir in the black beans and corn, simmering for 3-5 minutes until the sauce reduces and becomes glossy.
  7. Fold the shredded chicken back into the thickened sauce and stir in the fresh lime juice before serving.