Ingredients

• ●6 boneless, skinless chicken breasts
• ●1 tbsp olive oil
• ●1 medium onion, chopped
• ●2 cloves garlic, minced
• ●1 can (14.5 oz) diced tomatoes, undrained
• ●1 can (15 oz) black beans, rinsed and drained
• ●1-2 chipotle peppers in adobo sauce, minced
• ●1 tsp cumin
• ●1 tsp dried oregano
• ●1/4 tsp ground coriander
• ●1 cup chicken broth
• ●to taste Salt and black pepper
• ●1 tablespoon lime juice
• ●1-2 tsp chili powder
• ●1/2 tsp smoked paprika

Instructions

1. 1Turn on your Instant Pot and select the 'Sauté' function.
2. 2Add olive oil. Once hot, add the chopped onion and cook until softened, about 5 minutes.
3. 3Add the minced garlic and cook for another minute until fragrant.
4. 4Turn off the 'Sauté' function.
5. 5Add the diced tomatoes (undrained), black beans, chipotle peppers (or chili powder and smoked paprika), cumin, oregano, coriander (if using), chicken broth, salt, and pepper to the Instant Pot. Stir to combine.
6. 6Place the chicken breasts on top of the mixture in a single layer.
7. 7Secure the Instant Pot lid and set the valve to the 'Sealing' position.
8. 8Select the 'Manual' or 'Pressure Cook' function and set the cooking time to 10 minutes at high pressure.
9. 9Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, manually release any remaining pressure.
10. 10Carefully remove the chicken breasts from the Instant Pot and place them in a bowl.
11. 11Use two forks to shred the chicken.
12. 12Return the shredded chicken to the Instant Pot and stir to combine it with the sauce.
13. 13Stir in the lime juice.
14. 14Taste and adjust seasoning as needed.