Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1.5 lbs boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 can (14.5oz) fire-roasted diced tomatoes
  • 1 can (15oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Set the Instant Pot to Sauté (Normal). Add the olive oil. Once shimmering, add the onion, bell pepper, and jalapeño. Cook for 3–5 minutes until the onions are translucent.
  2. Stir in the garlic and cook for 30 seconds until it smells fragrant. Note: Garlic burns quickly, so don't leave it too long.
  3. Stir in the cumin, chili powder, and smoked paprika, coating the vegetables.
  4. Add the chicken thighs, then pour in the chicken broth. Use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Note: This prevents the dreaded Burn notice.
  5. Stir in the fire roasted tomatoes, black beans, and frozen corn.
  6. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook (High) for 15 minutes.
  7. Once the timer beeps, allow a Natural Release for 10 minutes, then manually release any remaining pressure.
  8. Use tongs to transfer the chicken to a plate. Use two forks to shred the meat into bite-sized pieces.
  9. Stir the shredded chicken back into the soup. Stir in the fresh cilantro and the juice of half a lime.