Ingredients
1 tablespoon canola oil1 medium onion, chopped3 garlic cloves, minced1 pound boneless skinless chicken breasts1 carton (32 ounces) reduced-sodium chicken broth1 can (15 ounces) black beans, rinsed and drained1 can (14 ounces) fire-roasted diced tomatoes1-1/2 cups frozen corn1 tablespoon chili powder1 tablespoon ground cumin1 teaspoon paprika1/2 teaspoon salt1/4 teaspoon pepper1/4 cup minced fresh cilantroOptional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure.
Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.
