Step 1

Combine the chicken stock, beer, corn, beans, taco seasoning, and minced garlic in the inner pot. Mix well to combine. Pour the tomatoes over the mixture in the inner pot. Do NOT mix. Nestle the chicken into the liquid.

Step 2

Place the lid on the pressure cooker and turn the valve to "seal." Set to cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.

Step 3

Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. After pressure has been released, remove the lid on the Instant Pot.

Step 4

Remove the chicken from the inner pot to a cutting board. Shred chicken using 3 forks until it is in bite-sized pieces.

Step 5

Add the shredded chicken, along with the juice of a fresh lime into the inner pot, and stir to combine.

Step 6

Serve this chicken chili with cheese, sour cream, chips, cilantro, etc