Step 1

INSTANT POT: Pour the entire jar (2 cups) of salsa verde into the base of the Instant Pot or other pressure cooker. Nestle the chicken thighs right on top of the salsa verde in one even layer. Sprinkle seasonings evenly on top of the chicken thighs and salsa. Season to taste with salt and pepper-- I add 3/4 teaspoon fine sea salt and 1/4 teaspoon pepper, but add to taste. Cover the pressure cooker and seal. Place venting valve to "sealed."

Step 2

COOK: Select the "manual" or "pressure cook" function and cook on high pressure for 8 minutes. (Keep in mind that pressure needs to build inside the pot, so the timer won't start counting down for a few minutes.) Once cook time is up, let the pressure release naturally for 5 minutes (don't do anything or release the valve). Once 5 minutes is up, carefully hit the release button to let out the remaining pressure and steam. (Keep your hands and face away from the venting steam -- don't let it burn you!)

Step 3

SHRED CHICKEN: Use tongs to pull the chicken out of the pressure cooker and onto a cutting board. Before shredding the chicken, add the frozen corn and drained black beans to the pot. Give everything a good stir and then cover to keep it all warm and thaw the corn. Back to the chicken: use two forks to shred it and discard any pieces of fat or gristle. Return the fully shredded chicken to the pot and gently stir it through. Turn the control to "Saute" to warm things through again for 1 minute. After that, turn it off and sprinkle with cheese. Cover and let melt for a few minutes before gently stirring through. Don't stir too much or it will make the chicken stringy!

Step 4

SERVE: Use tongs to remove the chicken onto prepared rice. Top bowls with lots of sour cream, a squeeze of fresh lime juice, fresh cilantro, and a diced ripe avocado as desired. Enjoy promptly!