1poundboneless, skinless chicken breasts or thighs
If using dried beans: (skip to step 2 if using canned beans): Add dried pinto beans and 4 cups water to the instant pot. Close the pressure cooker and be sure the vent knob is sealed. Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return empty inner pot back to pressure cooker.
Add stock, beer if using, corn, seasonings, and cooked beans to the Instant Pot and mix together. Add in tomatoes--do not mix. Nestle in chicken into liquid. Place lid on pressure cooker and turn valve to "seal."
Cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.
Once cook time has elapsed, let pressure release naturally for at least 15 minutes. Open Instant Pot and remove chicken from inner pot to cutting board. Shred chicken and then stir back into chicken chili. Squeeze fresh lime juice into the chili to brighten the flavors.
Serve with cheese, sour cream, chips, cilantro, etc
If using canned beans or stock that is not low-sodium, you may want to omit the additional teaspoon of salt and adjust seasonings after cook time.