Cumin & Coriander
Place oil, onion, garlic, pepper, ground cumin, ground coriander, and chili powder in instant pot and saute for 2-3 minutes.
Add in the beans, chicken, corn, chicken stock, and salt and pepper. Give it a stir.
Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure.
After the cooking cycle is complete, remove the chicken from the chili into a plate and shred it using two forks.
Put the shredded chicken back in and give it a stir. Bring it to one last boil before ladling into bowls. Garnish & serve.