Smoky Chicken Stew with Kale & Pinto Beans

Heat oil in an electric pressure cooker set to Sauté mode. Add onion and cook until beginning to soften, about 3 minutes. Add garlic, cumin, chile powder and salt and cook until fragrant, about 1 minute. Stir in broth, chicken and beans. Use a wooden spoon to press all the ingredients down into the broth. Close and lock the lid. Cook at high pressure for 8 minutes.

Release the pressure manually. Transfer the chicken to a cutting board.

Shred the chicken with two forks. Stir the chicken back into the soup along with kale, cilantro and lime juice. Garnish with more cilantro and serve with lime wedges, sour cream and hot sauce, if desired.