Blend one rinsed can of beans plus 1 tablespoon of water in a blender. Set aside.
Heat Instant Pot on saute setting.
Add oil to pot once it’s hot. Saute onion in the oil for 5 minutes. Stirring frequently.
Add the garlic for 1 minute. Stir continually so it doesn’t burn.
Add the rest of the ingredients, including blended beans. Stir.
Close and lock the lid. Set vent to sealed.
Pressure cook on high for 15 minutes. Natural release 10 minutes.
Carefully switch vent to open to release remaining steam. Once steam is released, unlock and remove the lid.
Remove chicken, shred. Return to pot.
Add juice of 1 lime, and salt and pepper to taste.
Serve with cilantro, queso fresco, jalapeños, tortilla strips and sour cream, if desired.