Set the Instant Pot to Sauté mode.
Add the olive oil, diced onion and poblano and cook for approximately 4 minutes, stirring often, until the onions become translucent.
Then add garlic, chili powder, cumin, oregano and paprika. Cook, stirring often for another 1-2 minutes.
Add the chicken broth, drained black beans, roasted tomatoes and stir to combine well.
Finally, add the chicken breasts
Place the lid on the Instant Pot and turn the pressure valve to the sealing position.
Set the timer to pressure cook on manual - high for 12 minutes.
When the timer goes off, let the pressure naturally release for 5 minutes.
Then turn the valve carefully to release the additional pressure. (careful not to burn yourself. Place a towel over the release valve)
Remove the chicken and shred or dice it. I love to use a food processor and quickly pulse it for 10 seconds
Return the chicken to the Instant Pot and stir to combine well.
Garnished with your favorite of toppings: cilantro, shredded cheese, avocado or guacamole, sour cream, hot sauce, sliced jalapeños, tortilla strips, and lime.