1-1/2 cups frozen petite corn (about 5 ounces), thawed
1-1/2 cups chunky salsa
1-1/2 cups finely shredded cheddar cheese
1 medium sweet red pepper, finely chopped
4 green onions, thinly sliced
Baked tortilla chip scoops
Minced fresh cilantro
Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel.
Remove chicken; discard cooking juices. Shred chicken with two forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes. Press cancel.
Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.