In the Instant Pot, combine the chicken, onion, garlic, salsa verde, diced tomatoes, chicken broth, cumin, chili powder, and salt.
Cook on high pressure for 8 minutes, with a quick pressure release when the time is up.
Turn on the saute function and stir in the black beans, bell pepper, and zucchini.
Cook, stirring occasionally, until the bell pepper and zucchini are tender.
Top with optional toppings and enjoy!
Easily make this in the Crock-Pot or on the stove using the same method as above, just simmer it until the chicken is cooked through. Cook time is about 4-6 hours on low for the Crock-Pot, or 20-30 minutes simmering on the stove.