In an instant pot, add the chicken breast, broth (or water), and salt. On HIGH pressure, cook on manual for 10 minutes. When completed, let natural release for 10 minutes, then open the pressure release valve to empty the remaining pressure.

Let chicken cool before pulling it apart.

Next you will start your dough. Combine all dough ingredients into a large bowl. Using your hands, slowly knead the ingredients together until you form a nice dough ball. Let sit for 5 minutes.

For the black bean puree, heat oil in medium saucepan. Saute onions for about 5 minutes or until tender. Add in garlic and saute for another minute. Next add in ½ of the chicken broth with the black beans and bring to a simmer. When the beans start to absorb the broth, add the other ½ of the broth along with the cilantro and spice. Heat through, then pour mixture into a blender. Blend until smooth.

For the guacamole, add all ingredients into a bowl and mix. Done!

Divide the dough ball into 6 smaller balls. Flatten each ball between two pieces of parchment paper until they are about a ½ inch thick. Heat up some oil in a pan. Fry your arepa for about 5 minutes on each side.

Cut cooked arepa open to create a pocket. Put a spoonful of black bean puree on the bottom, then chicken, sliced tomatoes, and guacamole in that order.