This was written for a slow cooker, but provably works in an instant pot.

Adapted from here.

• 4 cloves garlic
• 1 jalapeno
• 1 boneless skinless chicken breast
• 2 15oz. cans cannellini beans
• 1 15oz. can pinto beans
• 1 Tbsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly ground black pepper
• 1 16oz. jar salsa verde
• 2 cups chicken broth

• 1 tsp corn starch

1. Mince garlic and add to cooker. Dice jalapeno (remove seeds first if you want it less spicy) and add to cooker. Put the whole chicken breast in too.
2. Drain, rinse, and add cannellini and pinto beans. Add cumin, oregano, cayenne, and black pepper. Add salsa over top.
3. Add broth over all and stir.
4. Cook on high for 4 hours, low for 8 hours, or in instant pot for 30 minutes (should take more like 50 minutes with heat up time).
5. Remove chicken breast, shred it separately with two forks, and add it back. Mix it in.
6. Put 1 tsp of cornstarch and 1 tbsp of water to a small bottle, seal, shake, and add to chili. Stir to thicken. Add more to thicken more.