3largechicken breastssubstitute with sweet potatoes for plant-based option
2cupsvegetable or chicken stock
1cankidney beansdrained and rinsed
1canblack beansdrained and rinsed
½cupwhite cooking wine
Press the "Saute" button on Instant Pot and allow it to heat for a few minutes. Pour olive oil and onions into pan and cook until softened. Add in chicken breasts and brown on each side. Press the "Cancel" button to turn off.
Pour in stock, beans, tomatoes, tomato sauce, garlic, wine, coconut sugar, and spices. Mix well.
Lock on lid, flip the steam release valve to "Sealing" and press "Slow Cooker" button. To cook quickly, press "Manual" on high, and set to 8 minutes. Quick release by flipping valve to "Venting" once it is done. (I like to put a dish towel over the valve when it releases.) Shred chicken with two forks as needed. The chili will be somewhat liquid. To thicken, press the "Saute" button again, and cook for about 10 minutes, stirring constantly. This will help reduce the liquid.
Serve while warm with cheese and sour cream, or desired toppings. Enjoy!