Heat 2 teaspoons of oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions until they're softened and just starting to brown, about 3-4 minutes.

Add minced garlic and cook about 1 minute more, then add the ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more.

Add chicken stock, 2 cans white beans, and chicken flavor base (if using).

Lock lid on Instant Pot and set to MANUAL, LOW PRESSURE for 20 minutes.

Then let it NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.

While the bean/broth mixture cooks, trim all visible fat and tendons from the chicken breasts and cut each one into 2 or 3 lengthwise strips.

Heat 2 tsp. oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown.

Remove from pan and let cool, then shred chicken apart into chunks.

After the Instant Pot has released all pressure, add the shredded chicken and cook using SAUTE, LOW temperature for 10-15 minutes more.

Chop cilantro (if using) while the chili simmers.

After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.

Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.

The Cilantro, Lime, and Avocado Salsa that is part of my recipe for Black Bean and Beef Chili would also taste great on this.

Trim all visible fat and tendons from the chicken breasts, then heat 2 tsp. oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and barely starting to brown. Remove from pan and let cool.

While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then cook onions until they're softened and just starting to brown, about 5 minutes.

Add minced garlic and cook about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and cook a couple minutes more.

Add canned diced green Anaheim chilis, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base (if using).

Turn to low simmer and let cook for 30 minutes.

While the chili simmers, use your fingers or a fork to shred the chicken into bite-sized pieces. (Don't cut, because cut chicken pieces will shred apart into strings in the chili when they cook.)

After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.

If using cilantro, chop it while the chili simmers the last 10-15 minutes with the chicken added.

Then add the chopped cilantro and simmer about 5 minutes more. Serve hot.