Ingredients

• 2 tbsp olive oil
• 2 lbs boneless skinless chicken thighs (I've used skin on and they were good)
• 1 onion, finely chopped
• 2 cloves minced garlic
• 1 tsp cumin (I've used garam masala too)
• 1 tsp oregano
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 1/4 cup chicken broth
• 1 tbsp of condensed chicken broth (Better than Bouillon)
• 1 can white kidney beans, drained and rinsed
• 1 small cans chopped mild green chilies, including liquid
• 1 cup sour cream
• 1/2 cup whipping cream
• 1 cup grated Mozzarella Cheese

* I played it by ear with the dairy products and used just enough to make it saucy and creamy. 

1. Heat oil in the Instant Pot on Saute. Add chicken and cook for 5 to 7 minutes per side, or until browned. Remove.

2. Add onion, garlic, cumin, oregano, black pepper and cayenne to Instant Pot. Cook until onion is softened. 

3. Pour chicken broth and bring to a boil, scraping up any browned bits. Add chicken.

4. a) (for slow cooker setting) Cover and cook on Low for 5 to 7 hours or on High for 3 to 4 hours, or until hot and bubbling and chicken is no longer pink inside.

b) (For pressure cooker setting) Cook on high for 8-10 min. Natural pressure release.
    
5. Shred chicken with a fork. Stir in beans, chilies, sour cream, whipping cream and cheese.

6. Saute low heat until heated through