Add all ingredients and give it a light stir. Using tongs, push the chicken breast under the liquid.
Pressure Cook for 10 mins. If using chicken tenders set 4 mins. If using chicken thighs set 6 mins.
Open the lid after the pin drops. Remove the chicken.
Mash a few beans to make the chili thick and creamy. Shred the chicken and put it back in the pot.
Give everything a good stir, then sprinkle some cilantro on top of the chili.
Serve warm with a squeeze or lime and top with your favorite chili toppings.