Press the sauté button on and place the onions, chili powder, cumin and taco seasonings into the pot.
Sauté for about a minute then add the chicken breasts to the pot with tongs. Sauté another minute, then turn over the chicken breasts and sauté another minute.
Press the warm button.
Add a small amount of chicken broth to the pot to stir around breaking up the burnt crispy bits from the onions. Add the rest of the chicken broth.
Add steak sauce, Worcestershire sauce, cilantro, lime juice and pinto beans.
Close the Instant Pot lid and make sure your vent is shut.
Pressure cook for 7 minutes. (plan for 5-10 minutes for the Instant Pot to pre-heat)
Once the timer goes off, turn the valve from sealing to venting to release the pressure.
Open the lid and move chicken to another bowl or plate.
With 2 forks, shred the chicken and place back into the pot. Keep on warm until ready to serve.
Garnish with sliced avocados, cheese and tortilla strips before serving.
Add a few dashes of cayenne pepper or chipotle powder for a spicier soup.If chicken doesn’t cook through, add it back to the pot and pressure cook for another 3 minutesCrockpot Directions:Combine ingredients into a slow cooker. Cover and cook on low for 5-6 hours until chicken is cooked and falling apart.