Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the diced onion and saute for 4 minutes. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Add in the garlic powder, chili powder, cumin, tomatoes, picante sauce, pinto beans and chicken. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 15 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
5. Use tongs to place chicken on a cutting board. Shred or chop the chicken then return it back into the pot. 
6. Ladle into bowls and serve with a dollop of sour cream and some shredded cheese. 

Slow Cooker Instructions:

1. In a microwave safe bowl add the oil and onions. Microwave for 2 minutes, stir and then microwave for 2 more minutes. Add to the slow cooker. 
2. Add in the broth, garlic powder, chili powder, cumin, tomatoes, picante sauce, pinto beans and chicken. 
3. Cover and cook on low for 4-6 hours. 
4. Use tongs to place chicken on a cutting board. Shred or chop the chicken then return it back into the slow cooker. 
5. Ladle into bowls and serve with a dollop of sour cream and some shredded cheese.