Soak 2 cups of dry black beans overnight, then rinse. Place in the Instant Pot with enough water to cover the beans. Pressure-cook on the bean setting for 27 minutes. Allow pressure to release naturally for at least 20 minutes; then you can release the pressure manually the rest of the way. Remove the beans from the Instant Pot before starting the saute step with the onions.

Using the saute setting, heat the coconut oil in the Instant Pot.

Add the onions and cook for 3 to 4 minutes until coated with oil and slightly golden.

Stir in the garlic and saute briefly, just until fragrant, about 30 seconds.

Add all of the remaining ingredients except the chicken and stir to combine.

Place the chicken breasts gently into the mixture until they are just covered.

Slow-cook on medium for 5½ hours until chicken is cooked all the way through but still tender.

Remove chicken to a plate.

Pull chicken into shreds or chunks with two forks and return it to the soup. Stir and adjust the seasonings.

We like to heat the soup for ten minutes or so more to let the seasonings "settle" into the soup and check again.

Then serve with your favorite toppings, such as chopped tomatoes, avocados, feta cheese and cilantro. Include chips for crunch.