Turn Instant Pot onto brown/saute setting.
Add olive oil to the bottom of the Instant Pot.
Add diced onion and cook until softened, about 5 minutes.
Add Lunds and Byerlys Tomatillo Verde Sauce Deli Cup/green chiles, cannellini beans, Northern beans, Pinto beans, chili powder, cumn, salt, chicken, and chicken broth, and stir well to combine.
Place the lid on the Instant Pot and close steam valve
Cook on high pressure for 15 minutes
Let the pressure naturally release for 10 minutes and then release completely
Remove the chicken breasts and shred with two forks, and return to the pot, stirring to combine.
Garnish with cilantro. Other topping suggestions: jalapeno, shredded cheese, sour cream/Greek yogurt, chopped green onion
Serve and enjoy!