Habanero-Mango Chicken Chili (Instant Pot)

INGREDIENTS

 * 3/4 cup dry pinto beans
 * 3/4 cup dry black beans
 * 2 cloves garlic (for beans)
 * 1 tsp salt (for beans)
 * 2 pounds boneless, skinless chicken breasts
 * 1 pound sweet potato, chopped (about two small or one large potato)
 * salt, pepper and paprika to taste (for sweet potatoes)
 * 1 12-ounce bottle of beer
 * 2 habanero chili pepper, diced
 * 1 small to medium yellow onion, diced
 * 4 garlic cloves, minced
 * 1 16-ounce jar mango salsa (see notes)
 * 2 teaspoons chili powder
 * 1 teaspoon ground cumin
 * 1 slightly-rounded cup frozen corn (may substitute canned or fresh when in season)
 * 1 cup shredded Mexican blend cheese
 * 3/4 teaspoon kosher salt
 * Optional garnishes: additional cheese; cilantro; lime wedges; chopped avocado or guacamole; sour cream or Greek yogurt

Instructions

 * Add pinto and black beans to instant pot; cover with at least 3 inches of water. Add garlic and salt.  Put on bean setting.  Quick release when done, drain and set beans aside (will take approximately 45 minutes total).
 * While beans are cooking preheat oven to 450 and dice the sweet potato. Mix with olive oil, salt, pepper, and paprika to taste.  Place on baking sheet, bake for 25-30 minutes, flip once during cooking to avoid burning.
 * Wipe and dry instant pot after cooking beans. Turn to sauté and add cooking oil and let heat.
 * Add garlic, then add onions and habanero . Cook until onions are turning translucent and peppers are soft..
 * Make a hole in the center the vegetable mix and spice mixture, mix with vegetables. Add beer, chicken, salsa and return beans to the instant pot; turn off sauté.  Cook on Beans/Chili setting (30 mins)
 * When done, quick release and remove chicken; shred chicken then return to Instant Pot along with corn, cheese, sweet potatoes, and salt. Cook about 10 minutes until cheese is melted and corn is heated.
 * Ladle into warm bolls and add garnishes of choice.