Turn your instant pot on saute' mode.
Use spray oil to coat the bottom of your instant pot.
Add garlic cubes or cloves, chopped onions, and raw ground chicken.
Start sauteeing everything together.
When it’s cooked through, add celery next and saute' for a few more minutes.
Turn off the saute' mode.
Add your veggies and beans.
Add 4 Cups of chicken broth and then 2 cups of water.
Turn on manual pressure for 14 minutes. Make sure your vent is set to sealing.
Let it do a natural release for 10 minutes (as don't touch it).
Then quickly release your steam valve and serve. Make sure to be careful when you do this. I like to use Make sure to use protective gloves.
You can top with reduced fat cheddar (just add in the SmartPoints - I usually would add 1/8 or 1/4 of shredded reduced fat cheddar), guac (just count the points), 13 blue tortilla chips for 4 points or nonfat greek yogurt for 0 SmartPoints.