1 1/2 pounds chicken breast
2 TBSP oil (olive, coconut, or vegetable)
1 red onion
2 TBSP white wine vinegar
1 cup water or broth
1 package mint (about 6 sprigs)
2 TBSP Spice by Rachel Sweet WARM CHILI MIX
Sprinkle both sides of the chicken breasts with the 2 tablespoons of WARM CHILI MIX and set aside on a plate at room temperature for 5 minutes.
Have a clean plate ready. Set the Instant Pot on Sauté and add the oil. Give it a minute to get hot, and then add the chicken. Brown on both sides without cooking through, approximately 3 minutes on each side. Press Keep Warm/Cancel to shut the heat off and put the browned chicken on a clean plate.
Add the cup of water or broth to the Instant Pot (slowly in case it splatters). Plate the insert into the pot and then arrange the chicken on top. Put the cover on the Instant Pot and turn the knob to Sealing. Cook on Manual for 10 minutes. After the time is up, allow Natural Release for at least 5 minutes before turning the knob to Venting and opening the cover.
While the chicken cooks, prepare the rest of the ingredients. Peel and slice the onion into half moons and set aside. Cut the nectarines in half along the pit. Follow the natural line of the fruit and then twist the two halves off and discard the pit. Slice the nectarine halves and set aside. Pull the mint leaves off the stem and place them in a pile on a cutting board. Mince using a sharp knife and set aside.
After the chicken is done, use tongs to remove and set it in the serving dish. Remove the insert and set it aside. Turn the Instant Pot to Sauté and add the onions. Cook in the liquid from the chicken for 5 minutes, uncovered until the onions are cooked through and the liquid has reduced slightly. Add the fruit pieces and stir to coat in the broth. Cook an additional 3 minutes and then press Keep Warm/Cancel to shut the heat off. Stir in the white wine vinegar and the minced mint and then pour the liquid over the chicken to serve. Use pot holders to do this because the inner pot is hot!