Instant Pot White Chicken Chili

Set the Instant Pot to Sauté mode. Add the olive oil, then cook the diced onion for about 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Place the chicken breasts into the pot. Add the white beans, green chiles, chicken broth, cumin, chili powder, oregano, smoked paprika, onion powder, garlic powder, salt, and black pepper. Lock the lid and set the valve to Sealing. Cook on High Pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.

Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the Instant Pot. Add the cubed cream cheese and stir until completely melted and smooth. Mix in the lime juice and chopped cilantro. If you'd like a thicker chili, mash a small portion of the beans against the side of the pot before stirring everything together.

Ladle the chili into bowls while hot. Top with sliced avocado, shredded cheese, tortilla strips, sour cream, jalapeños, extra cilantro, or a squeeze of fresh lime. Serve with cornbread, tortilla chips, or warm crusty bread for a complete meal.