Instant Pot White Chili with Chicken & Beans

2 boneless skinless chicken breasts or 1 to 2 lbs diced thighs

2 cans of white beans, drained & rinsed

3 cups of chicken broth/stock

1 small can chopped green chiles with juice

Half of a medium onion, diced

1 to 2 cloves of garlic, minced

1 tsp cumin

1 tsp oregano

½ tsp chili powder

1 tsp salt

½ tsp black pepper

8oz cream cheese - Optional if you want creamy chili

Add all except cream cheese to Instant Pot and stir.

Manual, high pressure for 15 minutes.

Quick release the pressure.

If using breasts, remove chicken and shred. Add back to pot.

If adding cream cheese, turn on saute function and add cream cheese. Stir until melted and mixed well.

If you want it thicker, stir some water and cornstarch together and add while saute function is still on.

To Use Dry Beans:

Rinse and drain ¾ pound of dry northern beans. Do not soak.

Add all ingredients (except chicken) to the pot, plus an extra 1 ½ cups of chicken stock.

Cook on manual high pressure for 28 minutes, then quick release.

Rinse the inside of the lid under cold tap water to help with re-sealing.

Add the chicken thighs.

Place the lid back on, lock it, and set it at 13 minutes on manual high pressure.

Allow to naturally release (NPR) for 10 minutes, and then quick release the rest of the pressure.

Remove the chicken, and shred with two forks; return to the pot.

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