Instant Pot White Chicken Chili

INSTANT POT WHITE CHICKEN CHILI

INGREDIENTS

• 1-2 teaspoons olive oil
• 1 small onion minced
• 2 4.5 oz cans green chiles chopped
• 2 teaspoons minced garlic
• 2 teaspoons cumin
• 1 teaspoon oregano
• 4 cups chicken stock
• 2 cups cooked great northern beans or 1 cup dried beans (2 cans)
• 1 can hominy (my add) 
• 1 teaspoon kosher salt
• 1 pound chicken breasts or thighs boneless, skinless
• 4 ounces cream cheese softened and cubed

INSTRUCTIONS
If Using Dried Beans:
Add 1 cup great northern beans and 4 cups water to the pressure cooker. Close the pressure cooker and be sure the vent knob is sealed.Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return empty inner pot back to pressure cooker, keeping prepared beans off to the side.

Instant Pot Chicken Chili Instructions

1. Heat Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.
2. Add in oil, small onion, green chiles, cumin and oregano and saute for 3-4 minutes, or until onion is softened. Add in garlic and saute for 1 minute longer.  Turn Instant Pot OFF.
3. Add some of the chicken stock in with the beans and blend until smooth
4. Pour in the remaining chicken stock and scrape off any browned bits on bottom of Instant Pot
5. Add cooked or canned white beans, hominy, and salt. Nestle chicken into liquid.
6. Close Instant Pot and be sure vent knob is sealed.
7. Cook on HIGH Pressure for 15 minutes if chicken is fresh, 25 (20?) minutes if chicken is frozen.
8. Once cook time elapses, let pressure release for at least 20 minutes. 
9. Remove chicken from inner pot. Add in cream cheese to inner pot if using. Close lid on Instant Pot to keep the heat inside the chili--this will help melt the cream cheese.
10. Shred chicken and stir back into soup, stirring until cream cheese is well distributed through chili.
11. Serve with avocadoes, shredded cheese, and cilantro.