Instant Pot White Chicken Chili

Like all Instant Pot recipes, making this soup is fast with little clean up. Loaded with shredded chicken and cannellini beans, this recipe from Simply Recipes is a keeper.

Ingredients

2 Tablespoon olive oil
4 cloves garlic, minced
1 large green pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped (leave the seeds in if you want more spicy flavor)
3 celery stalks, chopped
1 medium yellow onion, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon coriander
1/4 teaspoon cayenne pepper (omit if you don't want a spicy chili)
2 teaspoons salt
2 (15 ounce) cans cannellini beans, rinsed and drained
1 1/2 pounds chicken breast or chicken tenders
1 cup chicken broth
1 cup sour cream
1/2 cup chopped fresh cilantro (optional)

Toppings of your choice: shredded cheese, chopped tomato, chopped avocado, tortilla strips

Instructions:

Select the saute setting on the Instant Pot. Heat olive oil. Add bell pepper, jalapenos, onion, celery and garlic. Saute for about 5 minutes or until vegetables are tender.
Add spices and saute for one minute more.
Pour the beans over the vegetables.
Layer the chicken on top of the beans. Pour chicken broth on top. Do not stir.

Secure the lid on the Instant Pot. Turn off the saute function and assure that the pressure vent is sealed. Select the pressure cooking function and set the time for 15 minutes at high pressure.
When complete, do a quick pressure release by moving the moving the vent to release or allow for pressure to release naturally.

Open the Instant Pot when pressure has fully released. Remove the chicken  with a tongs to a cutting board and shred with two forks. Add the shredded chicken back to the pot along with cilantro and sour cream. Stir to combine and taste for any needed adjustment to seasoning.

Ladle chili into bowls.