White Chicken Chili

Turn instant pot to SAUTE and add olive oil. Once hot, add onion and cook until softened, 3-4 minutes.

Add garlic, jalapenos, chiles, cumin, coriander, oregano and cayenne. Continue to cook for 2-3 minutes.

Hit CANCEL. Add chicken breasts and broth.

Hit MANUAL to cook at high pressure for 15 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.

Turn the knob to vent and quick release the pressure before removing the lid. Remove chicken breasts to a cutting board and shred with 2 forks.

Return chicken to pot and stir in beans, cheese and cilantro.

Serve garnished with avocado and sour cream, if desired.