This simple one pot White Chicken Chili is the perfect bowl to warm up to on a cold winter day. A melt-in your mouth tender chicken, sure to be a crowd pleaser. Done in 30 minutes using the Instant Pot and pantry staples.
Select saute setting on your pressure cooker. Heat olive oil, add onions and cook until fragrant. Stir in garlic, diced chilis, cumin, chili powder, paprika, salt and pepper. Cook another 1-2 minutes, until very fragrant.
Pour the beans and corn over mixture, layer the chicken pieces on top, and pour in the broth. Do not stir.
Secure the lid on your pressure cooker in its sealing position. Cancel the sauté program, select manual setting and set the cooking time for 15 minutes at high pressure.
When done quick release valve to release all pressure. Use a pair of tongs to remove the chicken to a cutting board. Using a pair of forks, shred the chicken.
Add shredded chicken back into the pot, along with lime juice and stir to combine.
Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, and cilantro.