by Lindsay Weiss posted in Life

We've made this twice in two weeks; it's quickly become one of our favorites. It cooks up pretty quickly in the Instant Pot, which is part of the reason we adore it.
This is not a "soupy" chili -- it's nice and thick (but not too thick) and feels hearty enough to be a full meal. Served with some crusty bread and a little salad, it's pretty much the bee's knees.
We got smart and doubled the recipe so we have some to freeze.

Instant Pot White Chicken Chili
2 teaspoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

2 lbs boneless skinless chicken breast or thighs

2 (14 oz) cans white cannellini beans, drained

2 cups chicken broth

1 Tbsp chili powder

1 Tbsp cumin

1/2 tsp black pepper
2 tsp salt

2 (4 oz) cans chopped green chiles

1/2 cup butter

6 Tbsp all purpose flour

2 cups milk, warmed

1/2 cup sour cream

1 lime, juiced

Optional: 1/2 cup grated Monterey jack cheese, for serving

Optional: cilantro, for garnish
Using the Instant Pot "saute" setting, saute the onions in olive oil until tender. Add in the garlic and saute for 30 seconds. Turn off the saute setting.
Place the chicken, canned beans or soaked dried beans, chicken broth, chili powder, cumin, pepper, 2 tsp salt and green chiles over the sauteeed onions. Stir to combine.
Cover the Instant Pot and secure the lid. Make sure valve is set to "seal." Set the manual button or pressure cook button to 20 minutes.
When the tim...