This thick and creamy Instant Pot chicken chili recipe gets its kick from diced green chilies as opposed to chili powder, but isn’t so spicy that kids can’t handle it. Great Northern beans add protein fiber and B vitamins to the meal.
Select the Sauté function on your Instant Pot (or other multi-function pressure cooker). Heat the vegetable oil in the pot.
Add the onion to the pot and sauté for 3 to 4 minutes.
Pour the chicken broth into the pot and scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
Stir in the beans, corn, green chilies (with their juices), cumin, salt, pepper, and garlic powder in the pressure cooker pot. Add the chicken to the pot and push cancel or turn off the burner.
Close and lock the lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 18 minutes at high/normal pressure. It will take about 14 minutes for the pot to come to pressure before the cooking time begins.
After the pressure cooking time ends allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick release method.
While the pressure is releasing, whisk together the water with the cornstarch to make a cornstarch slurry.
After the pressure has been released, open the lid and remove the chicken from the pot with tongs and set on a plate. Use two forks to shred the chicken and set aside.
Select the Sauté function on the pot again. Stir the sour cream into the chili until melted, then stir in the cornstarch slurry. Return the shredded chicken to the pot, and simmer until the sauce thickens (about 3 minutes), then press Cancel to end the Sauté function.
Serve the chili in bowls and top with shredded Monterey Jack cheese.