Instant Pot White Chicken Chili

Ingredients

• tablespoon butter
• medium onion, chopped
• 1/2 pound chicken breasts, diced into bite-sized piece s
• 1/2 pound chicken breasts, filleted
• ounce slow-sodium chicken stock, divided
• (15 ounce) can can nellini beans, drained and rinsed, divided
• (4 ounce) can chopped green chilies
• (8 ounce) packagelow-fat cream cheese, cut into cubes
• teaspoon scumin
• teaspoon garlic powder
• salt and pepper to taste
• avocado, diced, or to taste (Optional)
• bunch chopped fresh cilantro, or to taste (Optional)

Instructions

1. Turn on a multi functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Sauté onion in hot butter until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 of the chicken stock. Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
2. Release pressure carefully using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. Remove filleted chicken from the pot, shred using 2 forks, and return to the pot. Stir 1/2 of the cannellini beans into the pot.
4. Combine remaining chicken stock and cannellini beans in a blender, process until puréed, and pour into the pot. Add green chilies and return the pot to sauté mode. Stir in cream cheese until melted and fully incorporated, about 5 minutes.
5. Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro to serve.