This Instant Pot White Chicken Chili recipe is so tasty. It's an easy meal the whole family will love. Serve it up with tortilla chips, sour cream and shredded cheese.
Press the Saute button on the Instant Pot, and add the butter and olive oil.
When the butter melts, add the chicken breasts, salt and pepper to taste, and brown on both sides.
When the chicken is browned, turn off the Saute setting, and add 1 cup of chicken broth. Place the lid on the Instant Pot until it beeps and locks.
Make sure the pressure valve is set to 'Sealing' and press the Manual button and set the time for 10 minutes.
When the Instant Pot is done cooking the chicken, it will beep and go to the OFF setting.
Do a quick release. Gently turn the pressure valve to 'Venting', and when all the pressure has been released, and the float valve drops down, open the lid on the Instant Pot, and stir the chicken.
Add the remaining 4 cups of chicken broth, onion, garlic, beans, parsley, garlic salt, seasoned salt, pepper, chili powder, cumin, and paprika.
Stir all ingredients to blend, and make sure beans and chicken are covered in broth.
Place the lid back on the Instant Pot, and again, make sure the pressure valve is set to 'Sealing', and press the Manual button, and set the time for 15 minutes.
When the Instant Pot is done, allow the chili to remain in the Instant Pot for 10 more minutes. Then gently turning the pressure valve to 'Venting', and when all the pressure is released, and the pressure float valve has dropped down, remove the lid to the Instant Pot, and stir the chili.
Remove the chicken breasts to a plate, and shred chicken and return to Instant Pot.
Add the cream and shredded cheese, and stir into chili.
Serve immediately with chips, and top with sour cream, onions, and additional shredded cheese if desired.