Instant Pot White Chicken Chili

Set your instant pot to the sauté setting. Sauté the onion in olive oil until translucent. Add garlic and sauté for 30 more seconds.
Add the can of Ro-Tel Diced Tomatoes (do not drain) and diced green chiles. Add the pinto beans and cannellini beans (We like to drain and rinse our canned beans, but that’s a personal preference.)
Add in the chili powder, oregano, cumin, paprika and salt, pepper and chicken broth. Stir to combine.
Place the chicken on top and gently press down to cover with the broth/bean mixture. You don’t want the chicken on the bottom of the instant pot or it can end up giving you the dreaded burn notice.
Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 25 minutes. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
When the cook time finishes, let the pot sit undisturbed for a 15 minute natural release (meaning do not touch the instant pot for 15 minutes after it says it’s done cooking).
Then turn the steam release knob to Venting to release any remaining pressure and open the lid. Using two forks to shred the chicken then add the cream cheese and sour cream and stir until all combined.
Serve with toppings of choice or corn bread or beer bread on the side!