Set your Instant Pot to the “Sauté” function and drizzle about 1 tablespoon of olive oil into the pot. Once heated, add your diced onion and minced garlic. Stir frequently until fragrant and slightly softened, which should take about 2–3 minutes.

Next, stir in the cumin, chili powder, smoked paprika, and ground coriander. Cooking the spices briefly in the hot oil enhances their aromas and flavors. Place the chicken breasts or thighs directly onto the sautéed mixture.

Pour in the chicken broth, followed by adding the green chilies, white beans, and corn. Give everything a good stir to evenly distribute the ingredients and ensure the chicken is submerged in the broth.

Secure the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” mode and set it for 10 minutes. While the pot builds pressure and cooks, you can start prepping your toppings or relax for a few minutes!

Once the cooking cycle is done, do a quick release of the pressure by carefully turning the valve to the venting position. Open the Instant Pot lid, remove the chicken, and use two forks to shred it into bite-sized pieces. The chicken should be tender and easy to shred.

With the shredded chicken set aside, stir the cream cheese and sour cream into the hot broth until fully melted and emulsified. You can use a whisk if needed for a smooth consistency. Finally, return the shredded chicken to the pot and stir well.

Ladle the chili into bowls and add your favorite toppings. A sprinkle of shredded cheese, a dollop of sour cream, or a handful of crushed tortilla strips can add a burst of texture and flavor. Don’t forget that squeeze of lime juice for brightness!