Add all ingredients listed under "pressure cook" and give it a light stir. Using tongs, push the chicken breast under the liquid.
Close the lid. Set Manual or Pressure Cook for 10 minutes. If using chicken tenders set 4 minutes. If using chicken thighs set 6 minutes.
Wait for natural pressure release for 5 mins, and then release remaining pressure manually (QR). Open the lid after the pin drops. Remove the chicken.
Using a potato masher, mash a few beans to make the chili thick and creamy. Using two forks, shred the chicken and put it back in the pot. You can even shred the chicken in the pot itself. The chicken is super tender at this point, so shredding in the pot is real easy and mess free.
Give everything a good stir. Serve warm with a squeeze or lime and top with your favorite chili toppings, like cilantro, cheese, sour cream and tortilla chips.
Stove top recipe
Simply dump everything in a large soup pot. Cover it, bring it to a boil, reduce the heat to medium, and simmer it for 12-15 minutes, or till chicken is tender enough to shred and the beans are nice and creamy.
If you are converting this recipe for your stove top pressure cooker, I would cook it for 2 whistles, then reduce the heat to medium and cook it for 5 minutes. Let it rest for 10 minutes before opening the pressure cooker.
Switch up the vegetables: This Instant Pot white chicken chili recipe is delicious without fresh vegetables, but you can customize the recipe to your liking. Add peppers, kale, spinach, carrots, or fennel, or switch up the beans to Black beans, Cannellini Beans or Pinto Beans.
Make it vegetarian: For a vegetarian chili, leave out the chicken and use vegetable broth instead of chicken broth.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.