Todd's White Chicken Chili (Instant Pot)

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 1/2 (14.5 oz) cans low-sodium chicken broth (about 21-22 oz)
• 2 (8 oz) cans Rotel diced tomatoes and green chiles
• 1 (4 oz) can diced green chiles
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 tbsp chili powder
• 2 tsp white pepper
• Salt and black pepper, to taste
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 2 (8 oz) packages shredded Monterey Jack
• Meat from 2 Costco rotisserie chickens, shredded
• 1/2 cup sour cream
• 1 cup whole milk
• 2-3 tbsp Wondra flour
• Juice of 1 lime
• 2-3 tbsp chopped cilantro

Instructions

1. Saute the aromatics. Set the Instant Pot to SAUTE - NORMAL. Add olive oil, then onion. Cook 5-6 minutes until softened. Add garlic and cook 30 seconds.
2. Bloom the spices. Add cumin, paprika, oregano, cayenne, chili powder, and white pepper. Stir for about 30 seconds. If the spices begin sticking, add a small splash of broth.
3. Deglaze completely. Pour in 1/2 cup of the chicken broth and scrape the bottom until no browned bits remain. This helps prevent a burn warning.
4. Pressure cook. Add the remaining broth, both cans of Rotel, and the 4 oz can of green chiles. Stir. Cancel SAUTE, lock the lid, and cook on HIGH pressure for 8 minutes. Allow a 10-minute natural release, then release the remaining pressure.
5. Add the beans. Blend 1 cup of the cannellini beans with about 1/4 cup hot broth from the pot until mostly smooth. Stir the bean puree and the remaining whole beans into the chili.
6. Melt the cheese gently. Select SAUTE - LOW. Add Monterey Jack one handful at a time, stirring until melted before adding more. Do not let the chili boil.
7. Add the chicken. Stir in the shredded rotisserie chicken and warm for 3-5 minutes.
8. Temper the dairy. In a bowl, whisk the sour cream, whole milk, and 1/2 cup hot chili liquid. Slowly stir this mixture into the pot while it remains on low heat.
9. Thicken with Wondra. Sprinkle in 2 tbsp Wondra while stirring. Cook gently for 3-4 minutes. Add the final tablespoon only if a thicker chili is desired.
10. Finish and rest. Stir in lime juice and cilantro. Taste before adding salt because the chicken and cheese are already salty. Cancel SAUTE and let the chili rest 5-10 minutes before serving.