1. 1. Saute Aromatics: Set your Instant Pot to the “Saute” function. Once hot, add the olive oil. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2. Add Chicken and Spices: Place the boneless, skinless chicken breasts or thighs directly into the pot. Sprinkle the cumin, chili powder, dried oregano, and cayenne pepper (if using) over the chicken and onions. Stir briefly to coat the chicken and spices.

3. 3. Combine Remaining Ingredients (Except Dairy): Pour in the chicken broth. Add the rinsed and drained cannellini beans, great northern beans, diced green chiles, and drained corn. Give everything a gentle stir to combine, making sure the chicken is mostly submerged in the liquid.

4. 4. Pressure Cook the Chili: Secure the lid on your Instant Pot and make sure the vent is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 12 minutes on high pressure.

5. 5. Release Pressure and Shred Chicken: Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully switch the vent to “Venting” for a quick release of any remaining pressure. Open the lid. Carefully remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the chili.

6. 6. Add Creaminess and Season: Stir in the heavy cream and sour cream (or Greek yogurt) until fully combined. Taste the chili and season generously with salt and black pepper as needed. Allow it to simmer on the “Saute” setting (or “Keep Warm”) for a few minutes to heat through and allow the flavors to meld.

7. 7. Serve Warm: Ladle the creamy white chicken chili into bowls. Garnish with fresh chopped cilantro, shredded Monterey Jack cheese, and a lime wedge for a burst of freshness.