1. 1. Saute Aromatics: Set your Instant Pot to the “Saute” function and add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. 2. Add Chicken and Seasonings: Place the boneless, skinless chicken breasts or thighs into the pot. Sprinkle the cumin, oregano, and cayenne pepper (if using) over the chicken and onions. Stir gently to coat the chicken and distribute the spices.

3. 3. Incorporate Beans and Chilies: Add both cans of rinsed and drained beans and the can of diced green chilies (undrained) to the pot.

4. 4. Pour in Broth and Secure Lid: Pour in the chicken broth. Make sure the liquid covers most of the ingredients. Close the Instant Pot lid, ensuring the sealing valve is in the “Sealing” position.

5. 5. Pressure Cook the Chili: Select the “Manual” or “Pressure Cook” setting and set the cooking time for 10 minutes on high pressure. The Instant Pot will take some time to build pressure before the cooking countdown begins.

6. 6. Release Pressure and Shred Chicken: Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure by turning the sealing valve to the “Venting” position. Once the float valve drops, open the lid. Carefully remove the chicken breasts from the pot and shred them using two forks on a cutting board. Return the shredded chicken to the pot.

7. 7. Create Creamy Texture: If you desire a creamy chili, stir in the heavy cream and sour cream (or Greek yogurt) into the pot. Stir until well combined and heated through. Taste and adjust seasonings with salt and black pepper as needed.

8. 8. Serve and Garnish: Ladle the warm chili into bowls. Garnish generously with fresh chopped cilantro, shredded Monterey Jack or cheddar cheese, and serve with tortilla chips or warm cornbread on the side.