Instant Pot White Chicken Chili with Beans

Preheat the pressure cooker by turning it on and selecting the Sauté function. Melt a generous amount of butter in the pot, allowing it to reach its melting point. Sauté sliced onions in the hot butter until they become soft and translucent, typically within 3 to 5 minutes.

Next, add diced chicken breast pieces and fillets to the pot. Pour in half of the pre-measured chicken stock, making sure not to exceed the recommended amount. Close the pot and secure the lid tightly. Switch to high pressure mode and set a timer for 15 minutes, following the manufacturer's guidelines.

Once the cooking time has elapsed, carefully release the pressure using the quick-release method as instructed by the manufacturer, taking approximately 5 minutes. Unlock and carefully remove the lid.

Remove the filleted chicken from the pot, shred it using two forks, and return it to the pot. Combine half of the pre-measured cannellini beans into the pot, stirring them in to create a harmonious mixture.

Transfer the remaining chicken stock and cannellini beans into a blender, process them until they form a smooth purée, and pour the mixture back into the pot. Add diced green chilies to the pot and switch it to Sauté mode, stirring constantly.

Introduce cream cheese into the pot, allowing it to melt and fully incorporate with the other ingredients, taking about 5 minutes.

Add a pinch of cumin, garlic powder, salt, and pepper to the pot, stirring them in to create a balanced flavor profile. Serve the dish hot, garnished with sliced avocado and fresh cilantro.