Instant Pot White Chicken Chili

 2 TBL butter

2 large shallots (minced)

2 jalapenos (seeded and minced) leave seeds in for more heat (I left seeds in one)

2 cloves garlic (minced)

1 TBL ground cumin

2 tsp ground coriander

2 tsp chili powder

4 cups chicken broth

1-2 pounds chicken breasts, tenders or thighs (I use two breasts from a rotisserie chicken)

1 tsp. salt

1/2 tsp pepper

2 cans Cannellini beans drained and rinsed

2 - 4 ounce cans diced green chiles

1 can white corn drained

1/2 TBL lime juice

3 TBL slurry (3 TBLS cornstarch mixed with 3 TBLS water)

1 cup heavy cream

1 bunch cilantro chopped for garnish

1 cup sour cream dollop for topping

1 jalapeno sliced for topping, optional

1 cup shredded Monterey Jack cheese for toping

Instructions:

Turn pressure cooker onto saute and let pot get hot.  Add butter, shallots, jalapenos and garlic and saute for 2-3 minutes then add cumin, coriander and chili powder.  Saute for one more minute.

Add broth while scraping bottom of pot and mix well.  Add beans, chilies and corn and stir.  Season chicken with salt and pepper then add to the chicken broth mixture in pot.  Secure lid, ensuring the valve is turned toward sealing and pressure cook on high for 7 minutes.

When pressure cooking cycle is complete, turn the valve to venting to release pressure.  Open lid and remove chicken to a separate plate using tongs.  Shred chicken with two forks and place shredded chicken back into pot.

Turn the pot to saute and bring to simmer.  Add slurry, stir well and bring back to a simmer until thick.  Turn off saute function, add heavy cream and stir until well combined.  Serve in bowls and top with desired toppings.