White Chicken Chili - Instant Pot

I've been working on the recipe for a while.  This is how we like it.  

White Chicken Chili - Instant Pot
1 lb. white beans

6 c. chicken broth

2 cloves garlic or 1 t. garlic powder

1 c. onion, diced

4 oz. green chilis, diced

1 t. oregano

1 t. cumin

1 t. chili powder

1 t. salt 

1 t. pepper

1 1/2 lbs. chicken (frozen, thawed or cooked) I like boneless skinless thighs best

12 oz. evaporated milk or cream 

Add to instant pot:  beans, broth, garlic, onion, chilis, and seasonings.

If using raw chicken, add to the instant pot.  If using cooked chicken add after the bean mixture is cooked. 

Seal and cook on high pressure for 35 minutes. Natural release for 10 minutes and then release pressure.  

Turn to Saute LOW and add evaporated milk, stirring often so it does not stick on the bottom.  Shred the chicken or add previously cooked diced chicken.

If you use canned beans (45 oz. white northern beans) you will only pressure for 15 minutes and should use thawed chicken.  

UPDATE:  blend together:  1 cup of beans with the onion and green chilies and some of the water.  Add 2 c. frozen corn and 1 T. lime juice.  Stir in some cilantro at serving time.