Directions 10 steps | 35 Minutes
Set the Instant Pot to the sauté function and heat the olive oil. Add the chicken breasts and sear on each side, about 2-3 minutes. Remove and set aside.
Add the onions and cook until nearly softened, about 3-4 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add the oregano, cumin, coriander and cayenne pepper and toast the spices for about 1 minute.
Add the chicken broth and scrape up any browned bits on the bottom of the pot.
Stir in the beans and the diced green chiles.
Place the seared chicken on top and close the lid on the Instant Pot. Pressure cook on the manual high setting for 20 minutes with the pressure release valve set to sealing.
Allow the Instant Pot to naturally release steam for 10 minutes before quick releasing. Remove the chicken breasts from the pot and shred them.
Stir in the corn kernels, half-and-half and sour cream.
Stir in the shredded chicken breasts and lime juice. Season with salt and pepper, to taste.
Top the bowl of the white chicken chili with diced avocado and fresh cilantro. Enjoy!