Brennon's White Chili

Ingredients:

• 2 lb Boneless Chicken Breast, cubed (for stovetop) or whole (for Instant Pot) 
• 1 Med Onion, chopped                 
• 1/2 tsp Minced Garlic                
• 1 tbsp Vegetable Oil                 
• 2 cans (15.5 oz) Great Northern Beans
• 2 cups Chicken Broth     
• 2 cans (4 oz) Chopped Green Chilies  
• 1/2 tsp Salt                         
• 1 tsp Ground Cumin                   
• 1 tsp Dried Oregano                  
• 1/2 tsp Pepper                       
• 1/4 tsp Cayenne Pepper (optional)    
• 1 cup Light Sour Cream               
• 1/2 cup Heavy Whipping Cream         
• Fresh Cilantro (to taste)            

Directions (Stovetop):

1. In a large saucepan, sauté chicken, onion and garlic in oil until chicken is no longer pink.
2. Add beans, broth, chilies and seasonings. Bring to a boil.                                 
3. Reduce heat; simmer uncovered for 30 minutes.                                               
4. Remove from heat; stir in sour cream and heavy cream.                                       

Directions (Instant Pot/Pressure Cooker):

1. Turn Instant Pot to saute mode, and allow to heat up.
2. When hot, saute onion and vegetable oil until onion softens (around 3-5 minutes).
3. Add garlic and saute for another 30-45 seconds. Turn saute mode off.
4. Add beans, chicken broth, green chilies, salt, cumin, oregano, pepper & cayenne (if using). Stir well. 
5. Add chicken (frozen or thawed) and cook on high pressure for 20 minutes (frozen) or 15 minutes (thawed). 
6. After cooking is done, allow to sit on natural pressure release for 10 minutes, then release any remaining pressure.
7. Remove breasts from pot and shred on a cutting board. Replace in the pot. 
8. Turn pot on saute, and add heavy cream, sour cream and cilantro. Saute until well blended and heated through.