Chicken Breasts | Chicken Broth Yellow Corn | Cannellini Beans Onion | Jalapeno Slices Green Chiles | Minced Garlic Ground Cumin | Ground Oregano White Pepper | Salt Monterey Jack Cheese Sour Cream | Corn Starch
Pressure cook for 9 minutes. Allow a natural release for 10 minutes and then open the steam valve to release the remaining pressure. Turn the Instant Pot off. Remove the chicken breasts from the pot and allow to cool for 10-15 minutes and then shred.
Return the shredded chicken to the pot and stir. Press the sauté button on the Instant Pot appliance. Mix the corn starch with equal parts of cold water until the corn starch has dissolved completely. Mix the corn starch slurry into the broth.
Sauté until the broth has thickened. Stir the cheese and sour cream into the thickened chili broth until they have melted completely. Serve the cheesy Chicken Chili topped with your favorite chili topping like sour cream, shredded cheese and Salsa Verde.