Step 1

Turn pot on to Sauté. When display reads "Hot", add oil.

Step 2

Add onion and celery and stir. Cook until starting to get translucent.

Step 3

Add chicken and stir. Cook, stirring occasionally, until white. Don’t cook until completely done. If using pre-cooked chicken, just add it and move forward.

Step 4

Add the garlic and spices. Stir.

Step 5

Add the can of chiles, diced tomatoes, salsa verde, and beans. Stir.

Step 6

Add the chicken broth, cilantro, and lime juice. Stir.

Step 7

Place the lid on the Instant Pot and lock into position, setting the steam release knob to the Sealing position.

Step 8

Press the Cancel/Keep Warm button to turn off the sauté function.

Step 9

Press the Manual (or Pressure Cook) button, then use the + or - button to choose 10 minutes. High pressure.

Step 10

When cooking cycle ends, let the pot sit undisturbed to Naturally Release pressure for at least 15 minutes.

Step 11

Turn the steam release knob to Venting to manually release the remaining steam/pressure, very carefully, and gradually (I use a wooden spoon and tap it slightly open, then closed a few times until I'm sure the soup won't spew out of the vent).

Step 12

When the pressure is out and the pin in the lid drops, carefully open the lid, facing it away from your face.

Step 13

Stir, taste, and adjust salt, if desired.

Step 14

Slice up white corn tortillas and add to the chili. Stir and let them soak up the liquid and they will break apart and give the chili a nice masa corn flavor. Then stir in the sour cream.

Step 15

Serve with your favorite garnishes. I love adding lots of toppings!