3cans(15.8 oz.) great Northern beans, rinsed and drained, divided
1can(15.25 oz.) yellow corn, drained
salt and pepper to taste
Optional garnishes: shredded Monterey jack cheese, sour cream or plain Greek yogurt, fresh cilantro, sliced jalapeño peppers, tortilla strips
Using the Sauté setting of your Instant Pot, cook onions in olive oil 3-4 minutes or until translucent.
Add chicken breasts, broth (see note), salsa, oregano, cumin, and cayenne pepper. Secure lid, turn valve to seal.
Cook on High Pressure for 14 minutes.
When the timer goes off, turn valve to vent to quick release the pressure. Check chicken breasts with an instant-read thermometer. Internal temperature should be at least 165ºF. Remove chicken breasts to a plate to cool slightly. .
Add 2 cans of great Northern beans and corn to chili, to warm through. Meanwhile, shred cooked chicken using two forks; add to chili.
Purée third can of great Northern beans, using an immersion blender or mashing in a bowl with a fork. Add to chili.
Keep warm until ready to serve. Garnish with desired toppings.
This chili has a soup-like consistency. If thicker chili is desired, start with 2 cups broth, and add more as needed.
For best results, use shelf stable salsa. Fresh salsa (refrigerated) doesn't work as well.
If desired, add 1 cup shredded Monterey Jack cheese with the beans.