We love the richness and creaminess, combined with the flavors (green chiles, cumin, oregano, poultry). I especially love having a great bread to dip or chips to scoop into this Instant Pot Creamy White Chili. While this gets made more in the cooler months, we will make this year around, as it is a crowd favorite.
Using saute function of the Instant Pot (or similar multi-function cooker), brown ground turkey or chicken in oil. Once browned, remove meat from inner pot to a bowl and set aside.
Add onion, celery and seasonings to inner pot. Saute, stirring frequently, to allow vegetables to start tenderizing and smell fragrant.
Pour in chicken stock and water, stir in dried northern white beans. Secure/lock lid, cook using Bean/Chili function for 35 minutes. Once cooking program has run, wait 20 more minutes before releasing remaining pressure.
Stir in sour cream and heavy cream. Serve with chips and cheese (optional), and enjoy!
Tips for preparing ahead of time: You can prepare this up until the dairy (sour cream and heavy cream are added), then chill. Once you ready to serve, heat thoroughly then add dairy.
I make my own very tart and thick yogurt, and will sometimes use it in place of sour cream. Check out Making Yogurt in the Instant Pot for more information my yogurt process.