Using a pressure cooker, add in the chicken, chili powder, cumin, cayenne pepper, onions, garlic, white beans, green chilis, oregano, chicken broth, and salt to taste. Stir everything to combine, cover the lid of the cooker then set the valve on sealing.
Next, cook the chili for about twenty minutes on high pressure until it is cooked through. Once the time elapses, carry out a quick pressure release, take out the chicken the shred. Place the shredded chicken back into the cooker with the sauce, stir to combine, add in the cheese, sour cream, salt, and pepper to taste, stir again then serve with cilantro. Enjoy.