Pressure Cooker White Chili

Chili

• 1 ½ lb (675 g) boneless and skinless chicken thighs, cut into small cubes
• 6 green onions, thinly sliced
• 1 jar (16 oz/500 ml) store-bought salsa verde
• 2 cans (19 oz/540 ml each) white kidney beans (or cannellini beans), rinsed and drained
• 1 ½ cups (225 g) frozen corn kernels

Toppings

• Avocado, cut into wedges and sprinkled with lemon juice
• Corn chips
• Mozzarella cheese, grated
• Sour cream
• Lime wedges
• Cilantro leaves, finely chopped