Heat the Instant Pot to the "saute normal" function.

Add the olive oil, onion, garlic, and carrot.

Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. 

Next, add the garlic and ground chicken and cook, stirring occasionally, until the chicken has browned, about 5 minutes. 

Add the chicken stock and scrape any browned bits from the bottom of the pan. 

Next add the diced tomatoes, great northern beans, chili powder, cumin, sweet paprika, kosher salt, smoked paprika, dried oregano, crushed red pepper flakes, and black pepper. Stir to combine. 

Attach the lid and ensure the valve is in the “sealing” position.

Set the Instant Pot to "pressure cook manual - high" for 8 minutes. 

Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes. Then, release any remaining pressure by switching the valve to the “venting” position. 

Stir in the heavy cream and season with salt and pepper to taste. 

Enjoy warm, topped with your favorite garnishes. Store any leftover chili in an airtight container in the fridge for up to three days.