In 6 or 8 quart Instant Pot, add onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
After allow pressure to come down naturally for 10 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.
Open the lid, remove chicken and shred with 2 forks.
Return chicken to the pot along with cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.
Serve hot with your favourite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.
Video
Notes
Store: Refrigerate up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low.
Make ahead: Combine and refrigerate ingredients right in inner pot of Instant Pot covered for up to 2 days. Can add chicken right before cooking.
Freezer meal: Add all ingredients from step 1 (minus the broth) to a gallon Ziploc bag, let out as much air as possible, seal and freeze for up to 3 months. Cook from frozen + broth as per recipe.
Dried beans: Use 1 cup dried and rinsed white beans with 2 cups of stock and cook chili for 35 minutes.
Frozen chicken breasts: You can add them right in, no need to thaw but make sure they are separated. Same cook time.
For 3 Quart Instant Pot: Cut ingredients in half and keep same cook time.