Step 1

In a 6 or 8 quart instant pot, add ingredients in this order: onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper. Do not stir. Place chicken breast on top.

Step 2

Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.

Step 3

After allow pressure to come down naturally for 10 minutes. Release any remaining pressure using Quick Release method by turning pressure valve to Venting position, which takes 2 minutes.

Step 4

Open the lid, remove chicken and shred with 2 forks. Or shred the chicken right in the pot.

Step 5

Add cilantro, 1/2 cup yogurt, cream cheese, lime juice and shredded chicken to the pot, stirring well.

Step 6

Serve hot with your favourite toppings like tortilla chips, diced jalapenos, avocado, sour cream or yogurt or hot sauce.