Step 1

Put everything except the chicken, the corn, and the cream cheese into the Instant Pot. Stir until combined then add the chicken breasts.

Step 2

Close the pressure cooker and set the valve to seal. Change the setting to manual and adjust the time to 13 minutes on High Pressure.

Step 3

Once the timer is up and the Instant Pot beeps, let pressure release naturally for 5-10 minutes then do a quick release, by changing the position of the valve to vent. Carefully remove the lid.

Step 4

Remove the chicken from the pot and shred. Press saute button. Add corn and shredded chicken back into the pot and stir, cook for 1-2 minutes. Stir in cream cheese if using and serve.