Step 1

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.

Step 2

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.

Step 3

Open the lid, remove chicken and shred with 2 forks.

Step 4

Return chicken to the pot along with cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.

Step 5

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