Garnishes - Cilantro, Avocado, Lime or tortilla chips.

1 Tbs Olive Oil
1 Medium Onion Diced
1 Green Pepper Diced
1 Jalapeno Pepper chopped
1 Poblano Pepper chopped
1 Serrano Pepper chopped
4 Garlic cloves
2 Tbs Soy Sauce
1 bag of frozen corn or 1 can of corn
1 lb Chicken Breast
3 Cans Great Northern Beans (or Navy Beans) Drained and rinsed
1 Tsp Salt
1 Tsp Course Ground Pepper
1 Tsp Corriander
1 Tsp Oregano
2 Tsp Garlic Powder
2 Tsp Cumin
1/4 Tsp Cayenne Pepper (optional)
8 oz Cream Cheese
2 Cups Chicken Broth

1 Tbs Olive Oil 1 Medium Onion Diced 1 Green Pepper Diced 1 Jalapeno Pepper chopped 1 Poblano Pepper chopped 1 Serrano Pepper chopped 4 Garlic cloves 2 Tbs Soy Sauce 1 bag of frozen corn or 1 can of corn 1 lb Chicken Breast 3 Can s Great Northern Beans (or Navy Beans) Drained and rinsed 1 Tsp Salt 1 Tsp Course Ground Pepper 1 Tsp Corriander 1 Tsp Oregano 2 Tsp Garlic Powder 2 Tsp Cumin 1/4 Tsp Cayenne Pepper (optional) 8 oz Cream Cheese 2 Cup s Chicken Broth

Turn on the Instant Pot to Saute and add oil, onion and bell pepper. Cook unitl soft, about 3 to 5 minutes.

Turn Saute off and add chicken breast, chili peppers, beans spices and cream cheese. Add chicken broth in last, DO NOT STIR.

Seal IP and set to pressure cook for 15 minutes. Quick release pressure.

Remove chicken and shred with two forks. Break up cream cheese or take it out and whisk it before adding it back in. Add chicken back in and stir well.