Set your Instant Pot on Sauté mode. Add the butter, onion, garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
Add the chicken breasts, beans, green chilies, corn, chicken broth, garlic salt, and cayenne pepper. Lock the lid and pressure cook on high for 20 minutes. Do a quick release when the time is up.
Remove the chicken breasts and shred. Stir the cream cheese into the chili and add the shredded chicken back into the pot. Add any additional desired seasonings as needed.
Serve and enjoy! Add toppings of your choice.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.