Add the diced red onion and stir occasionally, cooking until the onion turns soft and nearly translucent (about 3–4 minutes).

Stir in the crushed garlic and cook for 1 more minute, stirring constantly to prevent burning.

Press Cancel to turn off the Sauté setting.

Pour in the drained and rinsed beans, diced green chilies, drained corn, salt, pepper, cumin, chili powder, and chicken stock.

Stir everything together until evenly mixed.

Nestle the whole chicken breasts into the mixture, ensuring they are fully submerged in the broth.

Secure the lid on the Instant Pot and set the valve to Sealing.

Select Pressure Cook (or Manual) on HIGH and set the time to 45 minutes.

Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully switch the valve to Venting to do a quick release.

Once the pressure is fully released, carefully open the lid.

Use tongs to remove the chicken breasts and transfer them to a cutting board.

Shred the chicken with two forks or use a hand mixer for quicker shredding.

Return the shredded chicken to the Instant Pot and stir to distribute evenly.

In a small bowl, add the softened cream cheese.

Ladle a few scoops of the hot broth from the chili over the cream cheese and let it sit for 2–3 minutes to soften further.

Whisk the mixture vigorously until smooth and no lumps remain.

Pour the smooth cream cheese mixture back into the Instant Pot and stir until fully incorporated.

Pour in the heavy cream and stir well to create a rich, creamy texture.

Taste and adjust seasoning if needed (you can add more salt, pepper, or chili powder for extra flavor).

Ladle the white chicken chili into bowls and serve warm.