22 minutes + IP heating time
Ingredients – large boneless skinless chicken breasts, about 1-1 1/2 pounds total – 2 cans (15 oz. each) chickpeas, drained and rinsed – 1 medium onion, diced – 1 yellow bell pepper, diced – 1 jalapeno, finely chopped – 1 cup corn kernels, frozen or fresh – 1 cup chicken broth – 2 tsp chili powder, or to taste – 1 tsp cumin – 8 oz. package cream cheese, cut in half – Salt and pepper to taste – Cilantro, sour cream, shredded cheese, minced red onion, or any of your favorite chili toppings
Place the chicken in the bottom of the Instant Pot, then add the ingredients in the order listed.
Place the pieces of cream cheese on the top so that they aren't touching the sides or bottom of the Instant Pot bowl.
Close the lid and valve. Select Manual and cook for 12 minutes. Once the cooking time is complete, let the pressure release naturally for 10-15 minutes before opening the valve for a quick release.
Remove the chicken breasts and place them on a cutting board or on a plate. Use two forks to shred the chicken.
Place the shredded chicken back into the Instant Pot and stir to combine everything. If desired, set to Saute to heat it through.
Serve garnished with cilantro and any other favorite toppings, if desired.