Add the following ingredients in the following order into the Inner Liner pan of the Instant Pot: 1 small onion that has been chopped, 2 teaspoons minced garlic (about 2 cloves), 1 cup chicken broth, 2 boneless skinless chicken breasts, 3 Tablespoons Taco Seasoning, Salt and Pepper to taste (see note below), 2 cans Cannellini beans (or Northern Beans), 1 jar of green salsa (salsa verde), and 1 can diced tomatoes (with or without green chilies.)
Close the lid. Turn the pressure release valve to the SEALING position.
Press the PRESSURE COOK or MANUAL button (depending on the Instant Pot model.) Select High Pressure and adjust the + or - buttons until it displays 20 to set it to pressure cook for 20 minutes.
After the Instant Pot has finished pressure cooking for 20 minutes, let it release pressure naturally for 10 minutes (which means you do nothing) for 10 minutes, and then after 10 minutes, move the press release valve to the VENTING position.
After the pressure has been released, and the pin on top has dropped, open the lid. Remove the chicken breasts and using 2 forks, shred the chicken, and place back in the Instant Pot. The other option is to use 2 forks and shred the chicken while it is still in the Instant Pot.
Stir in one 15 Oz can corn that has been drained, one 8 Oz cream cheese that has been cut into 6 cubes and 8 ounces of shredded Monterey Jack cheese. If desired, stir in chopped cilantro.
Serve in bowls garnished with sour cream, additional shredded cheese, sliced jalapenos, chopped cilantro, or chopped avocados. Enjoy!