Start by setting your Instant Pot to the sauté function. Add a splash of olive oil, letting it heat up for about a minute. Next, toss in your chopped onion.

Sauté for 3-4 minutes until it becomes translucent and fragrant. It’s the perfect base for flavor in your chili!

Now, add the chicken breasts to the pot. There’s something comforting about watching them sizzle. Let them cook for about 2-3 minutes on each side for a quick sear. Ensure they’re lightly browned; this step builds depth in the flavor.

Add the diced green chilies, corn, the drained beans, chicken stock, cumin, chili powder, garlic granules, salt, pepper, and smoked paprika to the pot.

Gently stir everything together. The colors alone will entice you!

Close the lid, make sure the seal is tight, and set the Instant Pot to cook on high pressure for 10 minutes.

It’ll take a few moments for it to come to pressure before the timer begins. Use this time to clean up your workspace or maybe sip on a refreshing drink!

Once the cooking time is up, carefully do a quick release to let the steam escape. When the pressure drops, carefully open the lid. It’s like unveiling a treasure!

Remove the chicken breasts and place them on a cutting board. Use two forks or your hands to shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot and stir to combine.

Add the softened cream cheese, Greek yogurt, and lime juice to the chili. Stir until everything is well combined and creamy. This is where it gets dreamy!

Serve it warm, topped with cilantro and a sprinkle of black pepper.