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Place the Instant Pot on the saute setting. Add the garlic and onions. Cook for 2-3 minutes until both are soft.
Add the chicken broth to the Instant Pot. Next add the chicken breasts, beans, diced tomatoes, Better than Bouillon and all of the seasonings (I reserve the salt and pepper until the end).
Close the pot and seal. Cook on Manual High-Pressure for 20 minutes.
When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.
Open the pot and remove the chicken breasts. Shred the breasts using a knife and fork. Return the chicken to the pot.
Place the Instant Pot on the saute function. Add the cream cheese, shredded cheese, frozen corn, salt, and pepper. Cook for 4-5 minutes until the corn is soft and the cheese has melted. If you want creamier chili, add more cream cheese and/or shredded cheese.
Serve in bowls and load it up with your favorite toppings: additional cheese, sour cream avocado, etc.