First, set Instant Pot to Sauté and add olive oil. When oil is hot, add diced onions and garlic. Stir and cook 2 to 3 minutes until fragrant and softened.
Add frozen corn, green chiles, cumin, chili powder, oregano, beans, and chicken broth to Instant Pot. Stir, then add chicken breasts and secure lid on Instant Pot with vent in Sealing position.
Set Instant Pot to Manual High Pressure for 20 minutes. After 20 minute cook time is up, Natural Release pressure for 10 minutes, then Quick Release any remaining pressure. Use 2 forks to shred chicken breasts in Instant Pot. Once shredded, stir in cream cheese and Greek yogurt until cream cheese is melted.
Taste chili and season with salt and pepper. Portion into serving bowls and top with cilantro, diced avocado, tortilla strips, and lime juice if desired. Serve warm.
Enjoy on a cool nighty when you are wanting something filling and full of flavor!