Press the SAUTE button on your Instant Pot. Lightly spray the bottom of your pan with cooking spray. When the IP reads HOT, add in the diced green bell pepper and onion. Stir occasionally for about 3 to 5 minutes until the vegetables become translucent.
Add Garlic and continue to stir for about 1 minute.
Add chicken, chicken broth, green chilies, beans, salt, pepper and spices to the Instant Pot and stir.
Cancel the SAUTE function by pressing CANCEL
Lock the lid of the Instant Pot in place and set the valve to SEALING. Set your instant pot on high pressure for 10 minutes. To do this, select the MANUAL button and use the +/- buttons to set the timer to 10.
Once the Instant Pot has finished cooking, do a manual pressure release. Use a wooden spoon or a silicone hot mitt to carefully move the valve from SEALING to VENTING. The steam will be hot so use caution.
Remove the lid and add in the cream cheese. Using a whisk or large spoon to mix/melt the cream cheese into the soup. .
Serve in your favorite soup bowl and top with your favorite garnishes! My family enjoys garnishes such as cilantro, tortilla chips, jalapeños, sour cream, and cheese! Enjoy!