Begin by setting your Instant Pot to sauté mode. Add minced garlic and chopped onions, cooking until they soften and become fragrant, which should take about 2-3 minutes.

Pour in the chicken broth, then layer in the chicken breasts, navy beans, Great Northern beans, and diced tomatoes. Add a spoonful of Better than Bouillon and season generously with salt and pepper. Stir everything together.

Secure the lid on your Instant Pot and set it to cook on Manual High Pressure for 20 minutes. Let the pot naturally release pressure for 10 minutes.

Carefully remove the chicken, shred it, and return it to the pot to mix back into the chili.

Switch the Instant Pot back to sauté mode. Add cream cheese, shredded cheese, and frozen corn, stirring for about 4-5 minutes or until melted.

Ladle the chili into bowls and garnish with toppings like avocado slices or a dollop of sour cream.