Press the Sauté button on the Instant Pot and add the oil. When the oil is hot, add the onion and sauté for 5 minutes until softened. Add the garlic and spices, and cook 30 seconds longer.

Add the poblano peppers and cook for one minute. While the vegetables are cooking, mash one can of the white beans in small bowl.

Add the corn, broth, whole and mashed beans, and stir well to combine. Place the chicken breasts on top of the chili mixture and secure the lid and close the sealing valve. Select High Pressure and set for 20 minutes. Note: it will take about 10 minutes for the Instant Pot to come to pressure before it starts the cooking process. After 20 minutes, quick release the pressure by opening the sealing valve and remove the lid when safe to do so.

Remove the chicken breast and shred, then place back in the pot. Season well with salt and pepper to taste, and stir in the lime juice and chopped cilantro. Enjoy!