Place chicken, onion, bell pepper, enchilada sauce, pinto beans, Northern beans, cannellini beans, green chiles, chicken broth, chili powder, cumin, salt, and pepper to Instant Pot.

Seal lid. Cook on high for 10 minutes.

Let pressure naturally release for 10 minutes.

Remove chicken breasts from Instant Pot and shred the meat. Return shredded chicken to the Instant Pot.

Place cream cheese in a small bowl and add 1-2 ladles of soup to it. Whisk together until cream cheese is melted into the soup.

Add mixture and shredded cheese to the rest of the soup and stir well to combine.

Serve topped with your choice of toppings - shredded cheese, avocado, green onion, cilantro, sour cream, plain yogurt, and tortilla chips are all great options.

Enjoy!