Place chicken breasts, chicken broth, mild green chilis, enchilada sauce, long grain rice (make sure to rinse a few times and drain), water, cumin, chili powder, onion powder, garlic powder, salt and black pepper into the Instant Pot and stir together.
Close lid and seal. Push the meat/stew button on the Instant Pot and select time of 12 minutes.
When the timer has gone off, allow for a 5-8 minute natural pressure release then vent to remove any remaining pressure.
Using tongs, remove the chicken from the Instant Pot, shred and add back into the pot.
Push cancel on the Instant Pot and then push saute. Add in canned corn, black beans and cubed cream cheese and stir until the cream cheese has combined and melted.
Serve with shredded cheese (I prefer Monterey Jack)