Set pressure cooker on saute.
Add olive oil, diced onion and diced jalapeno.
Saute for 3-4 minutes.
Slice corn off the cob, add it to the pressure cooker and saute for another 2-3 minutes.
Rise the beans in cool water and add them to the pressure cooker.
Add spices and chicken breast.
Break cream chesse into peices with your fingers and add it on top of the chicken.
Set the pressure cooker to 15 minutes with 10-minute natural release.
When pressure cooker is down, carefully remove the chicken breasts. Place them in a large bowl.
Using 2 forks, shred the chicken and return the shredded chicken to the pressure cooker. Serve hot chili from the pressure cooker bowl.