Open, drain and rinse the black beans, and open and drain the corn.
Place the chicken breasts in the electric pressure cooker insert with the hot water. Pour the black beans, corn, salsa, garlic powder and ground cumin over the top.
Steam valve: Sealing.
Cook on: Manual/High for 15 minutes.
Release: Natural or Quick.
After cooking, shred the chicken with forks and stir the cream cheese into the shredded chicken and sauce. Simmer for 15 to 20 more minutes on "warm mode" to allow sauce to thicken. Stir again before serving. Season with salt and pepper to taste.
Prepare veggies.
Serve Instant Pot Santa Fe Chicken in tortillas with cilantro garnish and side of veggies.