Set your pressure cooker to SAUTE. Add oil and onions and saute for 1 minute. Add garlic and saute 1-2 minutes longer until onions are translucent and garlic is fragrant.
Add chicken broth, chicken, cumin, chili powder, beans, green chilis, salt, and pepper.
Cover and set to PRESSURE COOK/MANUAL on HIGH for 10 minutes and turn the vent to the sealed position.
Once time is finished, allow to naturally release (do nothing) for five minutes, then turn the valve to VENT. Once the float valve drops, remove the lid.
Set pressure cooker to the SOUP setting. Use a ladle to transfer 2 large scoops of broth to a bowl. Add the cream cheese and stir until smooth.
Shred chicken with two forks. Stir cream cheese mixture into the pot until incorporated.
Taste, add salt and pepper to taste if needed. Serve immediately with desired toppings.