INSTANT POT: Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, corn, and salsa verde into pot. Set to manual, high pressure for 10 minutes. Allow a 15 minute natural pressure release followed by a quick pressure release. Remove chicken and shred on plate. Stir softened cream cheese into pot and whisk to fully incorporate. Return the chicken to the pot and stir. Serve in bowls with desired toppings.