Place the chicken breasts, drained black/white beans, onion, corn, tomatoes, and chicken broth into your Instant Pot.
Add Cayenne pepper, chili powder, cumin, and Ranch. Stir to incorporate.
Cut cream cheese into chunks and place over the chicken.
Place lid securely on Instant Pot and ensure valve is in sealing position.
Cook on high, manual pressure for 20 minutes.
Once done, allow a natural pressure release for 10 minutes, followed by a quick release.
Once pressure has released and pin has dropped, open lid and shred chicken.
Stir everything together before serving.
Serve with desired toppings!