Place chicken breasts in the bottom of the Instant Pot.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, cumin, and cilantro. Pour over chicken in Instant Pot.
Pour water on top of all ingredients, but don’t mix it in.
Place lid on top of Instant Pot and move valve to SEALING.
Press MANUAL button (or PRESSURE COOK button) and set timer for 18 minutes (if using frozen chicken breasts, set timer for 25 minutes).
Once the time is up, move the valve to VENTING and do a QUICK RELEASE of the pressure.
Remove the lid, then remove the chicken breasts from the Instant Pot. Place them on a cutting board and shred using 2 forks. Add chicken back into Instant Pot.
Stir in cheese and let the cheese melt until soup is creamy and smooth.
Serve topped with your favorite toppings and more cheese if desired.