Turn pressure cooker onto saute and let pot get hot. Add butter, shallots, jalapenos, and garlic and saute for 2-3 minutes then add cumin, coriander, and chili powder. Saute for one more minute.
Add broth and mix well. Add beans, chiles and corn and stir. Season chicken with salt and pepper then add to the chicken broth mixture in pot. Secure lid, ensuring the valve is turned toward sealing and pressure cook on high for 7 minutes.
When pressure cooking cycle is complete, turn the valve to venting to release pressure. Open lid and remove chicken to a separate plate using tongs. Shred chicken with two forks and place shredded chicken back into pot.
Turn the pot to saute and bring to a simmer. Add slurry, stir well and bring back to a simmer until thick. Turn off saute function, add cream and stir until well combined. Serve in bowls and top with desired toppings.