Step 1

Using sauté setting on the instant pot cook diced onions and jalapeño until softened then add whole chicken thighs and brown on both sides.

Step 2

And chicken broth and cream then put on the lid and set for 10 minutes on the poultry setting. As soon as the timer goes off quick release the steam so Chicken doesn't overcook. Remove the chicken and shred.

Step 3

Once you have released the pressure the default setting of the instant pot is "keep warm" which is the perfect temperature for adding the cream cheese. Whisk until smooth. Then add salt, hot sauce and shredded cheddar cheese. Next whisk in the Xanthan gum.

Step 4

Finally add the scallions and chopped cilantro along with shredded chicken. Stir to combine.