Step 1

Add the chicken, chicken broth, onion, garlic, thyme, and dill to the Instant Pot.  Set the lid to sealing and cook under high pressure for 10 minutes, followed by a 10 minute natural pressure release.  Release the rest of the pressure.

Step 2

Remove the lid and shred the chicken.  Then add the chicken, carrots, celery, and broccoli.  Seal the lid and set the time to zero.  After the timer goes off, release the pressure via a quick release.

Step 3

Remove the lid and stir in the cream cheese and the heavy cream.  season to taste.