Step 1

In the Instant Pot, add all of the ingredients above EXCEPT for the cream cheese and half and half.

Step 2

Cover the Instant Pot and securely lock the lid in place. Set to Manual High Pressure for 18 minutes. When 18 minutes is up and the timer beeps, let the pressure naturally release for about 10 minutes. Then press the valve down with a wooden spoon to do a quick release.

Step 3

Remove chicken from pot, and shred with two forks. (A mixer also works well for shredding - watch your fingers!) Stir shredded chicken back into the pot, along with the cream cheese and Half & Half. Put the Instant Pot lid back on, and simmer for about 5 minutes to let the cream cheese melt into your chili.