Step 1

Add chicken thighs, chicken broth, diced tomatoes, green chiles, heavy cream and seasonings to the liner of the Instant Pot. Stir to combine.

Step 2

Spread cubed cream cheese around the chicken chili broth mixture. Secure the Instant Pot lid and set the valve to seal. Pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes before releasing the remaining pressure manually by turning the valve to vent.

Step 3

Shred chicken using an electric mixer or two forks.

Step 4

Add cauliflower rice. Let set for 2 minutes until cauliflower rice is heated through.

Step 5

Add the chicken broth, diced tomatoes, diced chiles and seasonings to the liner of a slow cooker. Mix to combine. Add in chicken thighs and cream cheese. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours. Twenty minutes before you want to eat, add in cauliflower rice.