Step 1

Put everything except the cream cheese into your Instant Pot and cook at high pressure for 15 minutes. Allow it to release pressure naturally for ten minutes, and then release all remaining pressure.

Step 2

Remove chicken with tongs. Using an immersion blender, roughly purée the soup and vegetables.

Step 3

Turn your pot onto Sauté, and when the broth is hot and bubbling, put in the cream cheese chunks. Use a whisk to blend in the cream cheese if needed.

Step 4

Shred the chicken and put it back into the pot until heated through.

Step 5

Serve hot and enjoy!