Cook chicken breasts (or thighs) in the Instant Pot on high pressure with 1 cup of broth for 8 minutes. Do a quick release, remove chicken, and shred on a cutting board.
Set your Instant Pot to 'Saute' mode. Add remaining chicken broth, shredded chicken, green enchilada sauce, salsa, and heat until warm and bubbling.
Add cheese, heavy cream, and cream cheese. Stir until cheese is completely melted. Adjust seasoning with salt and pepper if needed.
Divide the chicken soup into bowls and top with more shredded cheese, fresh chopped cilantro, and a dash of hot sauce. Enjoy!
