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Set pressure cooker to the sauté function and add oil to the pot. When the oil is hot, add chopped onions and minced garlic and sauté for 3 minutes.
Add all other ingredients except cream cheese to the Instant Pot. Press the cancel button to turn off the sauté mode. Manually set pot to cook on high-pressure for 15 minutes. Place lid on the pressure cooker and lock it into place. Close the venting valve.
When the pressure cycle is done, leave the Instant Pot alone for a natural pressure release for 10 minutes. Then do a quick release by carefully turning the pressure valve or depress the pressure button on your pot.
Keep the pot on the warm setting. Stir in cream cheese and let warm in the pot for 10 minutes.
Garnish with broken tortilla chips and your favorite toppings like sliced avocado, cilantro, Cotija cheese, salsa, or hot sauce.
Layer the ingredients (except tortilla chips and cream cheese) to make this in the slow cooker. Start with the chicken and end with the water and broth. Set the crockpot to cook on low for 7-8 house. Stir in cream cheese 10 minutes before serving. Garnish with broken tortilla chips for serving.