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Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to an Instant Pot.
Cover, turn vent to sealing, and cook on high pressure for 18 minutes.
Allow pressure to release naturally, about 10 minutes, before removing the lid.
Remove chicken from pot and shred with two forks.
Turn the Instant Pot to saute and add the cream cheese. Whisk constantly until the cream cheese is fully melted and incorporated.
Turn Instant Pot off and return chicken to the pot. Add the cilantro and stir well to combine.
Serve immediately
Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
Cover and cook on low for 4 hours.
Remove chicken from pot and shred with two forks.
Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated.
Return chicken to the slow cooker and add the cilantro. Stir well to combine.
Serve immediately.