Press sauté on your Instant Pot. Add in your olive oil. Allow the oil to heat up. Then, sauté the chicken and onion for about 5 minutes.

After the chicken is browned and the onion is translucent, add in the peppers. Mix and sauté them for about 2 minutes.

Hit the cancel button to turn off the sauté mode. Then, add chicken broth, garlic, fajita seasoning. Mix and deglaze the bottom of the pot by scraping off any debris stuck to it.

Next, add in the diced tomatoes, and chiles. Stir everything to mix it well.

Close the lid on your Instant Pot, turn the pressure valve to the sealing position, hit pressure cook or manual, and set the time for 15 minutes.

Once your Instant Pot is done cooking, manually release by bringing the sealing valve toward you. 

Open the Instant Pot by removing the lid. Add in your cream cheese, cheddar cheese, and cream. Mix well until all of your cheese’s have melted. 

Transfer to your delicious soup bowl and top with any toppings you like, such as sour cream! You can keep it as is for a low-carb option or add tortilla chips/strips! This creamy soup is a perfect meal for the whole family.