Add all the ingredients except for the cream cheese and fresh limes to an instant pot. Stir to combine all the ingredients.
Seal the instant pot by moving the valve on the lid to the seal portion.
Cook on high pressure for 25 minutes.
After the cook time, do a quick release of the pressure by moving the valve on the lid to the vent position.
Remove the chicken, shred and return the chicken back to the instant pot.
Switch the instant pot to the sauté setting.
Squeeze the limes over the chicken mixture , add in the cream cheese and stir to combine.
Heat for 3-5 minutes until the cream cheese is melted.
Serve over rice or with tortillas and enjoy!
Notes
*A Fiesta Ranch Seasoning Packet can be used instead of the Ranch Mix and Taco Seasoning if those are available in your area. *Refrigerate the leftovers in an air tight container for up to 5-7 days.