First, set the Instant Pot to the sauté function and allow it to heat for a few minutes. Once the display reads hot, add the olive oil and let it shimmer. Then, add the chopped green bell pepper and onion. Stir them frequently and cook for about 4 minutes, until the onion turns translucent and slightly golden at the edges. Next, stir in the minced garlic and cook for 30 seconds, just until fragrant.

After that, pour in about 1/4 cup of the chicken broth. Use a wooden spoon to scrape the bottom of the pot thoroughly. This step is essential because any browned bits stuck to the bottom can prevent the pot from coming to pressure. Meanwhile, those browned bits add depth and flavor to the soup.

Then, add the remaining chicken broth, diced tomatoes with green chiles, butter, chili powder, cumin, oregano, salt, and pepper. Stir to combine. Carefully place the chicken breasts into the liquid, making sure they are mostly submerged.

Next, secure the lid and set the valve to sealing. Cook on high pressure for 14 minutes. Once the cooking time is complete, allow a 5 minute natural release. After that, carefully perform a quick release by turning the valve to venting.

When the pressure pin drops, remove the lid. Then, transfer the chicken breasts to a cutting board and shred them using two forks. For a heartier texture, keep the pieces slightly larger instead of shredding too finely.

Return the shredded chicken to the pot and turn the sauté function back on. Stir in the dry ranch seasoning.

Meanwhile, in a small bowl, combine the softened cream cheese with about 1 cup of hot soup from the pot. Whisk or use an immersion blender until smooth. Then, pour this mixture back into the soup and stir well.

Finally, let the soup simmer on sauté for about 3 to 4 minutes, until slightly thickened and creamy. Taste and adjust salt and pepper as needed.

First, heat olive oil in a skillet over medium heat. Add the chopped bell pepper and onion and cook until softened. Then, stir in the garlic and cook briefly.

Next, transfer the sautéed vegetables to the slow cooker. Add the chicken breasts, chicken broth, diced tomatoes with green chiles, butter, chili powder, cumin, oregano, salt, and pepper. Stir gently to combine.

Cover and cook on low for 8 hours or high for 4 hours.

Once the chicken is tender, remove it and shred into chunks. Return the shredded chicken to the slow cooker.

If cooking on low, switch the setting to high. Meanwhile, whisk the softened cream cheese with 1 cup of hot broth from the slow cooker until smooth. Stir the mixture back into the soup.

Finally, cook on high for an additional 30 minutes with the lid on, until creamy and fully combined. Adjust seasoning to taste.