Pour the chicken broth into the Instant Pot and mix the taco seasoning into the broth until lump free.
Add the chunky salsa and stir to combine.
Add the boneless skinless chicken to the Instant Pot.
Place the lid on and lock into place. Set the pressure valve to the sealing position.
Press the manual button and set the time for 7 minutes. (see notes)
Allow the Instant Pot to come up to full pressure and pressure cook the chicken. When the timer alerts you the appliance is finished pressure cooking carefully quick release the pressure.
Remove the lid from the Instant Pot away from your face to prevent a steam burn. Press the off button to turn off the pressure cooker.
Transfer the cooked chicken to a bowl. Allow the chicken to rest for about 5 minutes.
Shred the chicken with two forks and return the shredded chicken meat to the Instant Pot. Press the saute button.
Add the cream cheese to the Instant Pot. Mix the chicken, cream cheese and taco sauce in the IP together.
Saute until the cream cheese has melted and the taco sauce has thickened. Turn the power off.
Transfer the creamy shredded chicken taco meat to a clean bowl.
Prepare creamy chicken tacos and top with your favorite taco topping before serving.
Makes 6 to 8 servings.