Put your diced chicken into the Instant Pot with 1/2 C. water. Cook for 13 minutes at high pressure. Quick release, and strain chicken into a bowl. Drain the remaining water.

Put the insert back in the IP, and add oil, garlic, bell pepper, and onion and use the saute feature to saute for 2-3 minutes until soft. Turn OFF the saute feature.

To the pot, add the enchilada sauce, diced tomatoes, cubed cream cheese, and chicken broth. Push the "soup" function on the IP, leave the lid OFF.

Allow the soup to come together for 4-5 minutes -- you want the cream cheese to melt gradually into the other ingredients (so leave the top off). If you put the top on the pot it will make the cream cheese curdle.

Once the cream cheese has worked itself down into the liquid, turn OFF the soup function and give the soup a stir so that the ingredients are mixed as one. Add chicken, shredded cheese, salt, and pepper (to taste).

Allow the cheese to melt over the next minute or two, then ladle into bowls, and top with shredded cheese, chopped cilantro and additional shredded chicken.