Add the chicken broth, salsa, and taco seasoning to the Instant Pot. Stir until combined. Submerge chicken breasts in mixture. Secure and seal lid. Cook for 25 minutes at high pressure, followed by quick pressure release.

Uncover and transfer chicken breasts to plate; set aside. Add the cream cheese mixture into pot. Stir in until combined.

Shred the chicken using two forks and return chicken to pot. Ladle soup into bowls and top with desired toppings. Serves 6.