• Instructions for the Instant Pot
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• If not using taco seasoning blend, mix together dry seasonings together.
• Set the pressure cooker to “saute” until hot. In small batches, brown the chicken and onions in butter. Set aside and keep warm.
• When all of the chicken is browned, deglaze the bottom of the pressure cooker by adding the chicken broth and scraping the bottom with a wooden spoon.
• Return the chicken and onions to the electric pressure cooker and add garlic, seasonings, and jalapeno. Stir together.
• Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. After the cycle, allow a natural release for at least 5 minutes.
• Stir in the remaining ingredients until the cheese is melted and smooth.
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For the slow cooker:

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• In a large skillet, brown the chicken on all sides before adding to the slow cooker.
• Prepare the slow cooker crock with non-stick cooking spray. Add the chicken, onions, jalapenos, garlic, and dry seasoning. 
• Reduce the chicken broth to 3 ½ cups. Pour over chicken.
• Cover and cook on low for 5 to 6 hours. 
• Prior to servings, stir in the cheeses and heavy whipping cream until melted and smooth.