Gather and prep all ingredients. Season the chicken thighs with salt and pepper to taste.

Set the Instant Pot to "saute" mode and add the butter. Once melted and bubbling, add in the onion, celery, carrot, and garlic. Saute until onions are soft, about 3-4 minutes.

Once aromatics are cooked, pour in the chicken broth and deglaze the bottom of the pot.

Add in the chicken, bay leaves, and dried thyme then close the Instant Pot and cook on manual 'high' for 18 minutes.

Once the timer is done, allow the pressure to naturally release for at least 5 minutes. Then, remove the chicken from the Instant Pot and shred. Set aside.

Add the heavy cream and cream cheese to the instant pot and mix well into the soup, breaking up any pieces of cream cheese.

Add the chicken back into the pot and turn to saute mode to heat up if needed. Season with salt and pepper as needed. Serve once hot - enjoy!