Put the chicken thighs, mirepoix mix, and chicken broth into the Instant Pot, close the lid, and set it for the Poultry setting, or 15 minutes on high pressure.
When the cook time has completed, wait ten minutes and then use a manual release. Open the lid once the pressure has subsided.
Remove the chicken and place it in a bowl.
Set the Instant Pot to saute, and add the cream cheese and blue cheese. Whisk until they're dissolved into the broth.
Stir in the heavy cream and Frank's Red Hot.
Whisk in the cheddar cheese in 6-8 batches, making sure that each batch is fully melted before adding more.
Shred the chicken and return it to the pot. Add the salt and pepper, then serve or store.
Macros per serving: 497 calories, 2 grams net carbs, 34 grams protein, 40 grams fat.
