1. Turn your Instant Pot on saute mode. Heat the 2 Tbsp oil from the Sun dried tomatoes over medium heat, add chopped onion and garlic and stir for a couple of minutes.
2. Add chicken, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, saute 2-3 minutes to bring out the flavours,then pour in the chicken stock, stir. Place the lid on the Instant Pot and set the timer for 12 minutes on high pressure. When the timer beeps, do a Quick Release of the pressure by turning the valve to open. Watch the steam!
3. Using 2 forks, shred the chicken. Cancel the pressure mode and set the instant pot to saute, stir in all the cheeses until they begin to melt, add in cream. Let simmer on low in the saute mode until heated through.