Place the chicken tenderloins in a single layer in the bottom of the Instant Pot.

Sprinkle 1 tbsp of taco seasoning and salt and pepper to taste over the chicken.

Pour ½ cup of bone broth over the chicken.

Spread a can of Rotel over the top of the chicken.

Place 4 oz. of cream cheese on top of the chicken.

Seal the lid on the Instant Pot, and make sure that the pressure valve is closed.

Set the Instant Pot to manual for 15 minutes. Allow it to do a slow release for 10 minutes when it has finished cooking.

Remove the lid, and stir the ingredients until the cream cheese is well incorporated.

Add in the monterey jack cheese, and stir to combine.

Serve on its own, or with a bed of cauliflower rice or fresh salad greens.