Combine chicken, sun-dried tomatoes, oil, minced onions, minced garlic, diced green chiles, chili powder, paprika & chicken stock in the pressure cooker pot insert. Stir.
Place the lid & set on manual high pressure for 15 minutes.
**If using leftover or rotisserie chicken (chicken already cooked), set your cook time to 5 minutes.
Once it is done cooking, quick release the pressure.
Remove the chicken & pull apart with 2 forks until the pieces are shredded.
Return to the pot along with evaporated milk, cream cheese, cheddar cheese, salt & pepper.
Place the lid back on & allow the residual heat to melt the cheese for about 5 minutes.
Remove the lid & stir well before serving.