Ingredients
- 2 pounds (900 grams) chicken breasts boneless skinless, about 3 large breasts
- ½ cup (120 ml) low sodium chicken broth
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ounce (1 packet/3 tablespoons) (28 grams) ranch seasoning
- 8 ounces (225 grams) cream cheese softened
- 1 cup (120 grams) shredded cheddar cheese
- 5 slices thick cut bacon cooked until crispy and crumbled into pieces
- 4 green onions thinly sliced
Instructions
- Add chicken, broth, salt, pepper, and ranch seasoning to instant pot.
- Place valve in the “sealing” position and pressure cook on high for 10 minutes. Release pressure naturally for 5 minutes, before switching valve to “venting” and manually releasing remaining pressure.
- Remove chicken and shred with 2 forks. While shredding the chicken, turn instant pot to the saute setting and whisk in the cream cheese until thickened. Add chicken back to the pot and stir to coat in sauce.
- Serve chicken topped with cheese, bacon, and green onions. Make sandwiches, add it to pasta, or serve with mashed potatoes if you’d like.