Ingredients (7)
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chicken broth ½ cup
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boneless chicken breasts 2 pounds
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cream cheese, cut into cubes 8 ounces
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shredded cheddar cheese 1 cup
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bacon, cooked and crumbled 6 slices
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scallion, sliced, for garnish (optional) 1
Steps (4)
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1
Pour the chicken broth into a pressure cooker. Add chicken and cream cheese, and sprinkle with ranch seasoning mix.
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2
Select the manual or pressure cook function and set for 15 minutes. When finished cooking, use the quick-release valve to release additional pressure.
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3
Remove chicken from the pot and shred; set aside. Reset the pressure cooker to the sauté function.
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4
Whisk the remaining ingredients in the pot to smooth out any remaining cream cheese pieces. Add the chicken back into the pot with cheddar cheese. Garnish with bacon and scallions, if using, and serve hot.
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1Place all ingredients except cheddar cheese, bacon and scallions inside the inner pot of your multi-cooker and close the lid, leaving it on venting, not sealing. Press the slow cook button.
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2Press the “adjust” button and change the heat setting to “normal.” Set the timer for 6–8 hours. Alternatively, change the heat setting to “more” and cook for 4–6 hours.
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3Remove the lid and shred the chicken with a fork. Stir in the cheddar cheese and mix well until the cheese has melted.
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4Garnish with bacon and scallions to taste.
* Always follow manufacturer’s instructions.
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