Instant Pot® Cream Cheese Shredded Chicken
- 4 skinless, boneless chicken breasts, or more to taste
- 2 cups chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- Combine chicken breasts, chicken broth, cream of chicken soup, cream cheese, and dressing mix in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Seal vent. Select Poultry or Meat setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure naturally according to manufacturer's instructions, about 5 minutes. Release any remaining pressure by opening the vent. Unlock and remove the lid. Transfer chicken to a cutting board and shred using 2 forks. Mix back into the sauce.
skinless, chicken broth, condensed cream, cream cheese, salad dressing
Taken from www.allrecipes.com/recipe/265041/instant-pot-cream-cheese-shredded-chicken/ (may not work)