Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 6 slices thick-cut bacon, cooked and crumbled
  • 8 oz full-fat cream cheese, cubed and softened
  • 1 packet (28g) Hidden Valley Ranch seasoning mix
  • 1/2 cup chicken broth (low sodium)
  • 1 1/2 cups shredded sharp cheddar cheese

Instructions:

  1. Pour the chicken broth into the Instant Pot stainless steel liner.
  2. Place the chicken breasts in the broth.
  3. Sprinkle the Hidden Valley Ranch seasoning evenly over the meat.
  4. Place the cubed cream cheese on top of the chicken without stirring to prevent the Burn notice.
  5. Lock the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 15 minutes.
  6. Allow a Natural Pressure Release (NPR) for 5 to 10 minutes before venting the remaining steam manually.
  7. Remove the chicken to a separate bowl and shred using two forks or a handheld mixer.
  8. Whisk the shredded cheddar cheese into the remaining hot liquid in the pot until smooth.
  9. Fold the shredded chicken and crumbled bacon back into the cheese sauce and stir until coated.