Welcome to my virtual kitchen!

I hope you enjoy your visit here, whether it’s your first time or your 30th. I first started sharing my recipes as Facebook Notes, until my friends started asking how they could share them with their friends; so I gathered my courage and tiptoed into the world of blogging via Tumblr. As interest in the blog started “cooking,” my wonderful hubby set me up at WordPress with my own domain. (All the content from my previous blog moved here as well.) Let me know what you think, and be sure to bookmark it for future reference!

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Instant Pot Crack Chicken

  • 2 chicken breasts
  • 8 oz cream cheese
  • 4 cups pasta (I like egg noodles)
  • 2 cups chicken broth
  • 1 cup frozen broccoli (or other frozen vegetable – optional)
  • 1/4 cup bacon bits (optional)
  • 1/4 cup diced onion (optional)
  • 2 tbsp olive oil
  • 1 pkg ranch dressing mix
  • salt and black pepper to taste

Heat oil on Saute; add chicken and cook on all sides. Add broth, scraping bottom of pot to loosen any chicken or brown bits, then all ingredients except noodles. Switch to Pressure Cook for 5 minutes; use Quick Release, remove chicken to plate, and stir noodles into pot. Reset Pressure Cook for 3 minutes; shred chicken while waiting. Use Quick Release and stir chicken back in. Add salt/pepper if needed before serving.