Instant Pot Crack Chicken

  • 2 chicken breasts
  • 8 oz cream cheese
  • 3 cups pasta (I like egg noodles) or 2 cups rice
  • 2 cups chicken broth
  • 1 cup frozen broccoli (or other frozen vegetable – optional)
  • 1 cup shredded cheese (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 with shredded cheese if desired. Add salt/pepper if needed before serving.

Broccoli version with added cheddar cheese

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