Yummy. Serve the shredded chicken over pasta.

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken breasts, chicken broth, cream of chicken soup, cream cheese, and dressing mix in a multi-functional pressure cooker (such as Instant Pot®). 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.

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  • 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.

Cook's Note:

If you use frozen chicken, add 5 to 10 minutes to the cooking time.

Nutrition Facts

407 calories; protein 29.9g; carbohydrates 10g; fat 26.9g; cholesterol 132.7mg; sodium 1859.4mg. Full Nutrition
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