Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Cream Cheese Shredded Chicken

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"Yummy. Serve the shredded chicken over pasta."
Added to shopping list. Go to shopping list.


40 m servings 407
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. 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.
  2. 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

Per Serving: 407 calories; 26.9 10 29.9 133 1859 Full nutrition

Explore more


Read all reviews 0