Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
45 mins
Servings:
12
Ingredients
Directions
Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.
Recipe Tip
You can cook thawed chicken breasts by setting the timer for 15 minutes at high pressure and using the quick-release method.
Nutrition Facts (per serving)
243
Calories
19g
Fat
3g
Carbs
14g
Protein
