Ingredients
3 pounds of chicken breasts
1/2 cup low sodium chicken broth
2 teaspoons Greek or Italian seasoning
2 tablespoons ranch seasoning dry powder (about 1 oz.)
5 ounces cream cheese, cut into 1 oz squares
1 1/2 teaspoons hot sauce
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese
1 tablespoon dried parsley
6 slices bacon, chopped
7 green onion stalks, diced
1 package bread buns, optional to serve on
Instructions
Cook bacon according to package directions. Chop; set aside.
In an Instant Pot ( or pressure cooker ) insert, add chicken broth, chicken breasts, Greek or Italian seasoning, dry ranch seasoning powder, and cream cheese.
Turn the device on. Secure lid. Set the pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high pressure for 15 minutes.
Select CANCEL. Allow the pressure valve to Natural Pressure Release at least 10 minutes. Quick-release pressure after 10 minutes. Once the pressure pin drops, open the lid and turn off the device.
Remove only the chicken to the bowl. Shred with two forks.
Whisk the remaining cream cheese mixture. Add in shredded cheddar cheese, parmesan cheese, hot sauce, dried parsley, and bacon. Add in shredded chicken, and green onions; mix well.
Serve on bread rolls.
