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This is a fun recipe. It’s funny because it’s one of the most popular dishes for the Instant Pot, but whatever recipe you use, they all came from the same place. Hidden Valley, the original recipe can be seen here, and as you can see it was originally made the crockpot.
I have seen this recipe for many years, but something about the cream cheese and chicken just didn’t sit right. But, joining the bandwagon, I gave it a try. The first thing is that if you use that much cream cheese, in my opinion, it’s just TOO much. So, I consulted with my mom, my chef guru, and she said, what you are trying to make is a cream soup, without using it. So, I went to work, and halved the cream cheese, decreased the amount of Hidden Valley ranch dressing and decreased my opinion that this was going to be a life-changing recipe. If you need to use up chicken, please try this one, you will love me for it!
I actually planned to serve this to my kid on a hamburger roll, but my oldest Ethan said it tastes like Caser Salad chicken and I went with that, he was right that it needed to go with a crunch, hence the lettuce.
- 4 chicken breast (or 1½ pound)
- 1 cup of water
- 4 teaspoons of Hidden Valley Ranch Dressing package, it's found in the salad dressing aisle
- 4 ounces of room temperature cream cheese
- Optional Toppings:
- Cooked bacon, lettuce, tomatoes
- First, add your chicken to the Instant Pot.
- Place your cream cheese on top of the chicken
- In your measuring cup, add one cup of water and then mix in the 4 teaspoons of the spice packet.
- Make sure it's mixed well, and then pour it over the cream cheese and chicken.
- Set the manual high for 15 minutes, when the timer is up, let a natural release.
- Then remove the chicken, place it in a bowl and shred it (either use the special tool or use two forks and shred it)
- Add it back to the Instant Pot, and mix it in with the sauce.
- You can serve it over rice, wrapped in a tortilla or in a hamburger bun, same was a shredded pork sandwich.