Directions
1
Place the chicken breast in the bottom of the instant pot and season with salt and pepper.
2
Add in the cream cheese, ranch seasoning, and chicken broth.
3
Place the lid on the instant pot and press the manual setting. Set the timer to 10 minutes making sure the quick release valve is closed. Once the timer has gone off after cooking, do a quick release.
4
Carefully open the lid. Remove the chicken and shred using a fork and knife.
5
Place the chicken back into the instant pot and stir in the shredded cheese.
6
Feel free to garnish with more shredded cheese and serve over cauliflower rice.