Instant Pot Crack Chicken - Cooking Like Kate

Instant pot crack chicken on a whole grain bun with veggies.

Equipment

Ingredients

1.5 lbs chicken breasts boneless, skinless
1 cup chicken broth low-sodium
1 packet ranch seasoning mix
8 oz cream cheese softened
1 cup plain Greek yogurt
1 cup cherry tomatoes halved
1 cup cucumber diced
1/2 cup red bell pepper thinly sliced
1/2 cup yellow bell pepper thinly sliced
1/4 cup green onions sliced
1/4 cup cilantro chopped
Salt and pepper to taste
1 tbsp olive oil
4 Whole grain buns or your favorite burger buns

Instructions

Set the Instant Pot to "Sauté" mode. Add the cooking oil and sauté the sliced red and yellow bell peppers for 2-3 minutes until slightly softened.
1/2 cup red bell pepper, 1/2 cup yellow bell pepper, 1 tbsp olive oil
Add the chicken breasts to the Instant Pot. Sprinkle the classic ranch seasoning over the chicken, and pour the chicken broth over it.
1.5 lbs chicken breasts, 1 cup chicken broth, 1 packet ranch seasoning mix
Close the Instant Pot lid, set the valve to "sealing," and cook on high pressure for 10 minutes. Once done, allow for a natural pressure release for 5 minutes, then quick release the remaining pressure.
Open the Instant Pot, strain the chicken and the peppers. Shred the chicken using two forks. Set any accumulated liquids aside.
In a separate bowl, mix together the softened cream cheese and Greek yogurt until smooth. Add the shredded chicken to the cream cheese and Greek yogurt mixture. Stir until well combined and the chicken is coated.
8 oz cream cheese, 1 cup plain Greek yogurt
Stir in the cherry tomatoes, cucumber, green onions, and cilantro. Pour in some of the liquid to the chicken mixture until desired texture and flavor is achieved. Season with salt and pepper to taste.
1 cup cherry tomatoes, 1 cup cucumber, 1/4 cup green onions, 1/4 cup cilantro, Salt and pepper to taste
To serve, spoon the chicken mixture onto the whole grain buns or your favorite burger buns.

Video

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Nutrition