Step 1

Insert the stainless steel bowl into the Instant Pot® and add the chicken, water and a tsp of salt.

Step 2

Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.

Step 3

When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and remove the inner pot.

Step 4

Shred the chicken using two forks. Set the chicken aside.

Step 5

Preheat the oven to 530ºF (280ºC).

Step 6

Wash the Instant Pot® bowl and put it back, making sure it is dry.

Step 7

Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 15 Minutes. Add the olive oil, onion, paprika, 1 tsp of salt and pepper. Sauté stirring so it doesn't burn for 10 minutes.

Step 8

Add the tomato, cream, tomato sauce, cheese and shredded chicken. Heat, stirring, for 5 minutes or until cheese is completely melted. Once the time is up, press Cancel.

Step 9

Put the chicken in an oven-safe dish and cover with the shoestring potatoes.

Step 10

Bake for 5 minutes or until potatoes are crispy.

Step 11

Serve with rice.