Step 1

Place 1 Cup Water in bottom of Instant Pot

Step 2

Place Chicken Breasts in Instant Pot on Trivet. Sprinkle Salt, Pepper and Crushed Garlic on Chicken Breasts.

Step 3

Close Instant Pot Lid and check to make sure pressure valve is closed. Set on Manual (Presser Cook) High for 18 minutes. Allow a 20 minute Natural Pressure Release (NPR)

Step 4

Remove Chicken Breasts and Shred with Fork or Place in a Medium size bowl and using a hand mixer shred chicken

Step 5

Strain juices from cooking chicken to use as Broth OR Discard juices, clean liner and add 1 1/2 Cups Chicken Broth to liner

Step 6

Set Instant Pot to Saute

Step 7

Add 4oz Cream Cheese and 1 Can Cream of Chicken Soup

Step 8

Whisk ingredients until smooth and simmering

Step 9

Turn off heat

Step 10

Dice Green Onions, Celery, Tomato, Bell Pepper, Olives etc and place in small bowls

Step 11

Add additional toppings of Coconut, Almonds, Pineapple, Cheese and Chinese Noodles etc in small bowls

Step 12

Serve over Rice

Step 13

To Build Hawaiian Haystack start with rice and add shredded chicken on top. Pour 1/2 cup sauce on chicken and rice. Top with your favorite toppings and enjoy!

Step 14

In a medium Saucepan place 2-3 chicken breasts and 3-4 cups water over medium/high heat. Bring to a boil.

Step 15

Cover with lid and turn down to a simmer for 10-15 minutes. Internal Temperature of chicken should reach 165 degrees.

Step 16

Remove and drain liquid. Use forks to shred chicken or place chicken breasts in bowl and use a hand mixer to shred.

Step 17

Add Cream Cheese, Cream of Chicken Soup and Chicken Both to Sauce Pan over Medium Heat.

Step 18

Whisk to combine and continually stir and bring to a boil.

Step 19

Reduce heat to low until ready to serve stirring occasionally.

Step 20

Dice vegetable toppings (green onions, bell peppers, tomatoes, olives etc and place in small bowls

Step 21

Add additional toppings of Coconut, Almonds, Pineapple, Cheese and Chinese Noodles etc in small bowls

Step 22

Serve over Rice