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Export 12 ingredients for grocery delivery
If you cook your bacon in the pot, just set the bacon aside to cool, and wipe out the pot. Continue with recipe.
Add the water to the inner liner pot of the pressure cooker.
Add the chicken breasts to the pot, overlapping as little as possible for even cooking.
Sprinkle the ranch dressing over the chicken.
Sprinkle the garlic powder, onion powder, dill weed, parsley, pepper, and smoked paprika over the chicken.
Break the block of cream cheese up into chunks and put them in the pot.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 12 minutes. High Pressure. The pot will take several minutes to come to pressure. Smaller, thinner chicken breasts need less cook time.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release any remaining steam/pressure.
When the pin in the lid drops back down, open the lid and remove the chicken breasts to a plate.
Whisk the cream cheese liquid left in the pot. Then gradually whisk in the cheddar cheese until it melts.
Using two forks, shred the chicken and add it back into the pot.
Add the bacon and green onion to the pot and stir well to combine.
The mixture may look just a little watery, but it will not stay that way. If it is too watery (this might be the case if you used frozen chicken) you can turn on the sauté setting for a short time and stir to cook off some of the water.
Serve on buns, or over rice, or with pasta.