Step 1

Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well.

Step 2

Cook HIGH 2-3 hours or LOW 4-6.

Step 3

Top with shredded Parmesan cheese.

Step 4

If you turn off the slow cooker and let it sit with the lid on, the cheese will melt in a few minutes.

Step 5

Pour broth into the pressure cooker. In a large bowl add all the ingredients EXCEPT the shredded Parmesan cheese. Pour the food mixture on top of the broth.

Step 6

Close lid and seal valve. Set high pressure and cook for 10 minutes (make sure internal temperature for the chicken is 165° Fahrenheit). When done, quick release pressure.

Step 7

Top with shredded Parmesan cheese.

Step 8

If you turn off the Instant Pot and let it sit with the lid on, the cheese will melt in a few minutes.