Kyle’s Instant Pot Crack Chicken

 

Kyle is the one who picked the recipe. I’m the one who modified it for us. I save recipes here so we’ll always have them when we want to remake things we like. But if you like them too, that’s great! 

Before I learned to cook, I always returned to cooks whose taste I trusted. 

We used a GoWise pressure cooker, even though I’m calling it an instant pot. Follow your machines instructions for use, over my directions. 

Ingredients:

• 2 pounds boneless skinless chicken breasts. 
• 1/4 cup apple cider vinegar. 
• 3/4 cup water. 
• 8 ounces cream cheese. 
• 1 tbsp garlic powder. 
• 1 tbsp onion powder. 
• 2 tbsp dried parsley (crushed). 
• 1 tsp salt. 
• 1 tsp black pepper. 
• 1/4 cup nutritional yeast. 3 tbsp fatworks duck fat or beef fat. 
• 1 cup shredded sharp cheddar. 

Directions:

1. Add the chicken and cream cheese to the instant pot. 
2. In a separate bowl, combine all of the remaining ingredients, except for the cheddar), and stir well. 
3. Pour over chicken. 
4. Place lid on instant pot and make sure it is closed. 
5. Make sure the pressure release valve is set to sealed. 
6. Cook on manual high pressure for 15 minutes. 
7. Release the pressure by switching it from sealed to venting. 
8. Allow all of the steam to escape before removing the lid. 
9. Remove the chicken and shred it with a fork. 
10. Return it to the instant pot on the keep warm setting (it defaults to this after pressure cooking), and add the cheddar cheese, and stir well. 
11. It’s ready to serve!