Buffalo Chicken

Ingredients

1 to 1.5 lbs of boneless chicken breasts
1 cup of chicken stock
1 packet ranch seasoning
8 oz cream cheese
3 cups water
1 cup cheddar cheese
4 oz of shredded cheese
¹⁄₄ cup of hot wing sauce (some version of Frank’s Red Hot Wing Sauce)

Optional (although it shouldn’t be!):
4 slices of cooked and crumbled bacon

Instructions

1. Put in chicken and chicken stock water.
   
2. Cook on high for 15 minutes with a quick release (25 minutes if the chicken is frozen).
   
3. While the chicken is cooking in sauce pan on low melt the cream cheese (or microwave to soften if desired), ranch seasoning, and hot sauce.
   
4. Pull the chicken out and shred it when it is done.
   
5. Mix the chicken with the mixture.
   
6. Empty the Instant Pot bowl, add two cups of water and the noodles.
7. Put the mixture on top of the noodles, but do not mix (it will increase scorching the bottom).
   
8. Cook on high for 4 minutes with a quick release
   
9. Add the chicken back with the cheese (and bacon).
   
10. Stir in the shredded cheese until everything is combined.
    
    

Notes

I have had issues with scorching the bottom a little. A solution would be just to not add the mixture until after the noddles are cooked.