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 Put in chicken and chicken stock water.
Ingredients 2 pounds boneless chicken breast 1 packet ranch seasoning 8 oz cream cheese 1⁄2 cup water 1 cup cheddar cheese Optional (although it shouldn’t be!): 6-8 slices cooked bacon Instructions Put in chicken, water, seasoning, and cream cheese. Cook on high for 15 minutes with a quick release. Leave the instant pot on low. Pull the chicken out and shred it. Add the chicken back with the cheese (and bacon).
Eggs at 167 for 13 minutes Ingredients Eggs. Instructions Put them directly in the water at 167 degree for 13 minutes. Notes The egg came out still having white as runny on the outside, which made it easy to break and get out. * Article
Ingredients Chicken 1 cup of water A packet of Trade Joes chicken stock Instructions 4 minutes on high with a natural release for 8 minutes. Notes It came out tender with internal temps ranging from the 180s to 190s.
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