2 pounds (900 grams) chicken breastsboneless skinless, about 3 large breasts
½ cup (120 ml) low sodium chicken broth
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons)(28 grams) MAGIC GARLIC SPICE BLEND
8 ounces (225 grams) cream cheese softened
1 cup (120 grams) shredded cheddar cheese
5 slices thick cut baconcooked until crispy and crumbled into pieces
4 green onionsthinly sliced
Add chicken, broth, salt, pepper, and MAGIC GARLIC SPICE BLEND to instant pot.
Place valve in the “sealing” position and pressure cook on high for 10 minutes. Release pressure naturally for 5 minutes, before switching valve to “venting” and manually releasing remaining pressure.
Remove chicken and shred with 2 forks. While shredding the chicken, turn instant pot to the saute setting and whisk in the cream cheese until thickened. Add chicken back to the pot and stir to coat in sauce.