Pulled Chicken Sandwich
Pressure-cooked chicken breast shredded and stirred with cream cheese, cheddar and a little sriracha for a creamy, spicy pulled chicken sandwich filling.
🍳 Cook: 12 min
Ingredients
| 1.5-2 pounds | 680–905 g | boneless chicken breast |
| 1 cup | 240 ml | water |
| 1 8 oz package | cream cheese | |
| 1 8 oz package | shredded cheddar cheese | |
| 1-2 tablespoons | 15–30 ml | sriracha |
| — | salt and pepper, to taste |
Instructions
- Put 1.5-2 pounds of boneless chicken breast in the Instant Pot with a cup of water. Cook for 12 minutes on high pressure, poultry setting.
- Take the chicken out and shred it in another bowl.
- Put the shredded chicken back in and add 1 package (8 ounce) of cream cheese and one package (8 oz) of shredded cheddar cheese.
- Keep your Instant Pot on the warm setting to melt the cream cheese and cheddar cheese, and stir.
- Add 1-2 tablespoons of sriracha and mix. Don't forget to salt and pepper the chicken to taste.