Cook time: 5 minutes

Servings: 8 servings

Ingredients:

2 cup cooked shredded chicken

1 lb penne pasta (we use egg noodles)

1 cup low sodium chicken broth

8 oz block cream cheese

1.5 cups Colby jack cheese, shredded

1 packet dry ranch seasoning mix

Instructions:

In your pressure cooker your cream cheese in the center.

Add the broth, top with chicken, cheese, and ranch seasoning.

Place the lid on the instapot and turn the valve to “sealing.”

Set on “Manual or High Pressure” for 5 minutes. 20 minutes if your chicken is frozen.

When the timer goes off, hit the quick release valve carefully.

Serve immediately over cooked egg noodles or noodles of choice.