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Ingredients
1 1/2 to 2 Pounds chicken thighs
1 Cup water
1 (8 oz) Package cream cheese, cubed
8 Ounces shredded sharp cheddar cheese
1 Tablespoon hot sauce, or to taste
8 Burger buns
Salt & pepper
Instructions
Place chicken into Instant Pot and add 1 cup water. Close the lid and close the pressure release valve. Set the instant pot on Manual, High Pressure, for 9 minutes.
Once cooking is complete, let set for 3 minutes and quickly release remaining pressure.
Remove chicken from pan with tongs and discard the juices. Return chicken back to pan, one at a time, and shred with two forks.
Place cream cheese, shredded cheese and hot sauce into the pan and mix well. If you want the traditional ranch flavor, you can add a packet of powder ranch dressing as well.
Shred the chicken using a couple of forks and add remaining ingredients. This will keep the pan warm and help melt the cheese.
If the pan cools and you are having a hard time mixing the cheeses, turn your instant pot on warm and let it heat up, but be careful not to burn the cheeses.
Season chicken with salt and pepper to taste and serve on buns.