Ingredients

The following ingredients have 8 Servings
  • 4 ounces Shallot (diced)
  • 1.5 pounds Chicken Breasts Boneless/Skinless (cut into 2 inch chunks)
  • 4 ounces Cream Cheese (cut into 8 pieces)
  • 1/4 cup Salted Butter (cut into 8 pieces)
  • 1/4 cup Frank's RedHot Cayenne Pepper Sauce ((water or chicken broth))
  • 1 teaspoon Worcestershire Sauce
  • 2 teaspoons Sea Salt
  • 1/2 teaspoon Ground Celery Seed
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Dried Parsley Flakes
  • 1/8 teaspoon Garlic Powder
  • 1/8 teaspoon Granulated Onion Powder
  • 2 Tablespoons Distilled White Vinegar
  • 4 ounces Sharp Cheddar Cheese (shredded)
  • 4 ounces Swiss Cheese (shredded)
  • 4 ounces Blue Cheese, Feta or Cotija Cheese (crumbled)
  • 1/2 cup Scallions (chopped)

Instruction

  • Add shallots, chicken, cream cheese, butter, hot sauce (if using) Worcestershire, salt, celery, pepper, parsley, garlic powder, onion powder and vinegar to pressure cooker cooking pot.
  • Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 10 minutes and then carefully release the rest of the pressure.
  • Remove lid and stir in cheddar cheese, Swiss cheese and blue cheese.
  • Use a mixer to shred the chicken or use two forks. When chicken is shredded mix in scallions.