- 4 fresh boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ancho chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon white pepper
- 1 cup beef broth
- 3 tablespoons dry ranch seasoning mix
- 8 oz. cream cheese cubed
Set Instant Pot to sauté and add olive oil.
Season chicken breasts with cumin, ancho chili powder, garlic powder, onion powder, oregano, paprika and white pepper .
Place inside Instant Pot seasoned side down. Season the the top side of chicken in the IP. Sauté for 5 minutes.
Add chicken broth.
Close lid, set valve to "sealing", and set Instant Pot timer to 20 minutes on high or manual setting.
Do a quick release.
Remove chicken from IP and drain liquid out leaving about 1/2 cup.
Shred chicken using two forks. Add back to IP.
Add ranch powder and cream cheese.
Stir and close the lid for a few minutes to melt cheese.
Serve as desired. One way I served mine is in a cheese wrap.
You can use this as a filling in so many things, stuffed jalapeños, enchiladas, and nachos. The possibilities are endless.