Add chicken thighs to the Instant Pot in an even layer. Sprinkle with ranch dressing mix and brown gravy mix. Pour pepperoncini peppers and juice over the top. Do not stir.
Secure lid, set valve to Sealing, and cook on high pressure for 15 minutes. Allow pressure to naturally release for 5-10 minutes, then carefully release remaining pressure.
Remove lid and shred chicken directly in the pot using two forks. Add cubed cream cheese and stir until melted and the sauce is thick and creamy. Serve warm.
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