Pasted

🍗 Creamy Instant Pot Chicken (Light & Flavorful)
 Servings: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
 🧂 Ingredients
	•	1 large frozen chicken breast (about 12–14 oz)
	•	1 cup low-sodium chicken broth (or water + bouillon cube)
	•	1 tbsp olive oil or butter
	•	2 cloves garlic, minced (or 2 tsp pre-chopped garlic in oil)
	•	3 oz light cream cheese (about 3 single-ounce cubes)
	•	1/2 tsp salt
	•	1/4 tsp black pepper
	•	1/2 tsp red pepper flakes (optional, for spice)
	•	1/2 tsp paprika
	•	1 cup frozen broccoli florets or cauliflower rice (your choice)
	•	Optional: chopped parsley or green onion for garnish
 🍳 Instructions
	1.	Add ingredients to Instant Pot:
Place chicken breast (still frozen is fine) into pot. Add broth, olive oil, garlic, salt, pepper, paprika, and red pepper flakes.
	2.	Pressure cook:
Seal lid, set to High Pressure for 12 minutes, then allow a 5-minute natural release before quick-releasing the rest of the pressure.
	3.	Shred chicken:
Remove chicken and shred using two forks (avoid blending — it’ll get mushy).
	4.	Add creaminess:
Stir in the light cream cheese and broccoli (or cauliflower rice). Use “Sauté” mode for 3–5 minutes until melted and thickened.
	5.	Serve:
Mix everything together, season to taste, and garnish.
 ⚡ Nutrition (per serving)
	•	Calories: ~360
	•	Protein: 45 g
	•	Carbs: 8–10 g
	•	Fat: 14 g