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i n g r e d i e n t s<br />
• 1 đ pounds of thin sliced chicken breast cut into chunks<br />
• 3pounds of white <strong>pot</strong>atoes cut into thick chunks.<br />
• 1packet of dry ranch dressing<br />
• 1 8oz package cream cheese (room temperature)<br />
• 2cups shredded cheddar<br />
• 2cups shredded cheddar jack cheese mix<br />
• 2cups low sodium chicken broth<br />
• 1teaspoon black pepper<br />
D I R E C T I O N S<br />
1. Place all ingredients in your IP in following order: chicken chunks,<br />
<strong>pot</strong>atoes, ranch seasoning mix, pepper, cream cheese, chicken broth,<br />
and top with shredded cheeses.<br />
2. Seal Lid and set your IP on manual high pressure for 15 minutes.<br />
3. When done, NPR for 15 minutes and then QR the rest.<br />
4. Remove the lid, and stir your soup thoroughly to mix the<br />
ingredients throughout<br />
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