Instant Pot Cream Cheese Chicken

Mix together your cream cheese, red pepper flakes, and 1.5 tablespoon of everything but the bagel seasoning.

Score each chicken breast about eight times. Depends on how large your breast is.

Between each score, add in your cream cheese mixture.

Take 2 tablespoons of your everything but the bagel seasoning and add to your food processor. If you do not have one, you can use the back of your spoon or a knife to create a finer texture. Add on top of each chicken breast.

Create a boat with your aluminum foil with the chicken breast inside each one.

Add one and a half cups of water to your instant pot. Place the trivet inside and add each chicken breast covered in aluminum foil to your instant pot. If you have a tall trivet, you can add that in for the third breast to rest on. If not, they can lay on top of one another.

Cook for 18 minutes on high pressure. Once the chicken is done, allow them to naturally release for about five minutes, followed by a manual release by pulling the valve to release pressure.

Insert a food thermometer to make sure that each chicken breast is 165°.

You can top each chicken with a little bit more seasoning, or chicken flakes. I like to eat it with a side of salad, a baked potato, or macaroni salad! Enjoy!