Quarter chickens and cube breasts. Or season whole (with fajita seasoning)
Pressure cook chicken with fajita seasoning and 2 cups water for 25 mins on high setting. Then remove all bones and shred. I prefer a hand held potato masher. Or bear paws. After shredded, clean the pressure cooker pot and add the chicken back in.
Drain all canned ingredients and then add to the pressure cooker pot, under heat. Add the cream cheese, sour cream, and canned goods then stir until everything is blended.
Cover the pressure cooker and cook for 5 minutes on low pressure.
After cooking, simply stir and serve as a dip, over tortilla chips, fill a burrito or quesadilla. Remember to cover with your favorite shredded or liquid cheese.
