Buffalo Chicken Spaghetti Squash Boats

Instructions

1. Add 1 cup of chicken stock, ½ teaspoon garlic powder, and ¼ cup of hot sauce to the stainless steel inner pot of the IP.  Then add 1-2 lbs of boneless, skinless chicken breast.  Add another ¼ cup of hot sauce and press the chicken into the liquid.
2. Use a small paring knife to make 12-15 slits in the squash.  Place a stainless steel wire rack or egg rack into the pot (the rack should be about 2 inches tall so it sits above the chicken, but be short enough to allow you to fit a whole squash in the pot).  Then place squash on the rack in the IP.
3. Cover and seal the lid, and set the pot to pressure cook (normal/high) for 16 minutes. 
4. Once the Instant Pot is done cooking, release the steam by moving the top pressure valve to “Venting.”    After steam has fully released, open the Instant Pot and remove squash with pot holders.  Allow it to rest for 10 minutes.
5. Meanwhile, remove chicken breasts and place them on a plate.  Leave the cooking liquid in the Instant Pot.   
6. Turn the Instant Pot setting to saute, and saute the liquid for 6-8 minutes.  Add cream cheese and cook for 2-4 more minutes, or until the cream cheese is melted and has reached your desired creamy consistency.  (If the cheese mixture gets too thick add a little more chicken stock.)  Use two forks to shred the chicken and add back to the Instant Pot.
7. Cut the squash in half, spoon out the seeds and membrane, and use a fork to “shred” into spaghetti.  Top with buffalo chicken, and if desired garnish with chopped green onion, crumbled blue cheese or shredded cheddar cheese, chopped jalapeño and more Frank’s Red Hot.  (If you prefer you can remove the spaghetti squash from its shell and serve on plates.)