Servings: 4

2.5-3 lbs boneless, skinless chicken thighs 2.5 to 3 lbs boneless, skinless chicken thighs
16 oz. creamy Italian salad dressing (Olive Garden, Trader Joe’s, etc.) 16 oz. creamy Italian salad dressing (Olive Garden, Trader Joe’s, etc.)
1/4 cup shredded Parmesan cheese ¼ cup shredded Parmesan cheese

Put 1 cup of salad dressing in the bottom of the pot.
Put thighs in the pot.
Pour another 1 cup of dressing over the chicken.
Cook for 15 min at high pressure; quick release.
Stir in the cheese and let it dissolve for a couple of minutes.
Shred or cube the chicken and serve plain or with pasta. An extra drizzle of the salad dressing over the chicken is good, too.

The original recipe called for the cheese to be mixed in with the second cup of salad dressing and then pressure cooked, but it stuck pretty badly in the pan and made for difficult cleanup. I think you could accomplish the same thing by adding the cheese at the end...or leaving it out altogether. I really felt that all you could taste was the salad dressing (which was good!).  The original recipe called for the cheese to be mixed in with the second cup of salad dressing and then pressure cooked, but it stuck pretty badly in the pan and made for difficult cleanup. I think you could accomplish the same thing by adding the cheese at the end...or leaving it out altogether. I really felt that all you could taste was the salad dressing (which was good!).