Add water and chicken to the pot. Cover and set valve to “sealing.”
Press manual and set the timer to 12 minutes. When the pressure cooker beeps you can do a quick release by pressing the valve to “venting.” (You can also let natural release for about 10 minutes if your not in a rush. )
Remove the chicken and place on a cutting board. Shred the chicken.
Drain all the water out of the pot. Add the shredded chicken back into the pot. Add in cream cheese and BBQ sauce. Stir and let the cream cheese melt and coat the chicken.
Serve chicken on sandwiches, rolled up in tortillas, on pizza, or on salad greens.
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