• Instructions
• Set pressure cooker to “saute” and heat until hot. Add olive oil and chicken in two batches to brown on both sides. Set aside and keep warm.
• Keep the pressure cooker in saute mode and add the onions, cooking until softened, about 3 minutes.
• Pour chicken broth into pressure cooker and scrape the bottom with a flat edge spoon. 
• Add the ranch seasoning and white rice to pressure cooker. Stir to mix. Place chicken on top.
• Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 8 minutes. Naturally release for 10 minutes before a quick release.
• Remove the lid and carefully shred the chicken. Into the chicken and rice, add the cheddar cheese and heavy cream. Stir to combine and serve.
•  

For the slow cooker:

• Prepare the slow cooker crock with non-stick cooking spray.
• Place the rice and onions in the bottom of the slow cooker liner.
• Stir together the chicken broth and ranch seasoning. Pour over the rice. Top with the chicken breast.
• Cover and cook on high for 3 hours. Remove and shred the chicken. 
• Add the chicken, cheese, and heavy cream to the slow cooker and stir to combine. Recover and cook an additional 30 minutes.