Put frozen chicken on top of the trivet in the pressure cooker.
Add broth or water to the cooker.
Seal and cook on high pressure 8 minutes.
Start working on the Dip/Casserole, while the chicken cooks.
Natural release for at least 10 minutes.
Preparing the Dip/Casserole
Preheat oven to 375
Cook spinach according to package directions.
Drain the spinach well. I used a salad spinner, but however you do it, just do it.
Shred your cooked chicken. (I used the Kitchenaid and it was fun!)
Mix in cream cheese, spinach, Ranch, paprika, cayenne and 2/3 of the shredded cheese into your chicken. Blend well
Spread everything into a casserole dish and pop in the preheated oven.
Bake for about 20 minutes or until cheese on top is nicely brown.
Take it out and add pork rinds (if you're using them).
Bake for another 10 minutes or so, until the pork rind topping is also brown.
Let cool for a few minutes before eating.
This isn't too spicy as written, so feel free to experiment or kick it up a notch if you want more of a "pow" in your mouth. It's also very rich with the cheese action here, so don't expect to need monster-sized servings to fill you up.Would be great as a veggie dip, on pork rinds, or how we ate it: like a casserole!