1 cup chicken broth
½ cup Buffalo wing sauce (like Frank's Red Hot), divided
½ teaspoon garlic powder
2 pounds boneless, skinless chicken breast
1 whole spaghetti squash (about 2 pounds), with several small slits made with a paring knife
8 ounces cream cheese
Optional toppings
Crumbled blue cheese
Diced celery
Sliced scallions
Pickled jalapeño slices
Put the broth, garlic powder, and ¼ cup of the wing sauce in the Instant Pot.
Add the chicken, and then pour the remaining wing sauce over the top.
Place the Instant Pot trivet in the pot over the chicken, and place the squash on top of the trivet.
Close the Instant Pot turn the valve to the sealing position. Cook on high pressure for 16 minutes.
When the cooking time is up, quick release the pressure, and then remove the lid.
Take the squash out of the pot using oven mitts, and let it stand for about 10 minutes to cool.
Remove the trivet, and transfer the chicken breasts to a plate.
Turn the sauté function on to heat the cooking liquid left in the pot. Let the liquid simmer for about six minutes, and then add the cream cheese. Cook, stirring occasionally, for four minutes more.
Shred the chicken, and then return it to the pot with the liquid.
Halve the squash lengthwise, and scoop out the seeds. Shred the pulp into strands using a fork.
Serve the squash hot, topped with the chicken, sauce, and desired toppings.
