Love this meal! It's so easy. My husband and I make 8 servings and save leftovers. 8 servings also makes the ingredient amounts exact to packaging so there are less dishes without having to measure the cream, broth, etc! We have always felt like it needs way more cook time than the recipe calls for. For 8 servings we pressure cook for 14 minutes. I also recommend adding the cheese first and letting that melt, then add the cream. The cheese struggles to melt when the cold cream is added at the same time. We've added shredded chicken and corn into the recipe at different times and both are delicious!
