Make the shredded chicken

1. Add the chicken thighs, sea salt, ground black pepper, and olive oil to the bowl of an Instant Pot.
2. Stir to coat the chicken in the olive oil and seasoning.
3. Add the onion, garlic, and chicken stock and stir to mix.
4. Seal the Instant Pot and set it to cook on high pressure for 10 minutes.
5. When the cook time is up, allow the pressure to naturally release.
6. Using a slotted spoon, transfer the chicken from the pressure cooker to a cutting board.
7. Shred the chicken with two forks and set it aside. Discard everything else.

To assemble and bake

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, whisk together the whipped cream cheese, sour cream, and cottage cheese until well incorporated.
3. Add the condensed cream of chicken soup and mix to combine.
4. Add the shredded cheddar cheese, the Instant Pot shredded chicken, sea salt, ground black pepper, garlic powder, onion powder, and dried oregano to the mix. Stir to combine.
5. Transfer the cheesy chicken mixture to a 9×9-inch baking pan.
6. Combine the crushed Ritz crackers and the unsalted butter in a separate bowl and mix to combine.
7. Evenly distribute the Ritz cracker mixture over the contents of the baking pan.
8. Bake for 45 minutes.
9. If you like, you can finely chop scallion greens and sprinkle them over the top of your casserole for a pop of color.