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Instant pot keto crack chicken

Instant Pot Crack Chicken Recipe

Prep Time 10 mins
Cook Time 15 mins
Resting Time 5 mins
Course Appetizer, dinner
Cuisine American
Calories 471 kcal

Ingredients
  

  • 4 slices of thick-cut bacon diced

FOR THE CHICKEN BREASTS

  • 1 tbsp olive oil
  • 1 pound boneless skinless chicken breasts
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • salt and fresh ground pepper to taste

FOR THE CREAM CHEESE & RANCH SEASONING MIX

  • 8 ounces cream cheese room temperature
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill weed
  • 1/2 tsp dried chives
  • salt and fresh ground pepper to taste
  • 1 cup low sodium chicken broth

FOR GARNISH

  • chopped fresh parsley
  • sliced green scallions

Instructions
 

  • Preheat the instant pot by pressing the saute button.
  • Once heated, add diced bacon and cook for a couple of minutes or until the bacon turns crispy. Remove the bacon and set it aside.
  • Pour the olive oil and heat it in the instant pot.
  • Season the chicken with garlic powder, paprika, pepper, and salt.
  • Once the oil is heated slowly add the chicken breasts and brown both the sides of the chicken.
  • Till the chicken gets cooked, whip in the cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt, and pepper; mix until combined.
  • Press cancel on the instant pot to stop sauteing.
  • Pour the cream cheese mixture and the chicken broth to the IP
  • Turn the pot to manual high pressure for 12 minutes and then do a quick release.
  • Remove the chicken from the pot and shred it on a cutting board
  • Put the shredded chicken back into the IP and close the lid and let stand for further for 5 minutes for the sauce to thicken.
  • Top with pre-cooked bacon, fresh parsley, and scallions.
  • Serve hot.

Notes

NUTRITION INFO:
Fat: 35g, Cholesterol: 143mg, Sodium: 525mg, Carbohydrates: 4g, Fiber: 0g, Sugar: 1g.