Keto Instant Pot Cream Cheese Chicken
Servings: 6
Calories: 770kcal
Equipment
- Instant Pot / Pressure Cooker
Ingredients
- 2 slices bacon chopped
- 4 lbs boneless skinless chicken breasts
- 16 oz cream cheese
- .5 cup water
- 2 tbsp apple cider vinegar
- 1 tbsp dried chives
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp crushed red pepper flakes
- 1 tsp dried dill
- .5 tsp salt
- .25 tsp black pepper
- 1.5 cup cheddar cheese shredded
- 1 scallion green and white parts, thinly sliced
- 18 oz shirataki noodles
Instructions
- Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the chopped bacon and cook until crispy. Transfer to a plate and set aside. Press “Cancel” to stop sautéing.
- Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 25 minutes and then do a quick release.
- Use tongs to transfer the chicken to a large plate, shred it with 2 forks, and return it back to the pot.
- Stir in the cheddar cheese and shirataki noodles, and mix until the cheese is gooey.
- Top with the crispy bacon and scallion, and serve.
Notes
Using Frozen Chicken to Make Crack Chicken in an Instant Pot
Add 5 minutes on to the cooking time (for a total of 30 minutes on Manual High Pressure).
Nutrition
Calories: 770kcal | Carbohydrates: 7g | Protein: 78g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 311mg | Sodium: 1014mg | Potassium: 1281mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1442IU | Vitamin C: 4mg | Calcium: 298mg | Iron: 2mg | Net Carbs: 6g