Try this Instant Pot Keto Crack Chicken Recipe.
- 1/2 cup cheddar cheese
- 2 lbs chicken breasts or chicken tenders (boneless and s
- 12 oz cream cheese (block and a half)
- 2 1 oz packets of dry ranch seasoning mix or 4 tbs (or ma
- 8 oz bacon crumbles
- 1 cup bone broth or water
- note: if you are doing strict keto you will want t if you want a thicker cream sauce as the base of this recipe, you can always add a keto approved thickener such as xantham gum powder too. add a very small amount. i would start off with 1/8 of a teaspoon and maybe go up to a 1/4 teaspoon.
- Carbohydrate 0.844800000714152 g
- Cholesterol 69.3000000585828 mg
- Fat 21.8724000184898 g
- Fiber 0 g
- Protein 16.4340000138925 g
- Saturated Fat 13.9207200117679 g
- Serving Size 1 1 recipe (1540g)
- Sodium 409.860000346475 mg
- Sugar 0.844800000714152 g
- Trans Fat 1.13190000095686 g
- Calories 266 calories
Step-by-step
- Place 1 cup of liquid (bone broth or water) in the bottom of the pressure cooker.
- Prep the cream cheese by cutting the blocks into large cubes.
- Add the chicken to the pressure cooker.
- Add the cream cheese and seasonings on top of the chicken.
- Set the pressure cooker to high for 10 minutes for chicken tenders or 12 minutes for full chicken breasts.
- Once the time is up,do a quick release.
- Carefully remove the chicken and shred it using two forks.
- Place the shredded chicken back in the liquid juices that are reserved in the pressure cooker.
- Add the cheddar cheese and bacon crumbles to the shredded chicken and mix the ingredients together.
- Place the lid back on the pressure cooker (but don't turn it on, it will be hot enough to melt the cheese and warm the bacon) for about 5 minutes. Letting the ingredients sit for a few minutes will allow the sauce to thicken.
- Serve warm and enjoy!
Should the dairy go under the meat or on top? Placing the cream cheese blocks directly above the chicken prevents scorching on the base of the insert, as thick dairy items drop temperature sensors into a burn warning if they touch the bottom heating element. Pouring one cup of bone broth or water first creates the necessary steam shield. Cooking boneless breasts requires exactly twelve minutes at high pressure, followed by an immediate manual quick release to stop the protein fibers from tightening further. Shredding the meat while warm ensures the interior fibers absorb the surrounding liquids efficiently before the fats re-solidify. Cubing the cream cheese into uniform blocks rather than dropping large slabs in whole promotes even melting once the pressure cycle concludes. Stirring in cheddar cheese and bacon crumbles off the heat source prevents the cheese proteins from breaking and releasing oil. Letting the covered pot rest for five minutes utilizes residual thermal energy to melt the dairy without scorching. Storing leftovers in an airtight glass container within the refrigerator maintains quality for up to four days, though reheating requires low power levels to prevent the separated fats from pooling.
