This creamy chicken recipe is wildly popular across keto websites. It’s basically a chicken salad mixed with cream cheese, bacon, ranch seasoning, and green onions. This recipe is one of those where it’s hard to put the spoon down!
Making this in the Instant Pot just makes it that much easier. You can even throw frozen chicken in there if you forget to thaw it out. An extra five minute on the timer and you’re good to go.
Yields 8 servings of Keto Instant Pot Creamy Chicken
The Preparation
- 2 slices bacon, chopped
- 32 ounces boneless, skinless chicken breast
- 16 ounces cream cheese
- 1/2 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried chives
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried dill
- salt and pepper, to taste
- 2 ounces cheddar cheese
- 2 medium green onion, sliced
The Execution
1. Turn the Instant Pot onto the sauté setting, then allow it to heat up. Add the bacon then cook it until it crisps up. Remove from the pot then set aside, then hit the cancel button on the Instant Pot.
2. Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and pepper.
3. Manually set the Instant Pot to high pressure for 15 minutes. Once it’s done cooking, perform a quick release.
4. Take the chicken out then shred with two forks before returning to the pot.
5. Stir in the cheddar cheese. Sprinkle the bacon and green onions over the top, then serve.
This makes a total of 8 servings of Keto Instant Pot Creamy Chicken. Each serving comes out to be 432 calories, 27.1g fats, 3.7g net carbs, and 41.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 slice bacon | 298 | 26.1 | 0 | 0 | 0 | 14.9 |
| 32 ounce boneless, skinless chicken breast | 1497 | 32.7 | 0 | 0 | 0 | 281.2 |
| 16 ounce cream cheese | 1551 | 154.2 | 18.6 | 0 | 18.6 | 27.9 |
| 1/2 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon apple cider vinegar | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1 tablespoon dried chives | 10 | 0.1 | 1.9 | 0.8 | 1.1 | 0.6 |
| 1 1/2 teaspoon garlic powder | 16 | 0 | 3.5 | 0.4 | 3 | 0.8 |
| 1 1/2 teaspoon onion powder | 12 | 0 | 2.8 | 0.5 | 2.3 | 0.4 |
| 1 teaspoon crushed red pepper flakes | 6 | 0.3 | 1 | 0.5 | 0.5 | 0.2 |
| 1 teaspoon dried dill | 3 | 0 | 0.6 | 0.1 | 0.4 | 0.2 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 ounce cheddar cheese | 229 | 18.9 | 1.8 | 0 | 1.8 | 13 |
| 2 medium green onion | 10 | 0.1 | 2.2 | 0.8 | 1.4 | 0.5 |
| Totals | 3637 | 232.5 | 32.6 | 3.2 | 29.4 | 339.8 |
| Per Serving (/8) | 455 | 29.1 | 4.1 | 0.4 | 3.7 | 42.5 |
Keto Instant Pot Creamy Chicken
Ingredients
- 2 slice bacon chopped
- 32 ounce boneless, skinless chicken breast
- 16 ounce cream cheese
- ½ cup water
- 2 tablespoon apple cider vinegar
- 1 tablespoon dried chives
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried dill
- salt and pepper to taste
- 2 ounce cheddar cheese
- 2 medium green onion sliced
Instructions
- Turn the Instant Pot onto the sauté setting, then allow it to heat up. Add the bacon then cook it until it crisps up. Remove from the pot then set aside, then hit the cancel button on the Instant Pot.
- Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and pepper.
- Manually set the Instant Pot to high pressure for 15 minutes. Once it’s done cooking, perform a quick release.
- Take the chicken out, then shred with two forks before returning to the pot.
- Stir in the cheddar cheese. Sprinkle the bacon and green onions over the top, then serve.
