Instant Pot Crack Chicken
This low carb and Keto-friendly Instant Pot Crack Chicken recipe is a delicious and creamy dinner the whole family will enjoy.
Place chicken breasts in the bottom of the Instant Pot.
Cover chicken with onion powder, garlic powder, paprika, and pepper, and chicken broth.
Add cubed cream cheese.
Cover with Ranch dressing packet.
Secure lid on the pressure cooker. Cook on high for 15 minutes.
Allow to naturally release for 10 minutes. Then carefully manually release remaining pressure.
Remove chicken and shred.
Turn on sauté function and use a whisk to whisk on the cheddar cheese.
Add green onion tops and bacon bits before serving.
If using frozen chicken breasts, increase cook time to 20 minutes with a 10 minute natural release.
Consider serving on different options such as lettuce wraps, tortilla wraps, or with chips as a dip.
Calories: 549kcal | Carbohydrates: 6g | Protein: 40g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 173mg | Sodium: 828mg | Potassium: 659mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1203IU | Vitamin C: 6mg | Calcium: 331mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!