When you need a dinner that feels like a warm hug but comes together in a flash, this Instant Pot Cream Cheese Chicken is your answer. Imagine tender, shredded chicken enveloped in a rich, tangy cream cheese sauce, studded with savory crumbled bacon and sharp cheddar. It’s the ultimate one-pot wonder that’s ridiculously easy to make and even easier to devour. Whether you’re following a low-carb lifestyle or just craving pure comfort, this dish delivers on all fronts.
Ingredients
• 8 oz (226g) Cream Cheese, softened
• 8 slices Bacon, cooked and crumbled
• 2 lbs (907g) Boneless, Skinless Chicken Breasts
• 1 packet (1 oz / 28g) Ranch Seasoning Mix
• 4 oz (113g) Sharp Cheddar Cheese, shredded
• 2 tbsp Arrowroot Starch
• 1 cup (240ml) Water or Chicken Broth
Instructions
1. Directions
2. Combine Sauce Base: In the inner pot of your Instant Pot, whisk together the softened cream cheese, water, and the entire packet of ranch seasoning until mostly smooth.
3. Add Chicken: Place the chicken breasts into the sauce mixture, turning them once to coat.
4. Pressure Cook: Secure the lid, set the steam release valve to “Sealing,” and cook on HIGH pressure for 25 minutes.
5. Release Pressure & Shred: Once the cooking cycle is complete, press CANCEL and perform a quick pressure release. Carefully transfer the cooked chicken to a cutting board.
6. Shred the Chicken: Using two forks, shred the chicken. It should be incredibly tender and fall apart easily.
7. Thicken the Sauce: Set the Instant Pot to the SAUTÉ function. In a small bowl, make a slurry by whisking the arrowroot starch with 2-3 tablespoons of the hot liquid from the pot, then stir the slurry back into the sauce to prevent lumps.
8. Combine and Melt: Stir the shredded chicken, crumbled bacon, and shredded cheddar cheese back into the pot. Continue to cook on SAUTÉ for 3-4 minutes, stirring constantly, until the sauce has thickened and the cheese is completely melted.
9. Serve: Serve immediately and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 620
• Total Fat: 38g
• Net Carbs: 6g
• Protein: 48g
• Fiber: 2.3g
Pro Tips
• To avoid the Instant Pot “BURN” notice, ensure the cream cheese is fully whisked into the liquid before adding the chicken. Do not let large clumps sit on the bottom of the pot.
• This dish is fantastic served over cauliflower rice, zucchini noodles, or low-carb pasta to keep it keto-friendly. It’s also great in lettuce wraps or on its own.
• For a spicy kick, add a diced jalapeño or a 4 oz can of diced green chiles to the pot along with the chicken before pressure cooking.
• For an even richer flavor, use chicken broth instead of water and add 1/4 cup of the reserved bacon grease to the sauce before cooking.
FAQ
Q: How do I prevent the Instant Pot BURN notice
A: To avoid the BURN notice, ensure the softened cream cheese is completely whisked into the water or broth before adding the chicken. Do not allow large clumps of cream cheese to sit on the bottom of the pot.
Q: What can I serve with this keto cream cheese chicken
A: This dish is excellent served over cauliflower rice, zucchini noodles, or low-carb pasta to keep it keto-friendly. It’s also delicious in lettuce wraps or simply on its own.
Q: Can I make this Instant Pot chicken spicy
A: Yes, for a spicy kick, you can add a diced jalapeño or a 4-ounce can of diced green chiles to the pot along with the chicken before you start pressure cooking.
Q: How do I thicken the sauce
A: After pressure cooking, set the Instant Pot to SAUTÉ. Make a slurry by whisking 2 tablespoons of arrowroot starch with 2-3 tablespoons of the hot liquid from the pot, then stir this mixture back into the sauce until it thickens.
