Cheddar Bacon Chicken

Cheddar Bacon Chicken

Prep Time: 8-10 min.

Cooking Time: 25 min.

Number of Servings: 7-8


2 pounds chicken breasts

1 packet ranch seasoning

8 ounces cream cheese

8 bacon slices, cooked and crumbled

4 ounces cheddar cheese, shredded

2 tablespoons arrowroot

1 cup water


In a bowl mix the arrowroot with 1 tablespoon water.

Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.

Add the cream cheese, water, and seasoning; gently stir to mix well. Add the chicken.

Close top lid to create a locked chamber; make sure that safety valve is in locking position.

Find and press “MANUAL” cooking function; timer to 25 minutes with default “HIGH” pressure mode.

Allow the pressure to build to cook the ingredients.

After cooking time is over, press “CANCEL” setting. Find and press “QPR” cooking function. This setting is for quick release of inside pressure.

Slowly open the lid, take out the cooked meat and shred it.

Add the shredded meat back in the potting mix and stir to mix well.

Mix in the arrowroot mix, bacon, and cheddar.

Cook on sauté mode to thicken the mix for 3-4 minutes. Take out the cooked recipe in serving plates or serving bowls and enjoy the keto recipe.

Nutritional Values (Per Serving):

Calories - 346

Fat – 21g

Saturated Fat – 6g

Trans Fat – 0g

Carbohydrates – 4g

Fiber – 0.3g

Sodium – 527mg

Protein – 14g

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