Prep Time: 8-10 min.
Cooking Time: 12 min.
Number of Servings: 4
Ingredients:
1 cup cheddar cheese
1 cup cream cheese
¾ cup sour cream
1 pound chicken breast, boneless
3 jalapenos, sliced
½ cup water
Directions:
Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.
Add the ingredients except for the cream and cheddar cheese; gently stir to mix well.
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 12 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, mix in the cream and cheddar cheese.
Take out the cooked recipe in serving plates or serving bowls and enjoy the keto recipe.
Nutritional Values (Per Serving):
Calories - 579
Fat – 48g
Saturated Fat – 7g
Trans Fat – 0g
Carbohydrates – 5g
Fiber – 0.5g
Sodium – 523mg
Protein – 23g
