Instant Pot Creamy Chicken with Bacon Cheese {Keto Friendly}
Servings: 8
Ingredients
- 4-6 boneless skinless chicken breasts (depending on how many people you are serving)
- 2 tablespoons butter
- ½ tsp poultry seasoning
- ½ tsp rosemary
- 1/8 tsp thyme
- 1 tsp garlic
- ¾ cup chicken broth
- 6 pieces of bacon
- ⅔ cup heavy whipping cream
- 2 oz cream cheese
- 3/4 tsp Xanthan Gum
- 1 cup cheese
- 3 pieces of bacon crumbled
- salt/pepper to taste
Instructions
- Find the Crock Pot version of this recipe HERE.
- Turn electric pressure cooker to saute and cook 6 pieces of bacon until crispy.
- Remove 1/2 of the bacon.
- Add chicken and next 6 ingredients to Instant Pot.
- Lock lid and set to manual high pressure for 11 minutes.
- Once the cycle is complete, allow a Natural Pressure Release for 6 minutes then quick release. I place a towel over the valve to release the steam when I release the pressure.
- Carefully open Instant Pot after the pin drops.
- Using 2 forks, shred chicken.
- Turn Instant Pot to Saute and add heavy whipping cream and cream cheese.
- Stir well to combine.
- Sprinkle 3/4 tsp Xanthan Gum on top and allow to simmer for a few minutes until the sauce begins to thicken.
- Turn Instant Pot off.
- Sprinkle cheese and bacon on top and allow a few minutes for the cheese to melt.
- Enjoy!