Print Recipe

Instant Pot Creamy Chicken with Bacon Cheese {Keto Friendly}

Servings: 8
Author: Kasey Trenum

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
  • 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!