#17 - Instant Pot Keto Crack Chicken

I made this recipe at the request of 2 different friends who in the same week said I should make it and blog about it. They both raved about it and said how delicious it was, etc. I have to be honest, it wasn't the worst, but it wasn't my favorite either. I'm glad I had some Broccoli Cheddar Soup to go with it. PS, I have made that soup 3 times in the last 3 weeks...that's how much we love it.

Anyways, I'll get right to it because let's be honest...nobody really reads all the writing when there's a recipe. They want the recipe; am I right?

I can't even with how bad my food pictures are!

Instant Pot Keto Crack Chicken


Ingredients
4 frozen chicken breasts
1 packs Hidden Valley Ranch Dip seasoning
2 packs of Philadelphia Cream Cheese
2.5 cups shredded cheddar cheese


Directions
1. Place frozen chicken breasts into IP
2. Place cream cheese on top of chicken
3. Sprinkle ranch packets in
4. Cook on high pressure for 15 minutes
5. Quick release
6. Remove chicken and shred
7. Mix in shredded chicken, cooked bacon (chopped or crumbled), and cheese
8. Enjoy



*If you do not have an IP, you can make this recipe on the stove...*
1. Boil the chicken (reserve 1 cup chicken broth)
2. Shred chicken
3. In a pot, use 1 cup of the chicken broth and melt into it on medium high, the cream cheese.
4. Once cream cheese is melty, add in the shredded chicken.
5. Remove from heat and mix in cheddar cheese and cooked bacon.