Makes 8 servings
Instant Pot (or other pressure cooker)
2 slices bacon chopped
2 lbs boneless skinless chicken breasts
16 oz cream cheese
1/2 cup water
2 tablespoons apple cider vinegar
1 tablespoon dried chives
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar (2 oz)
1 scallion green and white parts, thinly sliced
Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the chopped bacon and cook until crispy. Transfer to a plate and set aside. Press “Cancel” to stop sautéing. (See Note.)
Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 15 minutes and then do a quick release.
Use tongs to transfer the chicken to a large plate, shred it with 2 forks, and return it back to the pot.
Stir in the cheddar cheese.
Top with the crispy bacon and scallion, and serve.
We've tested this recipe upwards of 10 times and have never had the burn warning come on; however, several readers have had the warning come on, so we want to give a tip. In step 1 of the Instructions above, after removing the bacon from the pot, we recommend adding a splash of water, and use a wooden spoon to scrape up any brown bits that have formed on the bottom to deglaze the pan. After that, continue on with step 1 and press "Cancel" to stop sauteing.
Serving size: about 1 cup
Net carbs: 3 g
Fat: 14 g
Protein: 30 g
Recipe courtesy of The Keto Queens