Instant Pot Cream Cheese Chicken
This creamy, ranch-flavored chicken is a cozy crowd-pleaser that comes together fast in the Instant Pot. Perfect over rice, in tortillas, or on toasted buns.
Equipment
- Instant Pot
Ingredients
- 2 lb Boneless Skinless Chicken Breasts
- 8 oz Cream Cheese, softened
- 1 oz Ranch Seasoning Mix
- 1/2 cup Chicken Broth
- 6 slices Bacon, cooked and crumbled
- 1 cup Shredded Cheddar Cheese
- 2 tablespoons Butter
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 2 tablespoons Fresh Chives, chopped
Instructions
- Season the chicken breasts with garlic powder and black pepper on both sides.
- Set the Instant Pot to saute mode and melt the butter. Sear the chicken breasts for about 2 minutes per side until lightly golden, then remove and set aside.
- Pour the chicken broth into the pot and scrape up any browned bits from the bottom. Place the chicken back in and sprinkle the ranch seasoning mix evenly over the top. Place the softened cream cheese on top of the chicken.
- Lock the lid, set the valve to sealing, and cook on high pressure for 12 minutes. Once done, allow a natural pressure release for 5 minutes, then quick release the remaining pressure.
- Remove the chicken and shred it using two forks. Stir the sauce in the pot until the cream cheese is fully melted and smooth.
- Return the shredded chicken to the pot and toss it in the creamy sauce. Stir in the shredded cheddar cheese until melted and combined.
- Serve topped with crumbled bacon and chopped fresh chives. This is incredible over rice, in tortillas, or on toasted buns.
Nutrition
Serving: 1servingCalories: 454kcalCarbohydrates: 3gProtein: 42gFat: 30g
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