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Instant Pot Low Carb Crack Chicken

There are recipes that your family likes and then there are recipes that your family LOVES. Every time my hubby sees this on the menu he gets excited. Most of the time I make this in my instant pot. The first time I made this was almost a year ago. My daughter was pregnant with my first grand baby. I had planned to do a 30 day instant pot challenge for the month of July. It’s hot and I really wanted to utilize this handy kitchen gadget. Well, my grandson came a month early. I still managed to follow my plan while spending a lot of time at the hospital. Insert the cuteness below.

I have tweaked the recipe a little until I have my favorite version below. This is a trim healthy mama s recipe. When people say that thm food is boring, what are they eating?

I add frozen riced cauliflower to the instant pot and my family still loves it. The first few variations I made mashed potatoes for the kids and mashed cauliflower for me and my hubby. By adding the riced cauliflower it thickens it up and no one knows they are eating cauliflower. If you don’t have an instant pot, you can use your crockpot. I would still add the cream cheese and cheese near the end of the cooking time. I would cook for 5 hours, take out the breasts and shred them. Add the cream cheese and stir here and there until melted and add the shredded cheese.

Low Carb Crack Chicken

Equipment

  • Pressure Cooker

Ingredients

  • 2 Lb Boneless Chicken Breasts
  • 1 C Chicken Broth
  • 12 oz Package Cauliflower Rice
  • 1 t Salt
  • 1/2 t Black Pepper
  • 1 t Onion Powder
  • 1 t Garlic Powder
  • 2 t Minced Garlic
  • 2.5 oz Real Bacon Pieces
  • 8 oz Package Cream Cheese Can use 1/3 less fat
  • Dried parsley to sprinkle on top
  • 1 1/2 C Shredded Cheddar

Instructions

  • Pour chicken broth into the IP. Add the cauliflower rice and chicken breast. Sprinkle in all of the seasonings. You can add the bacon pieces now or after it cooks. I often add them now.
  • Place lid on top and make sure the vent is in the closed position. Cook on manual high for 15 minutes. Allow for a natural release for about 4 minutes.
  • Carefully move the vent to release the pressure. When the pressure is released, take the lid off.
  • Remove chicken to shred.
  • Shred chicken and add back to pot.
  • Add cream cheese to the pot and allow to melt.
  • Add shredded cheese.
  • Stir to combine.
  • Serve hot. Sprinkle with parsley if desired.

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