Instant Pot Crack Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 slices thick cut bacon, (diced)

2 tablespoons avocado oil or olive oil

1 pound boneless skinless chicken breasts

½ teaspoon sweet or smoked paprika

½ teaspoon garlic powder

salt and fresh ground black pepper, (to taste)

8 ounces cream cheese, (room temperature)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried dill weed

½ teaspoon dried chives

salt and fresh ground black pepper, (to taste)

1 cup chicken broth

chopped fresh parsley

sliced green scallions

Directions

Press the "Sauté" button on the Instant Pot and wait for it to heat up.

Add the diced bacon and cook for a minute or two or to a desired crispness. Remove from the Instant Pot and set it aside.

Heat the oil in the Instant Pot.

Season the chicken breasts with paprika, garlic powder, salt, and pepper.

Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.

In the meantime, place the cream cheese in a mixing bowl and season it with garlic powder, onion powder, dried dill weed, dried chives, salt, and pepper; mix to combine. OR season the cream cheese with 1 tablespoon of store-bought Ranch Seasoning Mix.

On the Instant Pot, press "Cancel" to stop sautéing.

Add the cream cheese mixture to the Instant Pot.

Pour in the chicken broth.

Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.

Remove the chicken, and transfer it to a cutting board to shred it with two forks or meat shredder claws.

Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.

Top with previously prepared bacon, fresh parsley, and scallions.

Serve.

Nutrition

• Calories: 471 kcal
• Total Fat: 35 g
• Saturated Fat: 14 g
• Cholesterol: 143 mg
• Sodium: 525 mg
• Total Carbohydrate: 4 g
• Total Sugars: 1 g
• Protein: 32 g