Ingredients
- 4 slices thick cut bacon, diced
FOR THE CHICKEN BREASTS
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- salt and fresh ground pepper, to taste
FOR THE CREAM CHEESE + RANCH SEASONING MIX
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried chives
- salt and fresh ground pepper, to taste
- 1 cup low sodium chicken broth
Instructions
- 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 aside.
- Heat olive oil in the Instant Pot.
- Season chicken 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 cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
- On the Instant Pot press “Cancel” to stop sautéing.
- Add cream cheese mixture to the Instant Pot
- Pour in the chicken broth and add bacon
- Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
- Remove lid, cut up chicken into bits, and sauté if the cream cheese is lumpy for few minutes.
SLOW COOKER version: chicken, cream cheese, and ranch seasoning to a slow cooker; cook on low for 5 to 6 hours or on high for 3 to 4 hours. OR, until chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.
FREEZE: store for up to 3 months. When ready to serve, remove from freezer the night before and let thaw in the fridge overnight. Reheat and serve.