Keto In The City

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KETO INSTANT POT RECIPE: Creamy Bacon Ranch Chicken

Jen Fisch

In my early twenties, I loved to use dry ranch dressing mix on pretty much everything—it was budget friendly, low maintenance, and full of flavor. The truth is, I still love it! I’ve used it in this recipe to achieve that familiar ranch dressing flavor with minimal fuss. To change things up, you can swap in kale (you’ll want to use about 4 cups) for the zucchini—the cook time remains the same, and stir in 1 teaspoon white wine vinegar after the cheddar has melted.

Serves: 4

Active prep time: 10 minutes

Cook time: 8 minutes

  • 1∕₂ cup heavy cream

  • 2 boneless, skinless chicken breasts (1 1∕₄ to 1 1∕₂ pounds total)

  • 2 tablespoons dry ranch dressing mix, divided

  • 3 slices uncured bacon, chopped

  • 1 cup chicken broth

  • 8 ounces cream cheese, cubed

  • 3 cups chopped zucchini

  • 1 1∕₂ cups shredded mild cheddar cheese

  1. In a resealable plastic bag, combine the heavy cream, chicken, and 11∕₂ tablespoons of the ranch dressing mix. Marinate in the refrigerator for 30 minutes.

  2. Select SAUTÉ on the Instant Pot. Add the bacon and cook until crisp, 4 to 6 minutes. Transfer the bacon crumbles to paper towels to drain.

  3. Remove the chicken from the marinade and place in the pot (dis-card the marinade). Cook the chicken for 2 minutes on each side or until lightly browned. Select CANCEL. Add the broth, cream cheese, and remaining 1∕₂ tablespoon ranch dressing mix to the pot.

  4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 8 minutes. At the end of the cooking time, quick-release the pressure. Transfer just the chicken breasts to a plate and cover to keep warm.

  5. Whisk the sauce in the pot. Select SAUTÉ, add the zucchini, and simmer until the sauce is slightly reduced and the zucchini is tender, 5 to 7 minutes. Stir in the cheddar and heat until melted and the sauce is creamy. Select CANCEL.

  6. Slice the chicken breast into strips and ladle the zucchini and sauce over chicken breasts. Top with the bacon crumbles.

Per serving: Calories: 730 • Total Fat: 54 g • Protein: 51 g • Total Carbs: 9 g • Fiber: 1 g •

Erythritol: 0 g • Net Carbs: 8 g

This recipe is featured in my cookbook Keto In An Instant

If you love easy chicken dinners as much as me check out these other recipes!

Click the photo for the recipe.