This is one of those low carb recipes that most people find when they 1st go low carb. It is easy, tasty and come on……BACCCOOONNN!!
I use my Keto Ranch Dressing in it so go make some of that 1st and then you are set!
Gluten Free Instant Pot Chicken Bacon Ranch Casserole
Get dinner on the table quick with this Gluten Free Instant Pot Chicken Bacon Ranch Casserole that can be eaten alone or eaten with a steamed veggie.Leftovers keep well for quick lunches or meal prep to stay on track!
Equipment
- Instant Pot
- Cutting Board
- Sharp Knife
- Medium Bowl
- Wooden Spoon
Ingredients
- 2 lb chicken boneless, skinless, cubed
- 8 oz cream cheese softened to room temperature
- 1/4 cup sour cream
- 1/3 cup LCWTC keto ranch dressing
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 cup shredded cheddar
- 1/2 cup crumbled bacon pre-cooked to crispy
Instructions
- Place your trivet into your Instant Pot or electric pressure cooker and add 1 cup of chicken broth or water.
- Place chicken breasts on trivet. Sprinkle with salt and pepper.
- Cook chicken breasts on HIGH pressure for 12 minutes if thawed, 15 minutes if frozen. Do a quick release of the pressure once the cook time has ended.
- Remove chicken from Instant Pot and chop into diced chunks. Pour remaining water that has now turned into chicken broth into a jar for using with other recipes. Add diced, cooked chicken to the empty Instant Pot now.
- In a medium bowl mix together cream cheese, sour cream, ranch dressing, onion powder, garlic powder until smooth.
- Stir this mixture into the diced chicken in the Instant Pot and top with the shredded cheese and diced bacon.
- Put the lid on the Instant Pot and keep it on the warm setting for 10 minutes.
- Once the cheese has melted, serve up over steamed veggies or alone with some cauliflower rice.
- Reheat leftovers in oven at 350F for 10 minutes……if you have any leftovers 🙂
Notes
OVEN INSTRUCTIONS:
Preheat oven to 375F. Grease a 2 qt casserole dish and set aside. In a medium bowl mix together cream cheese, sour cream, ranch dressing, onion powder, garlic powder until smooth. Spread cubed, raw chicken breast evenly in the bottom of the casserole dish. Spread cream cheese mixture in an even layer over chicken. Top with shredded cheese and bake for 35 minutes. Remove from oven and sprinkle with crumbled bacon and bake for additional 5 minutes. Let it sit 8-10 minutes before serving. If your chicken gave off extra moisture, gently drain it off before serving. ………………………………..| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 256 |
| % Daily Value* | |
| Total Fat 20.1g | 26% |
| Saturated Fat 11.5g | 58% |
| Cholesterol 80mg | 27% |
| Sodium 609mg | 26% |
| Total Carbohydrate 1.6g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.1g | |
| Protein 17.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 75mg | 6% |
| Iron 1mg | 4% |
| Potassium 59mg | 1% |
Nutrition
Calories: 256kcal
Tried this recipe?Let us know how it was!
One response to “Low Carb Chicken Bacon Ranch Casserole”
I love having an instant pot option for this “crack chicken” recipe!