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–+ servings

Gluten Free Instant Pot Chicken Bacon Ranch Casserole

www.melissaraecarr.com
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!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings
Calories 256 kcal

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.
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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
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