Have you jumped on the Instant Pot craze? I love mine and have used it to make so many delicious recipes – including this one! I’ll definitely be using it more now that my daughter’s lacrosse season has started. This recipe was a keeper and everyone loved it! I ate it without noodles to keep it low carb and had a green salad on the side.
6-8 pieces of bacon, chopped
1 cup chicken stock
1 pkt ranch seasoning
2 lbs boneless, skinless chicken thighs
8 oz light cream cheese, softened at room temperature and cut into cubes
1/2 cup Monterrey jack cheese, shredded
4-5 green onions, chopped
Turn your Instant Pot on Saute mode and cook the chopped bacon for 5 to 7 minutes or until crispy. Remove the cooked bacon and transfer to a paper towel lined plate. Drain the grease from the pan. Place the bacon back into the pot and add in the chicken stock, ranch seasoning and chicken thighs. Seal the Instant Pot and press Manual. Set the timer for 12 minutes.
Allow the Instant Pot to naturally release for 5 minutes and then release any remaining steam. Remove the chicken and shred with a fork. Turn the Instant Pot to saute and add in the cream cheese, stir until it is melted. Add in the shredded chicken and stir. Serve over egg noodles or rice. Top with shredded cheese and green onions. Enjoy!