Instant Pot Keto Chicken is the perfect balance of rich, creamy, and satisfying—all in just 30 minutes.
The chicken turns out incredibly tender, simmering in a luscious, herby cream sauce with crispy bacon and melty cheddar. It’s the kind of dish that feels indulgent but stays low-carb and easy to make.
This recipe came together on one of those “use what you have” nights, and honestly, that’s where some of the best meals start.
The Instant Pot does all the hard work, locking in flavor while you sit back. The result? A meal that tastes like it took hours but is effortless.
What I love most is how versatile it is—serve it over cauliflower rice, in lettuce wraps, or just as is.
You can even tweak it with a little smoked paprika or fresh spinach. However you make it, it’s a winner!
What Makes This Recipe Special?
- Effortless and Quick – The Instant Pot takes care of everything, so you get tender, flavorful chicken with minimal effort.
- Rich Yet Keto-Friendly – A creamy, garlicky sauce without the carbs, making it ideal for keto and low-carb lifestyles.
- Perfect for Meal Prep – Stays juicy and flavorful, even when reheated, making it great for batch cooking.
- Customizable – Swap the cream for coconut milk, add mushrooms, or spice it up with red pepper flakes.
- Great for Weight Loss – High in protein and healthy fats, this dish keeps you full longer without the carb crash.
Instant Pot Keto Chicken Recipe
Equipment
- Instant pot
- Tongs
- Cutting Board
- Measuring spoons
- Mixing spoon
Ingredients
- 8 ounces bacon diced
- 1 cup chicken broth
- 2 pounds boneless skinless chicken
- 8 ounce cream cheese cubed
- 1 teaspoon dried or 1 tablespoon fresh parsley
- 1 teaspoon dried or 1 tablespoon fresh dill
- 1 teaspoon dried or 1 teaspoon fresh chives
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 2 cups grated cheddar cheese
Instructions
- Set your Instant Pot to sauté on high and cook the bacon until crispy. Remove and set aside.
- Pour the chicken broth into the pot, then add the chicken.
- Place the cream cheese on top of the chicken and sprinkle with parsley, dill, chives, onion powder, garlic powder, salt, and pepper.
- Secure the lid, set the Instant Pot to high pressure, and cook for 12 minutes.
- Perform a quick release, then remove the chicken and shred it with forks.
- Stir the cream sauce in the pot and add the cheese. Cover and let it sit until melted. Stir again.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 462kcal |
| Carbohydrates | 2.64g |
| Protein | 36.61g |
| Fat | 33.34g |
| Sodium | 984.32mg |
| Sugar: | 1.09g |
Variations That Will Help You Customize Your Dish!
- Spicy Kick – Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce for a little heat. You can also mix in chopped jalapeños for extra spice.
- Buffalo Style – Stir in ¼ cup buffalo sauce before serving and top with crumbled blue cheese for a tangy twist.
- Ranch Flavor – Replace the dried herbs with 1 tablespoon ranch seasoning for a creamy, ranch-inspired taste.
- Italian Herb Chicken – Swap the seasonings for 1 teaspoon Italian seasoning and add ½ cup grated Parmesan for a rich, cheesy finish.
- Mushroom & Spinach – Sauté 1 cup sliced mushrooms before adding the chicken, and stir in 1 cup fresh spinach at the end for extra nutrients.
- Bacon & Gouda – Swap cheddar for smoked gouda and add an extra sprinkle of crispy bacon for a smoky, savory variation.
- Dairy-Free Option – Use coconut cream instead of cream cheese and replace cheddar with nutritional yeast for a cheesy flavor without dairy.
