Instant Pot Keto Ranch Chicken Food

INSTANT POT® KETO RANCH CHICKEN

Steps:

• Combine chicken and cream cheese in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle with ranch seasoning and add water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken and shred using 2 forks; return chicken to pot. Select low heat according to according to manufacturer's instructions. Add Cheddar cheese and bacon. Stir to combine and heat through, 2 to 3 minutes.

INSTANT POT KETO MEDITERRANEAN CHICKEN

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken on both sides with salt and pepper. Add the oil to the pot. Add half of the chicken skin-side down and cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
• Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the olives, capers, vinegar, oregano and 1/2 cup water and stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the heat and add the rack on top of the olive mixture with the handles facing up. Nestle the chicken on the rack skin-side up.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
• Meanwhile, make the yogurt sauce. Add the yogurt, parsley, mint, lemon zest and juice and a large pinch of salt and pepper to a medium bowl and whisk to combine. Season with additional salt and pepper if needed. Set aside.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the chicken to a platter and use a slotted spoon to scoop the olive mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
• Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes.
• Spoon the sauce on top of the chicken and serve with the yogurt sauce on the side.

INSTANT POT® BACON-RANCH CHICKEN THIGHS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon once pot is hot and cook to desired crispiness, about 5 minutes. Remove bacon and drain on paper towel lined plate. Add chicken thighs to pot and season with salt and pepper. Cook in bacon grease until each side is browned, about 2 minutes per side. Remove from pot and set aside.
• Pour in chicken broth and deglaze pot, scraping up all the browned bits. Stir in cream cheese and dry ranch dressing mix; cook until cream cheese has melted, about 3 minutes. Cancel Saute mode.
• Return bacon to pot and stir to combine. Add chicken thighs and turn until they are covered with cream cheese sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and keep warm.
• Select Saute function. Add drained spinach to pot and cook until warmed. Return chicken and turn until well covered with sauce and cook for 1 minute until warmed through.