Ingredients

The following ingredients have 4 Servings
  • 4 slices thick cut bacon, (diced)
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper, (to taste)
  • 8 ounces cream cheese, (room temperature)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • salt and fresh ground pepper, to taste
  • 1 cup low sodium chicken broth
  • chopped fresh parsley
  • sliced green scallions

Instruction

  • Press the "Sauté" button on the Instant Pot and wait for it to heat up.
  • Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
  • Heat olive oil in the Instant Pot.
  • Season chicken with paprika, garlic powder, salt, and pepper.
  • Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
  • In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
  • On the Instant Pot press "Cancel" to stop sautéing.
  • Add cream cheese mixture to the Instant Pot.
  • Pour in the chicken broth.
  • Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
  • Remove lid and transfer chicken to a cutting board to shred it.
  • Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.
  • Top with previously prepared bacon, fresh parsley, and scallions.
  • Serve.