Try out - looks pretty good
1. Place 1 cup of liquid (bone broth or water) in the bottom of the pressure cooker.
2. Prep the cream cheese by cutting the blocks into large cubes.
3. Add the chicken to the pressure cooker.
4. Add the cream cheese and seasonings on top of the chicken.
5. Set the pressure cooker to high for 10 minutes for chicken tenders or 12 minutes for the full chicken breasts.
6. Once the time is up, do a quick release.
7. Carefully remove the chicken and shred it using two forks
8. Place the shredded chicken back in the liquid juices that are reserved in the pressure cooker.
9. Add the cheddar cheese and bacon crumbles to the shredded chicken and mix the ingredients together.
10. Place the lid back on the pressure cooker (but don't turn it on, it will be hot enough to melt the cheese and warm the bacon) for about 5 minutes. Letting the ingredients sit for a few minutes will allow the sauce to thicken.
11. Serve warm and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 457 | ||
Calories from Fat: 238 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 162.5mg | 50 % | |
Sodium 245.3mg | 8 % | |
Potassium 515.1mg | 14 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 51.4g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 457
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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