Ultra creamy with a subtle smokiness from that luscious bacon, this quick and simple Instant Pot chicken with bacon is a meal the whole family will love! Using chicken tenderloins is key to a quick and tender shreddable Instant Pot chicken!
My Instant Pot quickly became a staple on my everyday life as a busy mom. Creating new recipes to utilize this beloved tool is always on my radar!
Over Christmas this year, as I was cooking my tamales….my original Instant Pot died on my…the control panel was shot. I knew there was no fixing it…a houseful of newish appliances that have a control panels go bad….a little TOO familiar of a story for me! They really DON’T make things like they used to..am I right?! It makes me sound so old lady saying things like that…but I own it!
Anyways, I digress. Bacon chicken. Quick and easy family dinner. Back on track here.
While we already have many recipes we love using chicken and my instant pot (like this chicken tinga for tacos, or this Asian flavored chicken adobo perfect for a Chinese chicken salad)…I can’t help but continuing to tinker.
Serving Suggestions For Instant Pot Chicken With Bacon:
While I eat mostly low carb and keto…my oober picky kids won’t eat half of what I serve that way. I have become a master at adapting main meals to make everyone happy! Here are some different options to consider for serving alongside this low carb bacon chicken:
- Simple sautéed broccoli or any cooked greens
- Atop some favorite gluten free, paleo, or low carb shiritaki noodles. The cauliflower gnocchi from Trader Joe’s is another good option.
- Atop some cauliflower rice
- With some preferred rice
Whole30 & Dairy Free Bacon Chicken Breasts?
For a dairy free, Whole3o friendly bacon chicken, I recommend using a creamy cashew or almond milk. This is NOT the same as the milk you buy in a carton.
In a blender, whir 1 cup hot water with 1/4 cup raw cashews., then use as directed!
A can of full fat coconut milk would also work…but not in my family! Kids wont touch anything made with coconut flavor, annoying!
Can I Use Chicken Breasts Or Thighs To Make This Recipe?
Yes! The reason for using tenderloins…you can get the tender, pull apart chicken in a fraction of the time as chicken breasts (as they are so much bigger).
- So if you choose to use whole chicken breasts, increase your cooking time to 22 minutes. Any less, and you risk the meat being tough. If you are OK with it being cooked, but not shreddable, then cut the breast meat into bite sized pieces and set timer for 5 minutes. Hit cancel, natural release for 5 minutes either method.
- If you are using chicken thighs, set timer for 8 minutes, natural release for 5, then proceed!
Additional Paleo Instant Pot Recipes?
- Country Cube Steaks
- Creamy Italian Chicken
- Salsa Verde Chicken @ All the Nourishing Things
- Chinese Beef Short Ribs @ Eat Beautiful
If you make this, please let know what you think in the comments below!!!
Instant Pot Chicken w/ Bacon
- 2 slices bacon diced, may use up to 4 if you wish
- 1 cup onion chopped
- 1 1/2 pounds chicken tenderloins or boneless chicken thighs OR chicken breast cut into small bite size pieces (see cooking notes above in post)
- 1/2 cup bone broth or any chicken broth
- 1 teaspoon garlic powder or 3 cloves minced garlic
- 1 teaspoon sea salt
- 1/4 teaspoon thyme
- 1/2 cup cream OR evaporated milk, OR thick cashew milk (2T blended with 1/2 cup water)
- 1 tablespoon tapioca flour optional, only for thickening if desired or using a lower fat milk
- pecorino romano or Parmesan garnish, optional
Press 'saute' on you Instant Pot and throw in the chopped bacon. Cook, stirring occasionally until almost crisp, then throw in the chopped onion, cooking for a couple minutes more. (if there is not enough fat rendered from the bacon to saute the onions, you may add a tablespoon of avocado oil)
Hit 'cancel' on your IP. Add in the chicken tenderloins, the broth, garlic, salt, and thyme. Stir gently to mix.
Lock on the lid. Press 'manual' and set time for 8 minutes.
When the IP beeps, hit 'cancel.' Let the chicken natural release for at least 10 minutes.
Remove the lid (should be depressurized after NR, open valve to be sure). Hit 'saute' again. Stir in the milk or cream, and starch if you are using. Using a whisk, stir the mixture, shredding the chicken as you go. Cook just a couple minutes to thicken to desired consistency.
nutrition facts are using cream. Fat reduces to 7 grams per serving with evaporated milk. Dairy free version is discussed in the post above.