Instant Pot Keto Spinach Artichoke Chicken Bowl

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Turn the Instant Pot on to the sauté option.

Add 1/4 cup MCT oil to the pot.

While the oil heats, season 2 pounds of chicken thighs with salt and pepper.

Transfer the seasoned chicken thighs into the Instant Pot once the oil is hot.

Pour 1 cup of water over the chicken in the pot.

Put the Instant Pot lid on and set the dial to closed.

Cancel the sauté mode, then select pressure cook on high for 8 minutes.

Once cooking is complete, carefully turn the pressure vent to release the pressure.

Remove the chicken thighs from the pot and shred them.

Discard the cooking water or reserve it as chicken broth.

Add the shredded chicken back to the pot along with 5 ounces of chopped fresh spinach, 1 cup of chopped artichokes, 1/2 cup of cream cheese, 1/2 cup of parmesan cheese, 1 cup of shredded pepper jack cheese, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of black pepper.

Cancel the pressure cook mode and set the Instant Pot to keep warm for 10 minutes.

After 10 minutes, stir the mixture in the pot.

Turn the Instant Pot to slow cook and cook for about 20 more minutes, stirring halfway through.

Once done, remove the lid and check that the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens