Sometimes you just need a quick “one-pot keto dish.”

If you don’t have an Instant Pot yet, you’re definitely going to want to make your life simpler and order one from Amazon — it’s a Godsend when I want to make my Crack Chicken or prepare shredded chicken for multiple recipes.

I’ll be honest with this recipe:  I’m not a huge fan of sun-dried tomatoes, but I’m loving the flavor combination.  Every now and then it’s time to try something new.

Table of Contents

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Ingredients

• 1.5 lbs Boneless Chicken Thighs
• 1 tablespoon Olive Oil
• Your Choice of Spices
  2 teaspoon Italian Seasoning
  Salt and Pepper
• 1.5 teaspoons Chopped Garlic
• 1 cup Chicken Stock
• 1 cup Unsweetened Almond Milk
• 2 tablespoons Heavy Whipping Cream
• 1/4 cup Sun-dried Tomatoes
• 1/4 cup Parmesan Cheese
• 4 oz Philadelphia Cream Cheese
• 2.5 cups Fresh Spinach
• 1-2 teaspoons Xantham Gum

Directions

1. Drizzle olive oil in bottom of instant pot; prepare and turn on sauté setting.
2. Season chicken thighs (salt, pepper, your choice) then sauté on each side for 3 minutes with chopped garlic.
3. Add chicken stock, almond milk, italian seasonings.
4. Close instant pot and seal; cook for 15 minutes.
5. Quick release steam when finished cooking.
6. Remove chicken, add sun-dried tomatoes, cream cheese, heavy whipping cream, parmesan, and spinach; turn on sauté function until cheese melted and spinach wilted, about 4 minutes.
7. Add xantham gum to thicken sauce.
8. Add chicken, or pour sauce over chicken in another dish.

Nutrition Facts

• Total Servings:  3
• Serving Size:  1
• Total Carbs:  4.3g
• Net Carbs:  3.7g
• Fat:  43.4g
• Protein:  73.2g

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Additional Recipes

• Breakfast
• Lunch
• Dinner
• Side Dishes
• Dessert
• Snacks