Prep Time : 10 minutes
Cook Time : 20 minutes 
Yield : 6 servings 

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Ingredients:

2 lbs chicken breasts (boneless and skinless)

12 oz of cream cheese (a block and a half)

1 1/2 cups shredded Cheddar Cheese

1 1/2 cup bone broth or water

2 cups baby Spinach

One 1-oz packet of Dry Ranch Seasoning mix (or make your own to avoid extra carbs - see note)

8 oz bacon crumbles

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Directions:

Instant Pot/Ninja Foodie/Pressure Cooker:

Add 1 1/2 cup of liquid (bone broth or water) to the bottom of your Instant Pot/Ninja Foodie/Pressure Cooker.

Add the chicken.

Cut the cream cheese into blocks and add to the top of the chicken breasts

Add cheddar cheese and ranch seasoning.

Set the pressure cooker to high for 20 minutes.

When the time is over, do a quick release.

Carefully remove the chicken from the Instant Pot and shred into a plate, using two forks.

Add the shredded chicken back in the Instant Pot.

Stir in the spinach and add the bacon crumbles.

Stir and reheat until the spinach is wilted and the sauce is smooth.

Let sit for a few minutes to allow the sauce to thicken.

Serve warm.

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Nutrition:

According to my FitnessPal:  Calories: 1,081, Carbs: 7g, Fat: 64g, Protein 107g, Sodium: 3,185g, Fiber: 4

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My notes:  

I do not add extra salt to this recipe as it is salty enough with the ranch seasoning and bacon.  This recipe is calorie heavy but so delicious.  We make double batches and freeze half of it to use later.

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Recipe found on: eatingwell101.com