Introduction

Easy Instant Pot Crack Chicken is a creamy, cheesy, and flavorful dish that’s perfect for a quick family dinner. With tender shredded chicken, crispy bacon, and a zesty Ranch seasoning, this recipe is sure to become a favorite.

Easy Instant Pot Crack Chicken Recipe - Recipe Image

Ingredients

10 slices bacon (cooked)
2.5 lbs chicken breast (boneless and skinless)
1 8 oz cream cheese package (cubed)
1 oz Ranch dressing dry seasoning mix (adjust to taste)
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon onion powder
3/4 cup chicken broth (or water)
8 oz cheddar cheese (shredded)
6 hamburger buns
Chopped green onions (for garnish)

Instructions

Step 1: Preheat your oven to 400°F. Line a baking sheet with aluminum foil and arrange a rack in the lower third of the oven.
Step 2: Lay the bacon slices in a single layer on the baking sheet and bake for 15 to 20 minutes, or until deep golden-brown and crispy. Begin checking around 12 minutes. Remove from oven and set aside.
Step 3: Add the chicken breasts and cubed cream cheese to the Instant Pot.
Step 4: Sprinkle the Ranch dressing mix, minced garlic, onion powder, and paprika over the chicken. Pour in the chicken broth.
Step 5: Secure the Instant Pot lid and cook on high pressure for 10 minutes. Allow a natural pressure release for 10 minutes before releasing any remaining pressure and opening the lid.
Step 6: Remove the chicken from the pot and shred it using two forks on a cutting board or in a large bowl.
Step 7: Switch the Instant Pot to Sauté mode and whisk the cream cheese mixture left inside until smooth and well combined.
Step 8: Add the shredded cheddar cheese to the pot and stir until melted into a creamy sauce.
Step 9: Turn off the Instant Pot and return the shredded chicken to the pot. Stir thoroughly to coat the chicken in the cheese sauce.
Step 10: Chop the cooked bacon into pieces and stir into the chicken mixture if desired. Serve the crack chicken on hamburger buns and garnish with extra bacon, cheddar cheese, and green onions.

Tips & Variations

Use precooked bacon for a quicker version or cook fresh bacon for added crispiness.
Try substituting the chicken broth with water to reduce sodium content.
Add a pinch of cayenne pepper for a spicy kick.
Serve over rice or in lettuce wraps for a low-carb option.
Leftover crack chicken makes a great filling for quesadillas or baked potatoes.

Storage

Store leftover crack chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally to maintain creaminess. This dish does not freeze well due to the cheese sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just increase the pressure cooking time to 15 minutes and allow for the natural release as usual.

Is there a dairy-free alternative for the cream cheese and cheddar?

For a dairy-free version, substitute cream cheese and cheddar with plant-based alternatives. Be sure to choose options that melt well for a similar creamy texture.

Easy Instant Pot Crack Chicken Recipe

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★★★★★

4.9 from 76 reviews

This Easy Instant Pot Crack Chicken recipe is a flavorful and cheesy chicken dish cooked under pressure for tenderness and combined with crispy bacon, cheddar cheese, and a ranch seasoning blend. Perfect for a quick and delicious meal served on hamburger buns with fresh green onions.

Author: Kai
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Instant Pot
Cuisine: American

Ingredients

Scale

Meat and Dairy

10 slices bacon (cooked)
2.5 lbs chicken breast (boneless and skinless)
1 (8 oz) cream cheese package (cubed)
8 oz cheddar cheese (shredded)

Seasonings and Broth

1 oz Ranch dressing dry seasoning mix
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon onion powder
3/4 cup chicken broth (or water)

Bread and Garnish

6 hamburger buns
Chopped green onions

Instructions

Cook Bacon: Preheat your oven to 400°F. Line a baking sheet with aluminum foil and place a rack in the lower third of the oven. Lay the bacon slices in a single layer on the baking sheet and bake for 15 to 20 minutes until deep golden-brown and crispy. Check around 12 minutes to monitor doneness. Remove from oven and set aside.
Add Chicken and Ingredients to Instant Pot: Place the boneless skinless chicken breasts and cubed cream cheese into the Instant Pot. Sprinkle the ranch dressing dry seasoning mix, minced garlic, paprika, and onion powder over the chicken. Pour in the chicken broth.
Pressure Cook: Secure the lid on the Instant Pot and cook on high pressure for 10 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure manually before opening the lid.
Shred Chicken: Remove the cooked chicken breasts from the Instant Pot and transfer to a large bowl or chopping board. Using two forks, shred the chicken finely.
Make Cheese Sauce: Switch the Instant Pot to Sauté mode and whisk the cream cheese mixture left in the pot until smooth and well combined.
Add Cheddar Cheese: Stir in shredded cheddar cheese and mix until melted and incorporated into the sauce.
Combine Chicken and Sauce: Turn off the Instant Pot and add the shredded chicken back into the cheese sauce. Stir well to combine all the ingredients.
Mix in Bacon: Stir in crispy bacon pieces if desired. Serve the crack chicken warm on hamburger buns and garnish with extra bacon, cheese, and chopped green onions.