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Instant Pot Crack Chicken

Instant Pot Crack Chicken - The BEST chicken recipe with cheddar cheese, bacon, and ranch seasoning. Just 15 minutes in the Instant Pot for a quick weeknight dinner.

Creamy shredded chicken breasts made in the Instant Pot pressure cooker in just 15 minutes! This shredded Instant Pot Crack Chicken is our newest cheese and ranch obsession. Serve on sandwich buns with bacon and green onions for a quick weeknight dinner recipe.

The Instant Pot Pressure Cooker is taking over my kitchen. I find myself using it well throughout the week. It’s great because most times, I can have dinner on the table in under an hour, without ever having to watch a pot or mix ingredients together throughout the course of the meal cooking.

Instant Pot Crack Chicken - Shredded chicken with cheddar cheese, ranch seasoning, and bacon. A quick 15 minute winning combination for dinner.

Instant Pot Crack Chicken is just the latest of my obsession. This chicken recipe is quick to cook and features a lot of cheese varieties to assist in its creamy texture. Sandwich the creamy shredded chicken between a toasted bun and it’s pure magic!

Last week, I made the most amazing CREAMY TUSCAN CHICKEN PASTA in the Instant Pot. That too is magical. If these recipe ingredients aren’t for you, be sure to head over to the chicken pasta recipe because that one is a winner.

How to make Crack Chicken in the Instant Pot?

If you’re just getting started with the Instant Pot Pressure Cooker, be sure to follow my directions. You’ll want to insert the stainless steel insert into the pressure cooker. In the insert, add in the chicken broth, chicken breasts, ranch seasoning, Italian seasoning, and the cream cheese cut into 1 oz. squares. Yes, the cream cheese gets added to the pressure cooker before it cooks. Sometimes it will hold its shape while cooking and other times, it will just help to soften it.

Instant Pot Crack Chicken - The ONLY Instant Pot chicken recipe you'll need. Everyone loves this cheese, ranch, and bacon chicken recipe. Perfect served on a sandwich.

Next, plug the pressure cooker in and turn it to “ON”.  Secure the lid on top and set the Steam Release Handle to the SEALED position. This is the knob on top of the pressure cooker by the handle. Select the “MANUAL” or “PRESSURE COOK” button on the panel. Use the ( + ) and set it to 15 minutes. The pressure cooker should then beep and say “ON” which means it is working to come to pressure. Once it comes to pressure, it will beep and count down from 15 minutes. After 15 minutes, the Instant Pot will beep to indicate it’s done. Since meat should always be naturally released, keep the “SEAL” position on for at least 10 minutes. After 10 minutes, turn the Steam Release Handle to the “VENTING” position.

Once the pressure pin drops, it’s safe to open. Open the lid and remove the chicken to a bowl. Shred the chicken breasts with two forks. Whisk to the mixture in the pot until smooth then stir in cheddar cheese, parmesan cheese, hot sauce, dried parsley, and shredded chicken. Turn the pressure cooker “OFF” then unplug it from the wall.

Instant Pot Crack Chicken - The BEST chicken recipe with cheddar cheese, bacon, and ranch seasoning. Just 15 minutes in the Instant Pot for a quick weeknight dinner.

Pressure cooking chicken is my go-to method in the kitchen nowadays. Honestly, I got tired of having the same chicken dishes every night for dinner. I just wasn’t a fan of baking chicken anymore. What I love about the pressure cooker is that it can cook the chicken to the point of falling off the bone or to create shredded chicken that’s juicy which makes it an easy weeknight instant pot chicken recipe. 

Pressure cooking chicken can come out much like a store-bought rotisserie chicken. It’s tender, soft and just so juicy. This week, I’ll share my Instant Pot Rotisserie Chicken recipe as it’s just another way to cook chicken in the Instant Pot. For a quick weeknight dinner, try this Instant Pot Spaghetti. It can be made with fresh ground beef, frozen ground beef, or frozen meatballs. 

What is Crack Chicken?

My Crack Chicken recipe is delicious and it’s named such because ranch seasoning, bacon, and cheddar are a winning combination that so many people love together. I’ve come to learn that you either love or hate this crema cheese ranch chicken recipe. For every 10 people that love it, there is one that doesn’t and that’s okay. If you’re suspect to the ingredients, try adding only 4 oz. cream cheese and reducing the ranch seasoning. Then, if you’d like, add more cream cheese to the mixture once everything is tossed together. I like to add some hot sauce into the mix because it adds additional flavor without the distinct “hot sauce” taste.

My favorite way to serve up this cheesy shredded chicken is on a toasted bun or wrapped in lettuce. The Crack Chicken filling is perfect for a sandwich in much the same way Sloppy Joes are, too.

Instant Pot Crack Chicken - The ONLY Instant Pot chicken recipe you'll need. Everyone loves this cheese, ranch, and bacon chicken recipe. Perfect served on a sandwich.

How to make a small batch of Instant Pot Crack Chicken. 

Want to make more or fewer servings? Hover over the serving size and choose how many servings you’d like to make. The recipe will update the correct measurements, however, the nutritional facts are based on the full servings that I’ve stated!

Try my CRACK CHICKEN LETTUCE CUPS recipe for a new and improved ranch crack chicken recipe. You’ll find a small batch shredded crack chicken recipe that’s the perfect shredded chicken meal plan recipe. Plus you’ll love these crack chicken lettuce cups because they are keto, gluten-free, and the perfect ranch and cheddar cheese, cream cheese mixture for perfect crack shredded chicken with bacon. 

If you like pressure cooker recipes, try these favorite Instant Pot recipes next.

Instant Pot Crack Chicken recipe in a creamy rich sauce.

Instant Pot Crack Chicken

Creamy cheddar cheese, ranch, and bacon shredded chicken breasts. This Crack Chicken recipe is made in the Instant Pot in just 15 minutes! Serve on a sandwich roll. 
5 from 16 votes
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Course: Main Course
Cuisine: American
Keyword: Cheese, Crack Chicken, Cream Cheese, Instant Pot Chicken
Prep Time: 15 minutes
Cook Time: 25 minutes
Pressurize Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Calories: 564kcal

Ingredients

  • 3 pounds chicken breasts
  • 1/2 cup low sodium chicken broth
  • 2 teaspoons Greek or Italian seasoning
  • 2 tablespoons ranch seasoning dry powder (about 1 oz.)
  • 5 ounces cream cheese, cut into 1 oz squares
  • 1 1/2 teaspoons hot sauce
  • 1 cup cheddar cheese, shredded
  • 1/2 cup parmesan cheese
  • 1 tablespoon dried parsley
  • 6 slices bacon, chopped
  • 7 green onion stalks, diced
  • 1 package bread buns, optional to serve on

Instructions

  • Cook bacon according to package directions. Chop; set aside. 
    In an Instant Pot ( or pressure cooker ) insert, add chicken broth, chicken breasts, Greek or Italian seasoning, dry ranch seasoning powder, and cream cheese.
    Turn device on. Secure lid. Set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high-pressure 15 minutes. 
    Select CANCEL. Allow the pressure valve to Natural Pressure Release at least 10 minutes.  Quick-release pressure after 10 minutes. Once pressure pin drops, open lid and turn off device.
    Remove only the chicken to bowl. Shred with two forks. 
    Whisk remaining cream cheese mixture. Add in shredded cheddar cheese, parmesan cheese, hot sauce, dried parsley, and bacon. Add in shredded chicken, and green onions; mix well.
    Serve on bread rolls.

Nutrition

Calories:564kcal | Carbohydrates:6g | Protein:60g | Fat:31g | Saturated Fat:14g | Cholesterol:211mg | Sodium:1146mg | Potassium:1014mg | Sugar:1g | Vitamin A:790IU | Vitamin C:6.5mg | Calcium:293mg | Iron:1.8mg

Instant Pot Crack Chicken - Creamy ranch chicken cooked and shredded in the instant pot with a creamy cheese sauce.
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55 Comments

  • Avatar for Jessica Knott
    Reply
    Trish
    01/02/2020 at 8:34 pm

    Love this recipe! So good as sandwich, over rice, and especially yummy over mashed potatoes! Thank you for sharing it! One question… are the nutrition facts listed for the entire pot or per serving

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      02/04/2020 at 10:05 am

      Nutrition is roughly based on 1 serving (with 6 total servings) but you could always stretch it out into more.

  • Avatar for Jessica Knott
    Reply
    Kim
    01/04/2020 at 12:58 pm

    5 stars
    Do the chicken breasts need to be shredded, or can we just eat them whole? We’re trying to go lower carb.

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      02/04/2020 at 10:03 am

      I usually shred the chicken when it’s done pressure cooking and serve it on lettuce for a healthier “sandwich” but you can certainly leave it whole.

  • Avatar for Jessica Knott
    Reply
    Elizabeth LaFreniere
    01/05/2020 at 1:42 pm

    Can I use actual ranch dressing instead of the dry seasoning? Maybe less/no cream cheese?

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      02/06/2020 at 4:10 pm

      Less cream cheese, yes. I’d still stick with ranch powder vs dressing as it has a different taste.

  • Avatar for Jessica Knott
    Reply
    Chelsea
    01/11/2020 at 12:56 pm

    Hello – I am going to make this and was wondering, if I have extra can I freeze it? Does it freeze well? I am not going to add the green onions or hot sauce, I will have those as sides/add-ons. Thanks!

  • Avatar for Jessica Knott
    Reply
    Bethany
    02/01/2020 at 10:30 am

    I want to make this the night before and eat it the next day. What do you recommend as the best way to store and reheat this?

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      02/04/2020 at 9:54 am

      Gently heat it in the microwave with a little extra milk.

  • Avatar for Jessica Knott
    Reply
    Stephanie
    02/02/2020 at 12:29 pm

    What hot sauce do you use? I tried Tabasco, but can’t get past the smell of it.

  • Avatar for Jessica Knott
    Reply
    Danielle
    02/17/2020 at 7:15 pm

    Has anyone added vegetables to this for an all in one meal? I am making it now but adding broccoli to the pot

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      02/26/2020 at 10:53 am

      Broccoli cooks really fast in the ip. Usually, broccoli only needs to be set to “zero minutes”

  • Avatar for Jessica Knott
    Reply
    Lineti
    04/01/2020 at 10:25 pm

    5 stars
    It was a last minute decision to make this tonight as we got home late… PERFECT DECISION! It was a hit for our Party of 7 😋… we had it over mashed red potatoes 😉

  • Avatar for Jessica Knott
    Reply
    Stephani
    04/29/2020 at 3:17 pm

    I have a question about the Italian seasoning. Is it the type that goes in the spaghetti sauce or the seasoning packet for Italian dressing?

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      05/05/2020 at 5:48 pm

      The sauce type works that’s in the bottle, but you can totally experiment or use a seasoning blend you like!

  • Avatar for Jessica Knott
    Reply
    OldBayGirl
    05/06/2020 at 2:49 pm

    Good, but for my family’s taste, too much Italian seasoning. Needs more cream cheese & bacon.

  • Avatar for Jessica Knott
    Reply
    Tracy Lynn Thompson
    05/27/2020 at 2:26 pm

    I’m new to IP recipes and want to give this a try. Can the chicken be frozen or does it need to be thawed?

  • Avatar for Jessica Knott
    Reply
    Tracy Lynn Thompson
    05/27/2020 at 3:38 pm

    Should the chicken be thawed or can it be frozen?

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      05/30/2020 at 12:36 pm

      thawed. in the comments section, I believe I have instructions to defrost it in the instant pot in a quick time frame. I hope that helps.

  • Avatar for Jessica Knott
    Reply
    Suzie
    06/04/2020 at 6:07 pm

    My cut up cream cheese never melted and clumped when I tried to whisk it. Do you kmow what I did wrong?

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      06/17/2020 at 12:02 pm

      It could be from using low-fat/fat-free cream cheese. Otherwise, I’d suggest cutting it into small cubes. Cream cheese is a difficult ingredient to incorporate into sauces. It needs to gently be warmed before it can be mixed into a sauce. If you didn’t use low-fat/fat-free, you could try to stir in a little extra milk.

  • Avatar for Jessica Knott
    Reply
    Rod
    06/25/2020 at 1:12 pm

    Do I need to put the chicken on trivet or can it just go right in the pot?

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