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Instant Pot Crack Chicken

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 or on lettuce wraps with bacon and green onions for a quick weeknight dinner recipe. For the latest Instant Pot recipes, try my Instant Pot Tuscan Chicken Pasta or Instant Pot Rotisserie Chicken recipe. Now featuring a step by step video tutorial.

An instant pot pressure cooker on a wooden board with a white napkin. The inside of the metal bowl features shredded chicken covered in a rich yellow cheddar cheese sauce that's thick but soft in nature. Topped with pieces of bacon, green onions, parsley, and red pepper flakes with shreds of parmesan cheese throughout.

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 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.

Shredded chicken on top of a bright cheddar cheese yellow sauce with bacon pieces, green onions, red pepper flakes, parsley. Styled in the pressure cooker bowl on a wooden board with white napkin.

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.

Shredded cheddar cheese coating shredded chicken in the instant pot pressure cooker bowl. Shreds of white parmesan sprinkled on top with diced green onions,, red pepper flakes, and parsley. A wooden spoon submerged into metal pressure cooker bowl. Styled with the instant pot pressure cooker on a white nakpin.

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.

Instant Pot Crack Chicken Ingredients - Ingredients that include chopped bacon, pepper, parsley, hot sauce, green onions, cheddar cheese, cream cheese, parmesan cheese, and chicken broth in a variety of bowls on a white backdrop with chicken breasts.

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.

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. 

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

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 cream 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. 

Crack Chicken Tips & Questions

Do I add the cream cheese to the instant pot before or after cooking? Before. Cut it into 1-inch cubes and place the cheese on top of the chicken.

It came out soupy, how can I thicken it? Simply stir in more cream cheese or cheddar cheese or sprinkle it with a little cornstarch.

My cream cheese clumped when I whisked it? What went wrong? Just keep stirring. Once the cheddar cheese is stirred in, it will all blend together. NOTE: Using a low fat or fat free cream cheese may alter the results.

What is the best way to reheat it? On the stovetop in a pan.

USING FROZEN CHICKEN BREASTS

Can I use frozen chicken or should it be thawed?

  • Pour 1 cup water into your pressure cooking pot and place a trivet in the bottom.
  • Balance the frozen chicken breasts on the trivet, stacking crosswise if necessary.
  • Lock the lid in place.
  • Select High Pressure and 1 minute cook time.
  • Quick-release when done. Use chicken in the desired recipe as normal.

If you like pressure cooker recipes, try these favorite Instant Pot recipes next. For more ranch inspired recipes like this one, try these Crack Brussels Sprouts 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. 
4.70 from 43 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
  • ½ 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
  • 1½ teaspoons hot sauce
  • 1 cup cheddar cheese, shredded
  • ½ 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 to turn off device. Allow the pressure valve to Natural Pressure Release at least 10 minutes. 
    Quick-release pressure after 10 minutes by venting the seal. 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.
  • Toss in shredded chicken, and green onions; mix well.
  • Serve on bread rolls.

Notes

USING FROZEN CHICKEN BREASTS
  • Pour 1 cup water into your pressure cooking pot and place a trivet in the bottom.
  • Balance the frozen chicken breasts on the trivet, stacking crosswise if necessary.
  • Lock the lid in place.
  • Select High Pressure and 1 minute cook time.
  • Quick-release when done. Use chicken in the desired recipe as normal.

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

Shredded cheddar cheese coating shredded chicken in the instant pot pressure cooker bowl. Shreds of white parmesan sprinkled on top with diced green onions,, red pepper flakes, and parsley. Text in blue green border reads Instant Pot Crack Chicken. Second image is a close up of the creamy yellow cheddar and shredded chicken in a thick yellow sauce served on a white bowl with bacon pieces, green onions, parsley and red pepper flakes.

updated 4/21

100 Comments

  • Avatar for Swankyrecipes
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    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 Swankyrecipes
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      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 Swankyrecipes
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    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 Swankyrecipes
      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.

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    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 Swankyrecipes
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      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 Swankyrecipes
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    Susie
    01/06/2020 at 2:10 pm

    Thank you for adding the nutritional information. Making this tonight for a low carb meal. What is the serving size for the info included? Thank you!

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    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!

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    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 Swankyrecipes
      Reply
      Jessica Knott
      02/04/2020 at 9:54 am

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

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    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.

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    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 Swankyrecipes
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      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 Swankyrecipes
    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 Swankyrecipes
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    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 Swankyrecipes
      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 Swankyrecipes
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    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 Swankyrecipes
    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 Swankyrecipes
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    Tracy Lynn Thompson
    05/27/2020 at 3:38 pm

    Should the chicken be thawed or can it be frozen?

    • Avatar for Swankyrecipes
      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 Swankyrecipes
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    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 Swankyrecipes
      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 Swankyrecipes
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    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?

  • Avatar for Swankyrecipes
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    Liz
    07/09/2020 at 9:05 am

    I’ve never cooked chicken with only 1/2 cup liquid. Is this really enough? Or does the cream cheese end up acting like liquid?

    • Avatar for Swankyrecipes
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      Jessica Knott
      08/20/2020 at 3:11 pm

      1/2 cup is plenty, even for the largest ip, which I use. Of course, you can always stir in more liquid at the end to adjust the recipe. The cream cheese will turn the liquid very creamy.

  • Avatar for Swankyrecipes
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    Rewari
    08/30/2020 at 11:29 pm

    5 stars
    I just love chicken recipes, and this looks amazing and thanks for this delicious.

  • Avatar for Swankyrecipes
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    Natasha W
    10/18/2020 at 11:07 am

    Hello, can you use frozen chicken breasts?

    • Avatar for Swankyrecipes
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      Jessica Knott
      10/20/2020 at 12:38 pm

      Yes, but you’ll need to defrost them first in the instant pot. I believe I left instructions on that in another comment.

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    Daphne H.
    10/20/2020 at 4:59 pm

    4 stars
    I just made this tonight. We really like it. My husband is excited that this will be in his lunch for work tomorrow. We will definitely be making this often!

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    Crystal W-J
    10/27/2020 at 10:35 am

    4 stars
    This was a huge hit. After I cleaned my kitchen last night, I found evidence in the sink that a couple of people went after it for a midnight snack. The only thing I would do differently is to use less Italian seasoning, step back off of the ranch a little bit (I’m not a fan of ranch) and use more cream cheese and hot sauce.
    I made mine with 3 lbs of chicken tenders and when the cooker was done I just stirred the mixture and the chicken fell apart without me having to remove it. I’m definitely making this again.

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