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Instant Pot Crack Chicken recipe in a creamy rich sauce.
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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. 
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
Author Jessica (swankyrecipes.com)

Equipment

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
US Customary - Metric

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.

Video

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