With this easy Instant Pot Crack Chicken recipe, you'll find the rich flavors of ranch, cheddar, and bacon in a creamy sauce. It's perfect to use on sandwiches or over pasta!
Why You'll Love This Recipe
It's versatile, it's easy, and it's loaded with flavor!
In each bite of Instant Pot Crack Chicken, you're going to get the flavors of rich cheddar cheese, smokey bacon, and a hint of spice from ranch seasoning mix. It's packed with tasty ingredients and really easy to make - ready in just minutes in an Instant Pot!
You can use this one in so many ways. My personal favorite is just a simple Crack Chicken Sandwich - just put some of this heavenly shredded chicken mixture on a hamburger bun for an easy, tasty dinner. It's also great over almost any kind of pasta and even works over rice (it's also so easy to make rice in an Instant Pot).
And, as an added bonus, it's keto-friendly!
Ingredients
- butter
- boneless, skinless chicken breasts
- chicken broth
- ranch dressing mix
- salt
- black pepper
- dried parsley
- cream cheese
- shredded cheddar cheese
- cooked and crumbled bacon
- chopped green onions
Variations & Additions
- One great variation you can make is subbing an equal amount of boneless skinless chicken thighs instead of the boneless skinless chicken breasts. They tend to give the dish more flavor.
- You can add fresh/dried seasonings, like onion powder, garlic powder, paprika, or red chili flakes to dial up the flavor. I would stick to about a teaspoon of any given seasoning.
- If you have it on hand, add a flavor boost by using chicken stock instead of chicken broth.
- Don't love cheddar cheese? You could use Pepper Jack, Monterey Jack, or Mozzarella instead.
If you're a fan of easy dinner recipes that are loaded with flavor, you'll want to try these Pork Chops Sheet Pan Dinner or even this French Onion Baked Chicken!
Why use an Instant Pot?
This dish can be made in a variety of ways (scroll down for Crock Pot instructions) - the Instant Pot is just the fastest and most efficient.
In the Instant Pot, you can sear the meat, pressure cook it quickly, and add ingredients that will make your sauce perfectly creamy and cheesy without being overcooked. It's a one-stop shop that's going to cut down on the time it takes to cook your meal and how many dishes you have to wash afterward.
How to Make Instant Pot Crack Chicken
Step 1: Sear chicken breasts.
Set the Instant Pot to saute mode and add butter. Once the pressure cooker is hot and the butter is melted, add chicken breasts in a single layer.
Cook chicken breasts on each side for 2-3 minutes, until lightly browned. (They won't be cooked all the way through after this - that's ok!)
Step 2: Pressure cook the chicken.
Turn off saute mode. Add chicken broth, ranch seasoning, salt, pepper, and dried parsley., Use a wooden spoon to scrape up any browned bits from the bottom of the Instant Pot liner.
Lock on the lid and set the Instant Pot to manual, 12 minutes, high pressure. Once the cook cycle is over, allow pressure to naturally release for 5-10 minutes before releasing the remaining pressure.
While chicken is pressure cooking, cook bacon until crisp and crumbly.
Step 3: Add cheese and bacon.
Once the cook cycle is over and pressure is released, shred the chicken with two forks.
Add cubed cream cheese, shredded cheddar cheese, crumbled bacon, and green onions. Stir until blended.
Can I make this in the slow cooker?
Yes, this recipe is great in the slow cooker (Crock Pot) as well! Add all ingredients (minus the bacon and cheddar) to a slow cooker. Cook on low for 6-8 hours. At the end, shred chicken with 2 forks and mix in cheddar/bacon.
Love that bacon/cheddar/ranch combo? You've got to try my Crack Chicken Chili and Crack Potatoes, too!
How to Serve Crack Chicken
This super versatile recipe can be used in many different ways!
- On hamburger buns
- Over pasta
- In lettuce wraps
- Over rice
- Over mashed potatoes
- Over a salad (chill first)
- Rolled in tortillas
- In taco shells
- As a baked potato topping
Leftovers & Storage
Once the chicken is cool, you can place it in an airtight container and store it in the refrigerator for up to 3-4 days after cooking.
The best way to reheat this dish is in the microwave. I recommend microwaving single-servings for about 45 seconds, stirring well after cooking.
Can I freeze this recipe?
This is a great freezer recipe. Simply cook as directed, cool, and freeze in a freezer bag. It's good in the freezer for up to 6 months.
Once you're ready to enjoy your freezer meal, thaw it in the refrigerator overnight.
More Expert Tips & Tricks
- My favorite way to shred chicken is with 2 forks. Just hold one in each hand and go to town! You can also use a hand mixer on low to shred your chicken.
- If there are any browned bits in your pot after searing the chicken, make sure to scrape them up with a wooden spoon after adding the liquid. Food that's stuck to the bottom of an Instant Pot can prevent the pot from coming to pressure. (Plus, those browned bits are going to give your creamy sauce a really yummy depth of flavor!)
Instant Pot Crack Chicken FAQs
I hope you love this simple dinner idea! If you make it, I'd love to hear what you think of the dish. You can either rate and review ⭐️ this recipe using the recipe card below or show it off on social media 📸 by tagging me at @lambertslately.
Instant Pot Crack Chicken
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Equipment
Ingredients
- 1 tablespoon butter
- 1.5 lbs boneless, skinless chicken breasts halved
- ½ cup chicken broth
- 3 tablespoon ranch dressing mix 1 packet
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 8 oz cream cheese cut into cubes
- 1 cup shredded cheddar cheese
- 12 oz bacon cooked and crumbled
- ½ cup chopped green onions
Instructions
- Set the Instant Pot to saute mode and add butter. Once pressure cooker is hot and butter is melted, add chicken breasts in a single layer.
- Cook chicken breasts on each side for 2-3 minutes, until lightly browned. (They won't be cooked through after this - that's ok!)
- Turn off saute mode. Add chicken broth, ranch seasoning, salt, pepper, and dried parsley. Use a wooden spoon to scrape up any browned bits from the bottom of the Instant Pot liner.
- Set the Instant Pot to manual, 12 minutes, high pressure. Once cook cycle is over, allow pressure to naturally release for 5-10 minutes before releasing remaining pressure.
- While chicken is pressure cooking, cook bacon until crisp and crumbly.
- Once cook cycle is over and pressure is released, shred the chicken with two forks.
- Add cubed cream cheese, shredded cheddar cheese, crumbled bacon, and green onions. Stir until blended.
Notes
-
- This recipe works in the slow cooker (Crock Pot) as well. Add all ingredients (minus the bacon and cheddar) to a slow cooker. Cook on low for 6-8 hours. At the end, shred chicken with 2 forks and mix in cheddar/bacon.
- This is a great freezer recipe. Simply cook as directed, cool, and freeze in a freezer bag. It's good in the freezer for up to 6 months.
- My favorite way to shred chicken is with 2 forks. Just hold one in each hand and go to town! You can also use a hand mixer on low to shred your chicken.
- If there are any browned bits in your pot after searing the chicken, make sure to scrape them up with a wooden spoon after adding the liquid. Food that's stuck to the bottom of an Instant Pot can prevent the pot from coming to pressure. (Plus, those browned bits are going to give your creamy sauce a really yummy depth of flavor!)
