How do I thicken the sauce?

If your creamy sauce is a little thin at the end of cooking, remove about 1/2 cup and mix with 2 tablespoons of cornstarch; add this slurry back to the chicken.

Instant Pot Crack Chicken

Instant Pot Crack Chicken is creamy, cheesy, and loaded with bacon - and it comes together fast in one pot! This easy recipe is perfect for sandwiches, pasta, or a low-carb dinner.

crack chicken, with cheese, bacon, and green onions, in an instant pot.

Why You'll Love This Recipe

This is quick, easy, and perfect for a weeknight dinner.
Rich cheddar, smoky bacon, and ranch seasoning give this a ton of flavor. Just like my Crack Chicken Chili and Crack Potatoes, you'll get that amazing flavor combo in every bite!
Cooks in minutes using the Instant Pot.
It's Keto-friendly!

Ingredients & Substitutions

ingredients for instant pot crack chicken.

1 tablespoon butter
1.5 lbs boneless, skinless chicken breasts - You can also use boneless, skinless chicken thighs with similar results. No cooking adjustment needed!
½ cup chicken broth - If you happen to have it on hand, use homemade chicken stock instead - it gives it much more flavor.
3 packs ranch dressing mix - This is going to be the equivalent of about 9 tablespoon of dried seasoning.
seasonings - You'll use 1 teaspoon each of salt, pepper, and dried parsley.
8oz cream cheese
1 cup shredded cheddar cheese - I prefer to grate my own cheese for this recipe. It melts so much better!
12oz cooked and crumbled bacon - A great shortcut is to use about 5oz of bagged real bacon pieces. No cooking or chopping needed! You'll find them near the bacon bits.
½ cup chopped green onions

Variations & Additions

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.
Don't love cheddar cheese? You could use Pepper Jack, Monterey Jack, or Mozzarella instead.

How to Make Instant Pot Crack Chicken

chicken breast halves in an instant pot.

seared chicken topped with spices in an instant pot.

Sear 1.5 lbs chicken breasts in 1 tablespoon butter on sauté mode for 2-3 minutes per side until lightly browned (they won't be fully cooked yet-just golden).
Turn off sauté mode. Add ½ cup chicken broth, 3 packs of ranch seasoning, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon parsley. Scrape up browned bits, then pressure cook on high for 12 minutes. Let pressure release naturally for 5-10 minutes. While it cooks, fry bacon until crisp.

Once the cook cycle is over and pressure is released, shred the chicken with two forks.

cream cheese, bacon, cheddar, and green onions over chicken in an instant pot.

Add cubed cream cheese, shredded cheddar cheese, crumbled bacon, and green onions. Stir until blended.

Slow Cooker Directions

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.

How to Serve

This super versatile recipe can be used in many different ways!

On hamburger buns
Over pasta
In lettuce wraps
Over rice (combine with my Instant Pot rice for an easy dinner)
Over mashed potatoes
Over a salad (chill first)
Rolled in tortillas
In taco shells
As a dip (great with tortilla chips)
As a baked potato topping

More Useful 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!)
Leftovers: Store cooled chicken in an airtight container in the fridge for 3-4 days; reheat single servings in the microwave for 45 seconds, stirring after.
Great for freezing: cook, cool, and store your crack chicken in a freezer-safe container for up to 6 months; thaw overnight in the fridge before reheating.

FAQs

I wouldn't use frozen chicken in this recipe. I like to sear my chicken a little bit at first to add flavor - this isn't possible with frozen chicken. Just thaw it first!

If your creamy sauce is a little thin at the end of cooking, remove about ½ cup and mix with 2 tablespoons of cornstarch; add this slurry back to the chicken.

One of the most important things you need to know about pressure cooking is that there has to be liquid to create the steam that will pressurize your pot. I usually recommend having about a cup of liquid in your Instant Pot. With this one, you can get away with about ½ cup, but that's the absolute minimum. No liquid, no pressure!

More Tasty Instant Pot Recipes

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.