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4.98 from 40 votes

Easy Instant Pot Crack Chicken

Instant Pot Crack Chicken features creamy ranch chicken with smoky bacon and tons of cheese. This easy recipe cooks in 15 minutes!
Course Main Dish
Cuisine American
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 6 Servings
Calories 744kcal
Author Krystle Smith

Ingredients

  • 8 Slices Bacon Cooked Crisp
  • 4 Boneless Skinless Chicken Breast
  • ½ Cup Chicken Broth
  • 1 Package Ranch Dressing Mix
  • 8 Ounces Cream Cheese
  • 1 Cup Mayonnaise
  • 2 Cups Cheddar Cheese Shredded
  • Green Onions For Garnish If Desired

Instructions

  • Place chicken and cream cheese into Instant Pot.
  • Pour in chicken broth and sprinkle with ranch powder.
  • Seal lid,and cook on manual mode (also called Pressure Cook) for 15 minutes.
  • Allow pressure to release for 5 minutes naturally, and then do a quick release(Open the valve).
  • Remove chicken from Instant Pot, and shred.
  • Switch Instant Pot to saute mode. Whisk cream cheese, and mayonnaise until thickened.Add in shredded chicken, and stir until combined.
  • Serve with shredded cheese, bacon, and green onions.
  • We served ours in sandwiches, but it also tastes amazing over pasta or rice!

Notes

Ingredient Notes
    • Cream Cheese: For best results, use full-fat cream cheese.
    • Bacon: I like using Hormel Black Label microwave bacon. 
    • Mayo: Hate mayo? You can leave this out.
    • Broth: I like to use bouillon cubes, so I don't have to open a container of broth for just a half cup.
    • Ranch Seasoning: Look for this in the salad dressing aisle. 
Tips and Tricks
  1. Lock the Lid: Always be sure to line up the Triangles on the left-hand side, and then turn the lid clockwise to lock it in place.
  2. Steam is Normal: Don't be alarmed if steam exits the pressure valve while the pot is coming up to pressure, this is normal.
  3. Natural Release: Natural release means to let the pot sit after the timer goes off before releasing the pressure valve. 
  4. Texture: If the sauce is too thick, stir in chicken broth a little at a time.
    • If it is too thin, stir in a small amount of cornstarch dissolved in water.
  5. Quickly Shred Chicken: Use one fork to hold the chicken in place and the other to pull the meat apart.
    • A food processor or hand mixer will also work well, just be careful the chicken is hot!
  6. Food Safety: Chicken is done when the internal temperature reaches 165 degrees or more.

Nutrition

Calories: 744kcal | Carbohydrates: 3g | Protein: 32g | Fat: 67g | Saturated Fat: 24g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 946mg | Potassium: 449mg | Sugar: 2g | Vitamin A: 943IU | Vitamin C: 2mg | Calcium: 318mg | Iron: 1mg