Learn how to make my easy recipe for the best crack chicken in your Instant Pot. It’s a great recipe for busy nights and it’s very versatile too.
Prep Time20 minutesmins
Cook Time15 minutesmins
Pressurizing Time17 minutesmins
Total Time52 minutesmins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 635kcal
Author: Chrystal Johnson
Equipment
Measuring cups and spoons
Knife
Cutting Board
Mixing spoon
Instant Pot
Paper towel lined plate
Ingredients
12ouncesthick cut bacon
2poundsboneless skinless chicken breastscut into big chunks
8ouncescream cheeseroom temperature
½cupchicken broth
1cupcheddar cheese
2tablespoonsranch seasoning mix
3green onionssliced
Instructions
Turn your Instant Pot onto Saute mode. Cook bacon until crispy, then transfer to a paper towel lined plate to drain. Pour most of the bacon grease out of the pot, leaving 1-2 tablespoons of grease and the bacon bits.
Deglaze the pot with your mixing spoon. If it’s really sticking, pour ¼ cup of chicken stock into the pot to help loosen it.
After it’s deglazed, add the remaining chicken broth, chicken chunks, cream cheese and ranch seasoning, in that order.
Cook on High Pressure for 5 minutes. Allow the pressure to release naturally for 5-10 minutes, then quick release the rest of the pressure and open the lid. If the cream cheese is curdled, just keep stirring and it will re-combine.
Once the liquid is smooth, shred the chicken.
Add the cheddar cheese, cooked bacon and green onions, then stir until well combined.
Serve your delicious crack chicken over rice, on bread or over baked potatoes for a flavorful meal.