Instant Pot Crack Chicken (VIDEO)
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Instant Pot Crack Chicken made with chicken, cheese, bacon and ranch is basically a meal on steroids, so good that you will keep coming back for more.
Making Instant Pot recipes is a staple around here. We love to make easy and quick meals in it, like our most popular Instant Pot Orange Chicken, Instant Pot Mongolian Chicken and Instant Pot Garlic Sesame Chicken. You should also try this amazing Crack Chicken Casserole.
Instant Pot Crack Chicken
When it comes to cook dinner, the easier the better for me. Sometimes when the time is on my side, I can spend two hours playing with a recipe, but let’s be real, during the week when I have to feed a very active kid and an always hungry husband, I am looking for quick and easy solutions. Don’t take delicious out of that equation, we love good food in our house and this Instant Pot Crack Chicken is a winner dinner!
This is one of the easiest recipes you can make, and it has the magic combo of cheese and bacon, you can’t go wrong with that, you can just make it better! So yes, chicken, cheese, bacon, ranch mix and you are about to experience an amazingly creamy and cheesy dinner that will quickly become a favorite!
What do you need to make Instant Pot Crack Chicken?
- Chicken – you can use chicken breasts or the same equivalent of boneless/skinless chicken thighs.
- You will need cream cheese and cheddar cheese. You can also replace the cheddar cheese with Mozzarella, Provolone, Mexican blend cheese, Italian blend cheese, Gruyere or Pepper Jack Cheese.
- Dry Ranch Mix – this is what makes this dish so amazing.
- Chicken Broth – you can use water, but I prefer to use chicken broth to add extra flavor. I always keep Better Than Bullion paste on hand, so much cheaper than buying cartoons of broth.
- I used a 6 qt Instant Pot for this recipe.
WHAT IS A 10 MINUTES NATURAL PRESSURE RELEASE?
A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve. A natural release is usually used when cooking soups, meat, pasta or steel cut oats. This method prevents any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release. NPR can be done for just a few minutes, based on recipe, or do a complete NPR, which means you let the Instant Pot release all the pressure naturally, it sometimes can take about 30 minutes.
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How do you make Slow Cooker Crack Chicken?
If you don’t have an Instant Pot and would like to make this meal in the crockpot, here is what you have to do:
Add 2 lbs of chicken breasts to the crock pot and sprinkle with 2 packages of ranch seasoning. Add 2 packages of cubed cream cheese on top of the chicken. Cook on low for 6 hours or on high for 4 hours. The chicken should shred easily. Once done, using a fork combine the chicken with the cream cheese, shredding the chicken at the same time. Top with 8 oz of cheddar cheese and cook on low for 15-30 minutes, until the cheese is melted. Stir in cooked bacon bits and serve on hamburger buns.
Can you freeze Instant Pot Crack Chicken?
Yes, you can! Add it to freezer bags and seal. Freeze for up to 3 months. When ready to serve, let the chicken thaw, after that add it to a sauce pan and heat it up. If needed add more cheese, or some cream. Enjoy!
How to make Instant Pot Crack Chicken Recipe Video:
Instant Pot Crack Chicken
Instant Pot Crack Chicken made with chicken, cheese, bacon and Ranch is basically a meal on steroids, so good that you will keep coming back for more.
- 10 slices bacon cooked
- 2.5 lbs chicken breast boneless and skinless
- 1 8 oz cream cheese package cubed
- 1 package Ranch dressing mix use less you are sensitive to salt
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 cup chicken broth
- 8 oz cheddar cheese shredded
- 6 hamburger buns
- Chopped green onions
You can use already cooked bacon or you can cook your own. Preheat oven to 400°F.
Arrange a rack in the lower third of the oven. Line 1 baking sheet with aluminum foil. Lay the bacon onto a baking sheet in a single layer.
Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. Remove from oven and set aside.
- Add chicken and cream cheese to the Instant Pot.
- Sprinkle with Ranch Dressing Mix, add minced garlic, onion powder and paprika.
- Pour in chicken broth.
- Close lid and pressure cook at High Pressure for 15 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
- Remove chicken from Instant Pot and place it into a large bowl or onto a chopping board. Using two forks shred the chicken.
- Switch Instant Pot to Sauté mode and whisk the cream cheese mixture until well combined.
- Add shredded cheddar cheese and stir to combine until the cheese is melted.
- Turn off the Instant Pot and add the shredded chicken. Stir well to fully combine the chicken with the cheese sauce.
- Stir in bacon pieces if wanted and serve on hamburger buns with extra bacon, cheese and green onions.
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Recipe adapted from Recipe Diaries.