Instant Pot Crack Chicken
If you want me to name a meal that is usually a hit with everyone, even picky eaters, and it is perfect for busy moms who want to cook on a budget, then most definitely, we are talking about Instant Pot Crack Chicken. Tender pulled chicken in a creamy, zesty Ranch sauce, with plenty of savory bacon and cheddar cheese! This simple, delicious meal brings everyone together.
Making Instant Pot recipes is a staple around here. I love making quick, easy meals in it, like my most popular Instant Pot Orange Chicken, Instant Pot Mongolian Chicken, and Garlic Sesame Chicken. All of these are homemade versions of popular takeout dishes that are faster and taste better. Additionally, these are gentler on my budget than delivery.
Table of contents
When it comes to cooking dinner, the easier the better for me. Sometimes, when the time is on my side, I can spend two hours playing with a recipe. Let’s be real, during the week when I have to feed two very active kids and an always hungry husband, there is no time for that, even when you are a food blogger. When looking for quick, easy solutions, I never take delicious out of the equation. I love good food, and I make sure to share it with you. I must tell you, this Instant Pot Crack Chicken recipe is a winner dinner!
Why is it called crack chicken
While the name sometimes gets this recipe in trouble and there is some controversy around it, it is used to highlight that this meal is so good that it becomes addictive. The magic combo of cream cheese, bacon, cheddar cheese, and Ranch, a match you can’t go wrong with, is responsible for the famous name of this recipe. The result is a dish with a soft, tender texture and a savory, slightly salty flavor, enriched with creaminess. The aroma of the smoked bacon adds a marvelous, heavenly dimension to the overall experience. You should also try this amazing Crack Chicken Casserole.
Why you will love this recipe
- Takes minutes to prep: This is one of the easiest recipes you can make in the Instant Pot, just dump and cook everything, shred and mix!
- Killer combo: The chicken, bacon, Ranch, and cheddar combo is a famous one, and for good reasons, it’s the epitome of comfort food.
- Family-friendly meal: This dish brings the family together; adults and kids alike love it, and it pairs well with a simple side.
- Fuss-free: As a busy mom, I understand how valuable family time is, so time spent in the kitchen should be efficient, especially on weeknights. This frugal yet cozy meal can be made entirely in the Instant Pot if you use precooked bacon, which means minimal dishes to clean.
What you will need
To make this comfort food, I use simple ingredients you likely have on hand. What differentiates it from other recipes is the use of seasonings and fresh aromatics, the generous use of bacon, and the choice of high-quality ingredients.
- Chicken: This easy recipe can be made with chicken breast or boneless/skinless chicken thighs.
- Bacon: Lots of tasty bacon in this recipe. I recommend using smoked bacon for optimal flavor.
- Dairy and cheese: To achieve a luxuriously creamy texture, a blend of cream cheese and cheddar is used.
- Seasoning: For extra flavor and to make the recipe stand out, I use freshly minced garlic; it makes a huge difference. Also, zesty Ranch, smoked paprika, and onion powder.
- Liquid: I prefer chicken broth for extra flavor, but water works as well. I recommend low-sodium chicken broth to better control the final dish’s saltiness.
How to prepare
Cook the bacon: first, I choose how to cook the bacon: bake it, air-fry it, or cook it in a skillet. Alternatively, you can use cooked bacon and skip this step.
Pressure cook: I add the chicken breasts to the bottom of the pot, then top with cream cheese cut into 1-inch cubes, or use a cookie scoop to place the cream cheese on top of the chicken. Then, I add ranch seasoning mix, ground onion, minced garlic, paprika, and the broth. Cover the lid and cook on HIGH PRESSURE for 10 minutes, then do a 10-minute Natural Release.
If using frozen meat: I just add 4 minutes to the cooking time (for a total of 14 minutes on Manual High Pressure). You can also check my post on how to cook frozen chicken in the instant pot.
Releasing the pressure: A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, click Keep Warm and wait 10 minutes; then open the valve and let any leftover pressure release. Another option is to turn off or unplug the pressure cooker, wait 10 minutes, and then open the valve.
Shred: Carefully open the pot, transfer the chicken to a bowl, and shred it with two forks. Next, with the Instant Pot on Saute, add the cheddar cheese and whisk until melted.
Combine: Add the shredded poultry back to the pot and stir to combine with the cheddar cheese mixture. Lastly, add the chopped crispy bacon and stir.
Serve: Truth be told, once you try this recipe, you will make it repeatedly. In addition to being delicious, it is versatile, and you can please everyone by serving it on burger buns or over pasta, rice, or steamed vegetables. It’s worth noting that crack chicken is also low-carb/keto-friendly, and to keep it that way, serve it with lettuce leaves or on top of cauliflower rice.
Expert tip
Perfectly cook chicken
Overcooking chicken in the Instant Pot is easy because you can’t check the meat’s temperature. To ensure the chicken is properly cooked, submerge it in the remaining ingredients. Most of the time, to cook an average chicken breast, you will need just 5 minutes of pressure cooking. That is when you are looking for a smooth, tender chicken breast that does not fall apart. However, in this recipe, we are looking to shred the chicken, so it needs to be pressure-cooked to tender perfection.
In this case, 10 minutes of pressure cooking followed by 10 minutes of natural pressure release will result in the best-tasting chicken. The ideal temperature at the thickest part of the chicken breast when you remove it from the pressure cooker should be 165°F, measured with a food thermometer.
More tips to consider
- If possible, don’t buy shredded cheddar cheese; grate your own for a creamier, tastier sauce.
- If the sauce is too thick, stir in a bit of broth. Alternatively, if the sauce is too runny, add additional shredded cheese.
- Double this recipe if you have a larger pressure cooker. The cooking time will stay the same.
- Don’t be concerned about adding cream cheese to the Instant Pot; add it at the beginning, on top of the chicken.
- The bacon, however, should always be added at the end, to maintain its texture.
- If the IP gives you a “burn” warning, add a bit more water, 1/2 cup at a time, and try again.
- I have used a 6-quart Instant Pot to make this recipe. If you are using a larger one, add more liquid to bring the total to 1 cup.
Recipe variations:
- Meat: The chicken can be replaced with turkey, so if you have some on hand, make this recipe!
- Cheese varieties: Replace cheddar with Mozzarella, Provolone, Mexican blend, Italian blend, Gruyere, or Pepper Jack.
- Veggies: While I am not a fan of veggies in this recipe, you can sneak some in for picky eaters. A few cups of spinach, some sweet peas, and chopped bell peppers would make great choices.
- Smoky: For a more savory and smoky flavor, add 1 teaspoon of liquid smoke.
- Spicy: For those seeking heat, add Sriracha sauce, chili powder, or red pepper flakes.
Serving suggestions:
This dish is so flavorful and filling that it is delicious on its own, especially on sandwiches or sliders. Traditionally, it’s served on hamburger buns with extra bacon, and if you want a slice of cheese, I can broil it a bit. If using it in sandwiches is not for you, you can go a step further and add cracked chicken to some of the following:
- Tortillas/wraps
- Use it in quesadillas
- Serve it with chips for dipping
- Lettuce wraps
- Shredded cabbage
- On top of pasta or rice
- Add dollops on top of a salad, or serve it with a light salad on the side
When making a sandwich or a wrap, I like to pair bacon, cheddar, and ranch chicken with crunchy coleslaw and a sauce. I usually choose between homemade Ranch and Caesar dressing, or add a spicy kick with buffalo sauce. My kids really enjoy it with barbecue sauce and extra slices of cheddar. Also, some crunchy sweet potato fries or oven-roasted potato wedges on the side are a must.
How to store:
- Store: Add leftovers to a sealed container and refrigerate for 3-4 days.
- Freeze: These chicken leftovers freeze very well. Add them to a freezer-safe container or large Ziploc bag. After that, freeze for up to 3 months.
- Defrost: When ready to serve, plan ahead and let the frozen meal thaw in the fridge overnight or in the microwave.
- Reheat: When ready to serve, add to a saucepan and heat over medium heat. If needed, add more cheese or some cream. Stir well until heated through.
Frequently Asked Questions
This is most likely because the chicken has been overcooked. Many recipes recommend pressure-cooking this for 15 minutes, which I find a bit too long and on the edge of overcooking. I recommend 10 minutes of pressure cooking for small to medium chicken breasts and 14 minutes for large chicken breasts. In addition, a 10-minute natural pressure release should not be skipped. If you do a quick release, there is a higher chance the meat will have a tougher, rubbery texture.
This is usually the result of adding too much broth. This can be fixed in two ways. First, after cooking the chicken, set aside some of the liquid so that when you add the shredded chicken back to the pot, you can control the liquid-to-chicken ratio. It’s better to add it back gradually so you can control the amount of liquid used.
Another way to fix it is to add the shredded chicken back to the pot, only to find the meal is too watery. Mix 1 tablespoon of cornstarch with 2 tablespoons of water until combined. With the Instant Pot on Saute, add the slurry and stir to combine until the sauce reaches the desired thickness. If needed, add more until the mixture is as thick as you want. Never add cornstarch directly to the chicken mixture; it will create lumps. Always dissolve the cornstarch in water before adding it.
Yes, add 4 minutes to the pressure-cooking time, and then ensure the chicken’s internal temperature is at least 165°F.
More Instant Pot recipes:
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Easy Instant Pot Crack Chicken
Ingredients
- 10 slices bacon cooked
- 2.5 lbs chicken breast boneless and skinless
- 1 8 oz cream cheese package cubed
- 1 oz Ranch dressing dry seasoning mix use more or less depending on your preference
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 3/4 cup chicken broth or water
- 8 oz cheddar cheese shredded
Serve with:
- 6 hamburger buns
- Chopped green onions
Instructions
Cook Bacon:
- You can use precooked bacon or 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.
Cook Chicken:
- 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.
- Secure the lid and cook under high pressure for 10 minutes, then perform a natural release for 10 minutes. After that, turn off the heat, release any remaining pressure, and then open the lid.
- Remove the chicken from the Instant Pot and transfer it to a large bowl or chopping board. Use two forks to shred the chicken.
- Switch the Instant Pot to Sauté mode and whisk the cream cheese mixture until well combined.
- Add the shredded cheddar cheese and stir to combine until 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.
Video
Notes
Perfectly cook chicken
Overcooking chicken in the Instant Pot is easy because you can’t check the meat’s temperature. To ensure the chicken is properly cooked, submerge it in the remaining ingredients. Most of the time, to cook an average chicken breast, you will need just 5 minutes of pressure cooking. That is when you are looking for a smooth, tender chicken breast that does not fall apart. However, in this recipe, we are looking to shred the chicken, so it needs to be pressure-cooked to tender perfection. In this case, 10 minutes of pressure cooking followed by 10 minutes of natural pressure release will result in the best-tasting chicken. The ideal temperature at the thickest part of the chicken breast when you remove it from the pressure cooker should be 165°F, measured with a food thermometer.More tips to consider
- If possible, don’t buy shredded cheddar cheese; grate your own for a creamier, tastier sauce.
- If the sauce is too thick, stir in a bit of broth. Alternatively, if the sauce is too runny, add additional shredded cheese.
- Double this recipe if you have a larger pressure cooker. The cooking time will stay the same.
- Don’t be concerned about adding cream cheese to the Instant Pot; add it at the beginning, on top of the chicken.
- The bacon, however, should always be added at the end, to maintain its texture.
- If the IP gives you a “burn” warning, add a bit more water, 1/2 cup at a time, and try again.
- I have used a 6-quart Instant Pot to make this recipe. If you are using a larger one, add more liquid to bring the total to 1 cup.
Hi! It looks great, I just have one question,in the comments above you have it saying two packages of cream cheese but when you list the ingredients in the instructions it says one package of cream cheese, Which is it? Thank you!
Thats for the slow cooker version. To the IP since I add liquid too, I like to add only 1 package of cream cheese.
I’ve heard how wonderful this is, I’ve got to get an Instant pot and try it
I love the name crack chicken. I can tell this is insanely addictive!!!
The first thing I’ll be making in my instant pot will be this!
Pass me a plate, that looks sooo good!
Oh my goodness does this look addictive!
Great recipe. I like all the ingredients in it. This is perfect for me. thank you.
I love how creamy this dish is! So delish!
This looks absolutely amazing! I’d be happy to eat it any night of the week!
can i double this recipe in the instapot?
yes
If I double the recipe, how much cook time do I add?
Technically you don’t increase the time when doubling, so I would just do a few minutes to be safe.
Is the chicken hard to shred when it’s cooked in the cream cheese? This part is hard to get…. and then you whisk it together?
Hi Angela, I don’t think I fully understand the question. You remove the chicken to shred it, and you add the cream cheese so you can fully combine it with the leftover liquid, to create a sauce. To have the chicken in the pot at the same time makes that harder to achieve.
Your instapot recipe does say to add the cream cheese before pressure cooking the chicken. You need to update your post
That is correct, you add the chicken and the cream cheese at the same time. Please see the video to help you follow the steps, thanks
In the crock pot version, you only list some ingredients. Should we use all the ingredients you have listed? I am guessing that, for the crock pot version, you are only listing the differences between the 2, and the remaining ingredients should still be used, yes?
You can add the garlic, paprika, onion powder, but there is no need to add the broth.
is the carb count for a serving or the whole pot
serving, but it includes the bun, so if you don’t use the bun, it will be very low.
HI! I also noticed on the crock pot version you had 2 packets of ranch seasoning? Is there a reason you need more in the crock pot vs. the instapot? I’m afraid of cooking the cream cheese for 4-6 hours? Would it be okay to cook the chicken in broth, shred the day before then add the cream cheese and ranch the next day? Sorry, never made it before and planning on making it for a party on Sunday!
Thanks! ( I have a crock pot)
Hi, don’t be scared to cook the cream cheese for so long 🙂 it works. Also, yes, you can use shredded chicken, but you will have to cook everything for less, probably half time. Make sure you cube the cream cheese. Also, you can use one package of of Ranch seasoning, some people are sensitive to salt and prefer to use only one.
I’m thinking of trying this with pork since I have that in the fridge. I’ll let you know how it works
It was AWESOME!
Good idea!
Has anyone around the bacon in the instapot then put the chicken in the drippings and cook it the rest of the way
You can do that, but if you cook the chicken with the bacon, the bacon wont be as crispy, more chewy.
Has anyone tried this with rice? I’m down for the buns, but I love rice too and was thinking of an alternative if I don’t have buns.
If you want to serve it over rice, its very good!
Samantha, did you try it with rice? I’ll be honest, that was my first thought as well. It looks made for that preparation.
Have you done this with rice at the same time?
I haven’t tried.
This was SO GOOD!!! We don’t do bread so I made some roasted veggies and tossed them in with the mixture! It was perfect! I bet I could have sautéd them first and then added them at the end!
This is always a hit, so glad that you liked it!
Might be a weird question but we do not have ranch seasoning…would a half cup or so of ranch dressing work?
yes, it will work, use plenty in this case. Also, you can add more once the chicken is cooked.
Do the chicken breast have to be thawed out or can you use frozen?
thawed
Is there a way to speed up the process in a crock pot?
only by using rotisserie chicken
Tried this and it was delicious! Do the nutrition facts include the bun? Or without the bun?
So happy that you liked the recipe. Yes, it includes the bun.
Can I use frozen chicken breasts? If not, is there a good/safe way to quickly thaw them?
Preferably don’t use frozen chicken for this recipe, but if you decide to, just increase the cooking time, by 10 minutes. A safe and quick way to defrost, is using the defrost function on your microwave and in warm water.
Newbie here – when you say to cook on high for 15 minutes, does that mean use the Pressure Cooker Setting, and set the timer for 15 minutes? Then let it sit for 10 minutes for Natural Release, then use the quick release valve, then open? Thanks!
Thats exactly what I mean, you got it 🙂
I am diabetic,want to skip the bun and I am keeping a food diary. What is a serving size of the crack chicken ?
Can I make this today in my instantpot for a party tomorrow? What is the best way to achieve this?
Yes, you can for sure. But you will need to reheat it before serving. The cheese will solidify after storing in the fridge, so when you reheat it, you may have to add a little liquid.
New to instant pot so sorry if silly question, but is the cooking time the same for chicken thighs? Thanks!
yes, you can keep it the same in this recipe.
I have heard of crack chicken since getting my IP 1 1/2 yrs ago. Never tried it because of my dislike for the taste of anything ranch. Your recipe came up on the IP FB site and looks so good, I have to ask if there’s a sub I can use and still get good flavour out of it?
Well, you can juts skip the Ranch 🙂
Would you be able to use sour cream instead of cream cheese and what portion would be best?
I noticed during the video, there is cheese ON the bun. Is that just American cheese? Is it melted?? I’m headed to the store!!!
cheddar cheese, melted.
I thought you were not suppose to cook dairy in the Instant pot? I was told to add it at the end.
Depends on the recipe
Bet would be good in the wintertime, as a baked potato stuffing! Also, maybe with jalapenos?
yes!!!
This is amazing overspaghetti squash. I microwaved half a squash til soft then added the crack chicken and cheddar cheese with bacon and green onion, broiled for a few and it was so amazing!!
This recipe sounds amazing. I am thinking about making this and eating it in low carb tortillas as a wrap instead of high carb buns….has anyone else done that?
Could I add pasta to the instapot?
yes, you can.
Hi, I have an 8 qt Instant Pot. Would it be ok to double? I’m planning to feed a crowd with this as an afternoon snack (about 30 people) and I’m not sure how much this yields– I am just planning to serve with chips for dipping. Any guidance is appreciated. Thank you!!
Doubling is a great idea, the correct recipe is intended for 6-8 people.
Can you put raw pasta in with it to cook it as a one pot recipe? If so, how much more liquid would you add? Say, for half a box of macaroni noodles.
its going to be hard to adjust this recipe as you want. I will have one with pasta posted next week.
Awesome instant pot meal, keto friendly too when you ditch the bun. Thanks for wonderful recipe, I’ve made it multiple times, I’ve doubled it, I’ve had it over buns and noodles. No matter how you choose to eat this, it is delicious.
Thanks Jeff. Happy you enjoyed this recipe, it is one of our favorites as well!
If you double the recipe, does the cook time in the IP change?
I would still use the same time, maybe add one more minute!
Hello;) quick question I have both a slow cooker and insta pot and have found recipes for both. Do you think it turns out better in insta pot or slow cooker. I slow cook all the time but got an IP for Christmas so I’m hoping IP:).
Both are great 🙂 and I have a recipe for both. The IP version is really good, so try your new appliance.
Absolutely delicious no need to thicken sauce absolutely perfect. Served over spaghetti squash.
Hi I was hoping to make this tomorrow for company in the instapot. Has anyone added the macaroni noodles to it yet uncooked? I know the crock pot version I saw on another page had it like a mac n cheese crack chicken but I want to do this in the instapot.
Hi, please check this recipe https://sweetandsavorymeals.com/instant-pot-chicken-bacon-ranch-pasta/
This recipe was very easy to make! It was very good! Teenagers and I had it on a Wrap and the husband had it on a hamburger bun. But we all thought it was extremely salty! So next time I will reduce the amount of Ranch dressing. Also, my chicken broth was salty. So I will watch that. Otherwise very good! Will make again!
Very good recipe. I doubled it but still only used one packet of ranch seasoning so it wasn’t too salty. I also used half a packet of real bacon bits. Served on Hawaiian Buns. Will definitely make it again. 👍
Followed the recipe exactly — tastes good, but way too runny to put on a sandwich. poured over quinoa instead.
This recipe is delicious and so easy! I really wish the name didn’t make light of the horrors of serious drug addiction. Crack isn’t fun or cute or yummy. Its life changing, if not life-ending. People wont turn to prostitution or abandon their children over this chicken.
What did I do wrong? My sauce was not thick at all. It was kinda watery and it looked like soup. Taste was ok and it worked fine but not what I expected.
Did you add too much liquid? Or where your chicken breasts too small?
This is aamzing. I have made it a few times now. My husband and 3 sons love it. Last night I made it again and this time I added fresh roasted green chillies to it. It was so good!
That was a funny question 😭
I’ve made this many times, without the bacon tho. My Tip: just use your electric mixer directly in the instant pot to shred the chicken and Blend the cream cheese ….then add your cheddar. I also add a few dashes if hot sauce or cayenne pepper to give it a lil more spice. Leftovers make great dip.
Thank you for the great tip!
Could you make this with pre-cooked rotisserie chicken, and if so- would you adjust the cooking time? Hoping to make this tonight!!
same cooking time, but you can use rotisserie chicken
Quick question: Is the calorie count including the buns? Or just the filling?
Really yummy!! Thank you!
includes the buns