Crack Chicken Instant Pot Recipe
Instant Pot crack chicken with bacon, chicken breasts, ranch seasoning, cream cheese, cheddar, and green onions.
Equipment
- Instant Pot
Ingredients
Ingredients
- 1 pound bacon diced
- 4 boneless skinless chicken breasts cut in half if thick
- 1 packet Hidden Valley Buttermilk Ranch seasoning
- 8 ounces cream cheese cubed
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- mayonnaise optional
- green onions chopped, for serving
Instructions
Instructions
- Set the Instant Pot to saute on high. Add diced bacon and cook 8 to 10 minutes, until cooked through and starting to crisp. Remove bacon with a slotted spoon and leave drippings in the pot.
- Add chicken pieces to the bacon drippings and sear for about 2 minutes per side, if desired.
- Pour in chicken broth and scrape the bottom of the pot thoroughly to loosen browned bits. Stir in ranch seasoning.
- Nestle chicken into the broth, place cream cheese cubes on top, and add the cooked bacon back to the pot.
- Secure the lid, set valve to sealing, and cook on manual high pressure for 15 minutes. Let pressure release naturally for 5 minutes, then quick release remaining pressure.
- Remove chicken and shred with two forks. Stir cream cheese into the sauce until fully melted and incorporated.
- Return shredded chicken to the pot. Stir in cheddar cheese and optional mayonnaise.
- Stir in green onions right before serving.
Notes
Deglaze the pot thoroughly after sauteing to help prevent a burn notice. Add cheddar after pressure cooking, not before, so it melts smoothly. The 5-minute natural release helps keep the chicken tender. Add a splash of broth when reheating because the sauce thickens as it cools.
