Sometimes, you need a meal that’s so satisfying it feels like a warm hug. That’s where Instant Pot Crack Chicken comes in. This creamy, cheesy, and irresistibly flavorful dish has quickly become a fan favorite—and for good reason. It’s easy to make, customizable, and versatile enough to suit any occasion. Whether you’re preparing a weeknight dinner or looking to impress guests, this recipe will deliver every time.
Why You’ll Love Instant Pot Crack Chicken
Imagine tender shredded chicken coated in a creamy ranch-flavored sauce, topped with crispy bacon, sharp cheddar cheese, and fresh green onions. It’s comfort food at its finest, and it comes together in a fraction of the time thanks to the Instant Pot. Plus, it’s perfect for sandwiches, pasta, or low-carb options like lettuce wraps. Once you make it, you’ll understand why it’s called “crack” chicken—it’s just that addictive!
Ingredients You’ll Need for Instant Pot Crack Chicken
Here’s everything you need to make this mouthwatering dish:
Main Ingredients
| Ingredient | Quantity | Notes |
| Chicken breasts (boneless, skinless) | 2 pounds (900 grams) | About 3 large breasts. |
| Chicken broth (low sodium) | ½ cup (120 ml) | Helps cook and infuse flavor into the chicken. |
| Kosher salt | ¼ teaspoon | Adjust to taste. |
| Black pepper | ¼ teaspoon | For seasoning. |
| Ranch seasoning | 1 packet (1 ounce/3 tablespoons) | Adds that classic tangy flavor. |
| Cream cheese (softened) | 8 ounces (225 grams) | Creates a creamy sauce base. |
| Cheddar cheese (shredded) | 1 cup (120 grams) | Use freshly shredded for better melting. |
| Bacon (thick-cut, crumbled) | 5 slices | Cooked until crispy. |
| Green onions (thinly sliced) | 4 | Adds freshness and crunch. |
Step-by-Step Recipe Instructions
1. Prep Your Ingredients
Before starting, ensure all your ingredients are prepped and ready. Cook and crumble the bacon, shred the cheddar cheese, and slice the green onions.
2. Add to the Instant Pot
Place the chicken breasts into the Instant Pot. Pour in the chicken broth and sprinkle with kosher salt, black pepper, and ranch seasoning.
3. Pressure Cook
Secure the Instant Pot lid and set the valve to “sealing.” Pressure cook on high for 10 minutes. Once done, allow the pressure to release naturally for 5 minutes, then switch the valve to “venting” to release any remaining pressure manually.
4. Shred the Chicken
Carefully remove the cooked chicken from the Instant Pot and use two forks to shred it into bite-sized pieces.
5. Make the Creamy Sauce
Set the Instant Pot to the sauté setting. Add the softened cream cheese and whisk it into the remaining broth until it forms a thick, smooth sauce.
6. Combine Everything
Return the shredded chicken to the pot and stir until it’s fully coated in the creamy sauce.
7. Add Toppings and Serve
Top the chicken with shredded cheddar cheese, crispy bacon crumbles, and sliced green onions. Serve hot and enjoy!
Creative Ways to Serve Instant Pot Crack Chicken
This dish is incredibly versatile, so you can enjoy it in many different ways:
- Sandwiches: Serve it on toasted buns for a hearty meal.
- Over Rice or Pasta: Add it to your favorite carbs for a filling dinner.
- Low-Carb Options: Use lettuce wraps, cauliflower rice, or zucchini noodles.
- As a Dip: Serve with tortilla chips or crackers for a crowd-pleasing appetizer.
Tips for the Best Instant Pot Crack Chicken
- Use Fresh Ingredients: Freshly shredded cheddar melts better than pre-packaged.
- Adjust the Sauce Consistency: If the sauce is too thick, add a splash of chicken broth or cream.
- Don’t Overcook: Use a meat thermometer to ensure the chicken doesn’t dry out. It should reach an internal temperature of 165°F (74°C).
- Make It Spicy: Add a pinch of cayenne or a splash of hot sauce for some heat.
- Double the Recipe: Instant Pot Crack Chicken freezes well, so make extra for busy weeknights.
Nutritional Information
Here’s an approximate breakdown of the nutritional values per serving (based on six servings):
| Nutrient | Amount |
| Calories | 350–400 |
| Protein | 35g |
| Fat | 25g |
| Carbohydrates | 2–4g |
| Fiber | 0g |
| Sodium | 800–900mg |
FAQs About Instant Pot Crack Chicken
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Increase the cooking time to 15 minutes under high pressure, and ensure the chicken is fully cooked before shredding.
2. Can I substitute cream cheese?
If you prefer a lighter option, use reduced-fat cream cheese or Greek yogurt. Note that the texture may vary slightly.
3. How long can I store leftovers?
Store leftover Crack Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
4. Can I make this dish dairy-free?
Yes, substitute dairy-free cream cheese and cheese alternatives. The flavor will still be delicious.
5. What can I do with leftovers?
Leftover Crack Chicken is perfect for making quesadillas, adding to omelets, or stuffing into baked potatoes.
6. Can I make this recipe in a slow cooker?
Absolutely! Follow the same steps, but cook on low for 6–8 hours or high for 3–4 hours.
Why Instant Pot Crack Chicken is a Game-Changer
This dish isn’t just about the flavors—it’s about convenience. In under an hour, you have a meal that’s ready to wow your family or feed a crowd. It’s perfect for meal prepping, game-day gatherings, or even a cozy dinner for two. Plus, the Instant Pot does most of the work, freeing up your time for other things.
Conclusion: Try Instant Pot Crack Chicken Today
Now that you know how to make Instant Pot Crack Chicken, it’s time to give it a try. With its creamy texture, smoky bacon, and sharp cheddar, this dish is bound to become a household favorite.
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Instant Pot Crack Chicken: The Ultimate Comfort Food Recipe
- Total Time: 30 minutes
- Yield: 6 servings
Description
Instant Pot Crack Chicken is the ultimate comfort food—creamy, cheesy, and packed with flavor. Tender shredded chicken is coated in a rich ranch-flavored sauce, topped with crispy bacon, sharp cheddar cheese, and fresh green onions. It’s versatile, quick to make, and perfect for sandwiches, pasta, or low-carb options like lettuce wraps.
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 3 large breasts)
- ½ cup low-sodium chicken broth
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 packet (1 ounce/3 tablespoons) ranch seasoning
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 5 slices thick-cut bacon, cooked and crumbled
- 4 green onions, thinly sliced
Instructions
- Prepare the Ingredients:
Cook and crumble the bacon, shred the cheddar cheese, and slice the green onions. - Set Up the Instant Pot:
Place the chicken breasts into the Instant Pot. Pour in the chicken broth and sprinkle with kosher salt, black pepper, and ranch seasoning. - Pressure Cook:
Secure the Instant Pot lid and set the valve to “sealing.” Pressure cook on high for 10 minutes. Once done, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure by switching the valve to “venting.” - Shred the Chicken:
Carefully remove the cooked chicken from the Instant Pot and shred it into bite-sized pieces using two forks. - Prepare the Creamy Sauce:
Set the Instant Pot to the sauté setting. Add the softened cream cheese to the remaining broth in the pot and whisk until smooth and creamy. - Combine and Mix:
Return the shredded chicken to the Instant Pot and stir until it is fully coated in the creamy sauce. - Add Toppings and Serve:
Top the chicken with shredded cheddar cheese, crumbled bacon, and sliced green onions. Serve hot.
Notes
- Use freshly shredded cheddar cheese for better melting and flavor.
- Adjust sauce consistency by adding a splash of chicken broth or cream if it’s too thick.
- For a spicy twist, add a pinch of cayenne or a splash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (including pressure release time)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
