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