Instant Pot Crack Chicken

Jump to Recipe Pin Recipe Print Recipe

This Instant Pot Crack Chicken is a delicious weeknight chicken dinner made with cream cheese, ranch seasoning, cheddar, bacon and scallions!

Ingredients and substitutions

• Olive oil – feel free to use any neutral cooking oil, such as canola oil, in place of olive oil.
• Chicken breasts – boneless skinless chicken thighs will also work, but you’ll need to reduce the cooking time to 6 minutes.
• Chicken broth – vegetable broth can be used instead.
• Cream cheese – you can use low-fat cream cheese to cut down on calories.
• Dry ranch seasoning – reduce the sodium in this recipe by making a homemade seasoning.
• Cheddar cheese – substitute for another melting cheese like white cheddar, Monterey Jack or smoked gouda.
• Scallions – swap out for green onions or chives.
• Bacon – turkey bacon would be a healthier option but has a milder flavor.
• Broccoli – feel free to serve this dish with another side or vegetable of your choice.

How to make crack chicken in the Instant Pot

Step 1: Add chicken to the Instant Pot.

Add olive oil and chicken breasts to the pressure cooker.

Step 2: Microwave the cream cheese.

In a large bowl, microwave the cream cheese for 1 minute to soften.

Step 3: Stir in the seasoning.

Whisk in the seasoning packet and chicken broth, then pour the mixture over the chicken.

Step 4: Cook on high pressure.

Turn to manual mode and cook on high pressure for 8 minutes.

Step 5: Shred the chicken.

Do a natural pressure release, then open the lid when safe to do so. Shred the chicken inside the pot with two forks.

Step 6: Serve and enjoy!

Stir in the cheese, then top with scallions and bacon. Remove from the pot, serve with any sides and dig in.

Crack Chicken Tips & Tricks

Here are some of my top tips for making this Instant Pot crack chicken recipe:

• Make your own seasoning: You can buy a store-bought packet or make your own ranch seasoning mix. It’s super easy to make, and you can make a big batch and store it in your pantry for future recipes.
• Switch up the sides: I normally go with broccoli, but the chicken would also be good with steamed veggies, mashed potatoes or a side salad.
• Serve as a sandwich or wrap: You can use the leftovers to make sandwiches or lettuce wraps. Just serve the chicken on your favourite sandwich bread, or in Boston leaf or romaine lettuce.
• Make pasta: If you’re looking for a pasta version, check out my Instant Pot crack chicken pasta recipe.

Frequently Asked Questions

Why is it called crack chicken?

It’s called crack chicken because of the various seasonings that make up the sauce – cheese, ranch seasoning and bacon.

How do you make the ranch seasoning?

You can use a packet of dry ranch seasoning or make your own using my recipe. The seasoning typically consists of buttermilk powder, dried dill, chives, salt, pepper, onion powder, parsley and garlic powder.

Why is it runny?

If you find that your crack chicken is runny after cooking, you likely added too much broth. Make sure you’re adding in just 1 cup of broth to your cream cheese mixture.

Can you use frozen chicken?

I haven’t tested this recipe using frozen chicken, and the moisture released from the chicken as it defrosts and cooks would likely make the sauce too runny so it wouldn’t have that nice creamy texture. I’d recommend defrosting the frozen chicken first, then following the recipe as normal.

Storing and reheating

You can store any leftover Instant Pot crack chicken in the fridge for 3 to 4 days. If you’re meal prepping this dish, divide the chicken evenly amongst meal prep containers along with a side dish of your choosing like steamed broccoli.

Reheat individual serving sizes in the microwave until the sauce has melted and the chicken is warmed through. You can also reheat in a pan on the stovetop or in the oven for 10 minutes at 350° Fahrenheit.

Freezing this recipe

Let your Instant Pot crack chicken cool, then transfer it to airtight containers or freezer-safe Ziploc bags for up to 3 months. When it comes to how to eat crack chicken after it’s been frozen, it’s easy – just let it defrost in the fridge overnight before reheating as normal.

More Instant Pot chicken recipes

• Instant Pot Buffalo Chicken
• Instant Pot BBQ Chicken
• Instant Pot Creamy Chicken & Rice

Meal prep tools for this recipe

• Order ranch seasoning online.
• Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.

Instant Pot Crack Chicken

This Instant Pot Crack Chicken is a delicious weeknight chicken dinner made with cream cheese, ranch seasoning, cheddar, bacon and scallions! 4.40 from 23 votes Print Pin Course: Main CourseCuisine: AmericanKeyword: instant pot crack chicken Prep Time: 15 minutes minutesCook Time: 15 minutes minutesTotal Time: 30 minutes minutes Servings: 6 servings Calories: 487kcal Author: Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breasts
• 1 cup chicken broth
• 1 package cream cheese
• 1 package dry ranch seasoning
• 1 cup cheddar cheese grated
• 4 scallions sliced
• 8 slices bacon

Optional side dish

• 1 head broccoli

Instructions

• Add olive oil and chicken breasts to Instant Pot. In a large bowl, microwave cream cheese for 1 minute to soften, then stir in ranch seasoning packet and chicken broth. Pour over chicken in Instant Pot.
• Place the lid on Instant pot and press the pressure cook button. Select the high setting, then set to cook for 8 minutes. Instant Pot will take about 5-10 minutes to preheat then the 8 minutes to pressure cook. Note: to double recipe, add 5 more minutes cook time.
• Let the pressure naturally release once chicken has finished cooking (should take 15-20 min), then open lid when safe to do so. Shred chicken inside pot with two forks.
• Meanwhile, if serving, add broccoli to a large bowl of water and microwave for 10 minutes. Drain then set aside. While chicken is pressure cooking, fry bacon in a skillet on the stove.
• Add cheese to chicken, then top with scallions and bacon. Serve with side of steamed broccoli and enjoy!

Video

Notes

Sear the chicken before cooking for extra-juicy chicken. You could also make this recipe in the crockpot. Just cook on high for 4 hours! Store any leftovers in the fridge for 3-4 days. Reheat in the microwave, in a pan on the stovetop or in the oven for 10 minutes at 350° F. Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 487kcal | Carbohydrates: 12g | Protein: 30g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 1073mg | Potassium: 782mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1441IU | Vitamin C: 96mg | Calcium: 232mg | Iron: 2mg