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Instant Pot Crack Chicken

Instant Pot Crack Chicken is called crack chicken for a reason. It is so addicting! Really creamy with lots of ranch flavor, bacon, cream cheese, cheddar cheese, plus green onions. It tastes great eaten as is, but it also makes a great sandwich. You could even serve it as a dip.

Instant Pot Crack Chicken

Quick and Easy Dinner Recipe

Besides the flavor of this chicken, the best thing about it is it can be made so fast. Four chicken breasts along  with a block of cream cheese and a packet of dry ranch seasoning are cooked under high pressure in an Instant Pot for 15 minutes. You also need to add 1/2 cup of water.

Instant Pot Crack Chicken with bacon and cheese

At the end of the 15 minutes, do a quick pressure release by turning the valve to “venting” until the pin drops. Remove just the chicken from the pot, it will be really tender and it will shred easily.

Instant Pot Crack Chicken recipe

Make The Sauce

The liquid will be a little watery and the cream cheese won’t completely be incorporated. To finish up the sauce, first whisk it vigorously to get the cream cheese smooth. Then add some cornstarch mixed with either a little cooled cooking liquid or some cold water.  Cook on “Saute” mode until the sauce simmers and thickens. Return the shredded chicken to the pot along with the shredded cheddar cheese.

Then add the bacon and green onions and get ready to dig in. This is one creamy and delicious chicken recipe and it is sure to become a family favorite!

Equipment Needed

You will need a pressure cooker for this recipe. I use a 6-quart Instant Pot.


Instant Pot Crack Chicken sandwich

Watch the short video below to see how to make this easy recipe!

Instant Pot Crack Chicken

Instant Pot Crack Chicken

Instant Pot Crack Chicken is called crack chicken for a reason. It is so addicting! Really creamy with lots of ranch flavor, bacon, cream cheese, cheddar cheese, plus green onions. It tastes great eaten as is, but it also makes a great sandwich. You could even serve it as a dip.
PREP: 5 minutes
COOK: 20 minutes
TOTAL: 25 minutes



  • 4 boneless, skinless chicken breasts
  • 1 (8-ounce) package cream cheese
  • 1 packet Ranch seasoning
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 2 green onions


  • Place chicken and cream cheese in Instant Pot.
  • Sprinkle ranch seasoning over the top and add 1/2 cup water.
  • Close Intstant Pot and set to High Pressure for 15 minutes. Be sure you turn the valve to “sealing”.
  • Do a quick pressure release. Once pin drops, remove the lid.
  • Remove about 2 to 3 teaspoons of liquid from the pot and place in a small bowl to cool.
  • Remove chicken to a cutting board and shred.
  • Turn Instant Pot to “Saute” mode and whisk the liquid vigurously to break up the cream cheese. When liquid comes to a simmer, stir the cornstarch into the 2 to 3 teaspoons of liquid you removed from the pot. (It should no longer be hot. If it is, stir the cornstrach into 2 to 3 teaspoons of cold water instead.)
  • Add cornstarch mixture to the Instant Pot. Cook and whisk until it thickens. Then add chicken back to pot along with cheddar cheese. Turn Instant Pot off.
  • Sprinkle bacon and green onions on top and serve.


Please Note that cooking time does NOT include the time it takes for your Instant Pot to pressurize. This can take 15 minutes or so.


Calories: 605kcal
Course: Dinner, Main Dish
Cuisine: American
Keyword: instant pot

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Recipe adapted from Adventures of a Nurse

Disclosure: This post may contain affiliate links.

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69 thoughts on “Instant Pot Crack Chicken”

  1. I made this last night and it turned out very good! I took some for lunch the next day and it was even better! I fried bacon and got it crispy then sprinkled it on top just like the picture! Great recipe and easy to make.

  2. It was good! But defenently not done at 15, it took 35 min. And much better with More Big bacon strips inside And jalapeño from Can juices. Maybe I would’ve added a pickle hm but yum! Not salty at all .

  3. Mystifiedme

    This sounds great. I’ll make it soon.

    I think I’ll add some pineapple pieces.

    I love chicken & bacon together.


  4. Just made this tonight. I had six chicken breasts so that’s what I used. I served it on spaghetti. very rich but it was a hit! I stirred the remaining bacon, cheddar and green onion in to the leftovers for sandwiches for hubby’s lunches.

  5. Chelsea R Blackmer

    This recipe is great! Just cut the ranch season packet down a little. Then it isn’t as salty. I find it better on a bun. Like a chicken sloppy Joe. Hawaiian rolls do it justice. Also to cut cooking time (if you need it done fast). Just use already cooked bacon bits. Not the hard crunchy kind. Just the soft bacon bits you can get at the store. Broil the buns (hawaiian buns) in the oven for about a minute and a half. You can also get the hawaiian rolls and make sliders for a party!

  6. I thought this was just OK.

    I switched out the 1/2C water for chicken stock and also used chicken stock to mix with the corn starch to thicken at the end. . I added two extra pieces of bacon and about 1/4c more cheddar than it called for.

    Even with these alterations I felt it was still missing something.

    It reminded me of buffalo chicken dip without the hot sauce.

  7. My chicken.cooked ok but to me it tastes a lil blah like it needed something. Maybe I will try chive or onion cream cheese to give it that umph .. I feel that it needed ..

  8. this was the first thing I made in the instapot and it was fantastic although I have a NuWave so it’s a bit different than the normal instapot but it worked perfectly the only problem was there wasn’t enough LOL that brings me to my next point if I wanted to double this recipe I know how to do it but I just want to make sure that it would still turn out as great as it did with the normal recipe. also I used the spicy ranch which was fantastic and on top of that I actually put the wheat egg noodles in to make Anna pasta and I put that in when I was making my sauce it was great

    1. Amee Childers

      I would like to add pasta to this recipe. Can you give me specific cooking instructions on how you incorporated the pasta?

  9. Russ Perkins

    Like Bob Vogler did, I added some wing sauce to give it an extra kick. Also I had to double the cooking time as the chicken was not done after the given time. I sprayed the pot with Pam before I started cooking and did not get the dreaded “burn” indicator. It was a little salty but not overwhelming. Everyone really liked it and said they would like it again soon.

  10. This was delicious. Had to cook the chicken a bit longer as mentioned above. I added 1/2 cup of wing sauce which gave it just the right kick … not too hot as my wife is not a fan but we both enjoyed this dish.

    1. Karen Gonzalez

      If you could please answer me this question. When you say 4 chicken breasts, do you mean 2 whole breasts, deboned? Like the 2 breast pieces each chicken chicken has times two. Or do you mean 4 whole breasts, eight halves, from 4 chickens? Better yet about how many pounds would really help. Thanks.

  11. I found this dish to be too salty. I think next time I’d use half the ranch packet and leave out the bacon.

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