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.
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.
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.
Be sure to try this Slow Cooker Crack Chicken Pasta. You will love it!
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!
How To Serve
This creamy chicken makes an awesome sandwich. I like to use buns to make a snadwich with it. You can also use it as a quesadilla filling. For a low carb, keto-friendly meal, serve it in lettuce wraps.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in a microwave or on the stove.
Equipment Needed
You will need a pressure cooker for this recipe. I use a 6-quart Instant Pot.
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TRY THESE OTHER INSTANT POT RECIPES
- Instant Pot Mississippi Roast
- Instant Pot 3-Packet Pot Roast
- Instant Pot Creamy Lemon Chicken
- Instant Pot Jalapeno Popper Shredded Chicken
- Instant Pot Creamy Cajun Pasta
Instant Pot Crack Chicken
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Adventures of a Nurse
Disclosure: This post may contain affiliate links.
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
I would like to add pasta to this recipe. Can you give me specific cooking instructions on how you incorporated the pasta?
I doubled it and it did fine.
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.
Bob, thanks for the Hot Sauce tip! Great idea!
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.
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.
Four halves. The way boneless chicken breasts come packages at the store.
Made this for our first time using the Instant Pot. We love it, takes awesome!!
Amazing!!!
What do you serve this with?
I served it with steamed broccoli and baked potatoes
I found this dish to be too salty. I think next time I’d use half the ranch packet and leave out the bacon.
I use the spicy ranch for mine, instead of the regular package ranch.
Has anyone frozen this? Just wondered how it did.
I never add the ranch packet, sometimes a jar of rotell or just a little garlic seasoning.