Instant Pot crack chicken makes deliciously tasty chicken! This recipe tops boneless chicken breast with a creamy sauce, bacon, and green onions for a super flavorful lunch or dinner!
When I first tried crack chicken, I had no idea what the name was. I just knew that it was good!
This chicken has the combination of creamy sauce, seasonings, bacon, and cheese, which makes it incredibly tasty. This Instant Pot version is also much faster than the slow cooker versions.
Since it’s pretty quick and easy, it makes a good weeknight dinner, and I’ve included serving suggestions below.
Why is it called “crack chicken”?
This chicken dish got its name because it’s so good that people say it’s addictive. It’s one of those food names that I don’t love, but if I were to call this something like “cheesy cream cheese bacon ranch chicken” it’s a mouthful, and no one would know what recipe I’m talking about!
How to make Instant Pot crack chicken
Press SAUTE. When HOT, add chopped bacon. Cook, stirring regularly, until crisp. Remove bacon to a plate.
Carefully pour out the bacon grease. Pour in the chicken broth, and scrape up any of the browned bits from the bottom of the inner pot.
Press CANCEL. Add the chicken breasts.
Sprinkle the ranch seasoning and Italian seasoning on top of the chicken breast. Close and lock the lid.
Cook. Open the lid, and remove the chicken to a plate. Shred the chicken with two forks. Set aside.
If you like less saucy chicken, remove half of the cooking liquid from the inner pot and discard. Press SAUTE.
Add the cream cheese to the inner pot, and whisk until melted and combined. Stir in cheddar cheese, hot sauce, garlic powder, dried parsley, and half of the cooked bacon until combined.
Add in shredded chicken, and mix well. Sprinkle with remaining half bacon and green onions just before serving.
Tips
Tips- Bacon: I use regular-sliced hickory smoked bacon in this recipe.
- Chicken broth: I like to use reduced-sodium broth because the bacon adds a good amount of salt to the recipe. Please feel free to use regular or unsalted according to your tastes.
- Cream cheese: You can use regular, reduced-fat, or Greek cream cheese in this recipe. I find that fat-free doesn’t melt as well.
- Hot sauce: I use chipotle Tabasco sauce in this recipe. It doesn’t add heat but does add flavor. Feel free to use another type of hot sauce, like sriracha, and to increase the amount to taste.
- Nutrition values are estimates.
Serving suggestions
My favorite way to serve this chicken is on a bun as a sandwich. However, if you’re trying to keep the carbs down, you could serve the chicken in a low carb wrap, in a lettuce wrap, or serve it as a dip with low carb dippers.
More Instant Pot chicken recipes!
More Instant Pot chicken recipes!If you’ve tried this Instant Pot crack chicken recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can FOLLOW ME on PINTEREST FACEBOOK or INSTAGRAM even more delicious food.
Instant Pot Crack Chicken
Equipment
- Instant Pot/Electric Pressure Cooker
Ingredients
- 6 slices bacon chopped
- 1 cup reduced-sodium chicken broth
- 3 pounds boneless skinless chicken breasts
- 2 ½ tablespoons dry ranch seasoning just over 1 oz.
- ¼ teaspoon Italian seasoning blend
- 8 ounces cream cheese cut into 1 oz squares
- 1 teaspoon hot sauce
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
- 1 cup shredded cheddar cheese
- 4 green onions sliced
Instructions
- Press SAUTE.
- When HOT, add chopped bacon.
- Cook, stirring regularly, until crisp.
- Remove bacon to a plate.
- Carefully pour out the bacon grease.
- Pour in the chicken broth, and scrape up any of the browned bits from the bottom of the inner pot.
- Press CANCEL.
- Add the chicken breasts.
- Sprinkle the ranch seasoning and Italian seasoning on top of the chicken breast.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL HIGH pressure and adjust the time to 16 minutes.
- Let the pressure release naturally for 10 minutes.
- Then turn the pressure release valve to VENTING to release any remaining pressure.
- Open the lid, and remove the chicken to a plate.
- Shred the chicken with two forks. Set aside.
- If you like less saucy chicken, remove half of the cooking liquid from the inner pot and discard.
- Press SAUTE.
- Add the cream cheese to the inner pot, and whisk until melted and combined.
- Stir in cheddar cheese, hot sauce, garlic powder, dried parsley, and half of the cooked bacon until combined.
- Add in shredded chicken, and mix well.
- Sprinkle with remaining half bacon and green onions just before serving.
Notes
- Bacon: I use regular-sliced hickory smoked bacon in this recipe.
- Chicken broth: I like to use reduced-sodium broth because the bacon adds a good amount of salt to the recipe. Please feel free to use regular or unsalted according to your tastes.
- Cream cheese: You can use regular, reduced-fat, or Greek cream cheese in this recipe. I find that fat-free doesn't melt as well.
- Hot sauce: I use chipotle Tabasco sauce in this recipe. It doesn't add heat but does add flavor. Feel free to use another type of hot sauce, like sriracha, and to increase the amount to taste.
- Nutrition values are estimates.
Leave a Reply