Keyword: Instant Pot crack chicken, Instant Pot crack chicken sandwich, Instant Pot crack chicken sandwiches
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
Pressure Release: 10 minutesminutes
Total Time: 40 minutesminutes
Servings: 8servings
Calories: 370kcal
Author: Cook Dinner Tonight
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
6slicesbaconchopped
1cupreduced-sodium chicken broth
3poundsboneless skinless chicken breasts
2 ½tablespoonsdry ranch seasoning just over 1 oz.
¼teaspoonItalian seasoning blend
8ouncescream cheesecut into 1 oz squares
1teaspoonhot sauce
½teaspoongarlic powder
¼teaspoondried parsley
1cupshredded cheddar cheese
4green onionssliced
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.