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Instant Pot Crack Chicken

Instant Pot crack chicken served over white rice in a white bowl topped with sliced green onions and crumbled bacon
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Creamy, cheesy, and ready in 40 minutes. Tender shredded chicken breasts pressure cooked with ranch seasoning, then folded with cream cheese, sharp cheddar, Parmesan, and crispy bacon. High-protein, low-carb, and keto-friendly.

Ingredients

Scale
  • 3 pounds boneless, skinless chicken breasts
  • 3/4 cup low-sodium chicken broth
  • 3 cloves garlic, minced
  • 3 tablespoons dried minced onion
  • 1 ounce dry ranch dressing mix (1 standard packet)
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 8 ounces cream cheese, softened and cubed
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 3/4 cup crumbled cooked bacon
  • 5 green onions, sliced

Instructions

  1. Pour the low-sodium chicken broth into the bottom of the Instant Pot and insert the trivet.
  2. Place chicken breasts on the trivet in a single layer.
  3. Sprinkle the minced garlic, dried minced onion, ranch dressing mix, onion powder, black pepper, and cayenne evenly over the chicken.
  4. Secure the lid, set the valve to Sealing, and set the Instant Pot to Pressure Cook on Normal for 15 minutes.
  5. When cook time ends, allow a 5-minute Natural Release, then carefully switch the valve to Venting for a Quick Release of remaining pressure.
  6. Remove chicken to a cutting board and shred using two forks.
  7. Switch the Instant Pot to Low Saute. Remove the trivet and discard or save the broth. Add the cubed cream cheese to the pot and whisk continuously until completely melted and smooth, about 2 to 3 minutes.
  8. Switch to the Warm setting. Return shredded chicken to the pot and stir to coat evenly in the cream sauce.
  9. Turn the Instant Pot completely off. Add shredded cheddar, Parmesan, crumbled bacon, and sliced green onions. Stir gently until cheese melts and everything is combined.
  10. Serve immediately on buns, over rice, with noodles, or over zucchini noodles.

Notes

  • Always use the trivet to keep chicken elevated above the broth. This prevents waterlogging and gives you a much better texture.
  • Turn the Instant Pot completely off before adding cheddar and Parmesan. Any residual heat from Saute or Warm is enough to melt the cheese gently. High heat causes cheese to break and become greasy.
  • Always use low-sodium broth. The ranch packet, bacon, and cheeses already contribute significant sodium to this dish.
  • If the sauce is too thin after combining, leave the pot on Warm with the lid off for 5 to 10 minutes to thicken naturally.
  • For very large chicken breasts (over 10 ounces each), increase the pressure cook time to 18 minutes.

Nutrition

Find it online: https://www.benefitiany.com/instant-pot-crack-chicken/