Description
This Instant Pot Crack Chicken recipe is the ultimate comfort food — creamy, cheesy shredded chicken packed with ranch seasoning and crispy bacon, all made effortlessly in your pressure cooker. Perfect for busy weeknights, meal prep, or casual gatherings, this dish delivers big flavor with minimal effort. Serve it on buns, over cauliflower rice for a keto-friendly twist, or wrap it in lettuce cups. Ready in just 40 minutes, it’s a hearty, satisfying meal that’s sure to become a family favorite.
Ingredients
3 pounds boneless, skinless chicken breasts
½ cup low-sodium chicken broth
2 tablespoons ranch seasoning (dry mix)
2 teaspoons Italian seasoning
5 ounces cream cheese, cubed
1½ teaspoons hot sauce (optional)
1 cup shredded sharp cheddar cheese
½ cup grated parmesan cheese
1 tablespoon dried parsley
6 slices cooked bacon, crumbled
7 green onions, chopped
Optional Add-Ins
Extra cheddar cheese, for garnish
Fresh chopped parsley or chives, for garnish
Instructions
Place chicken breasts in the bottom of the Instant Pot.
Pour in chicken broth and sprinkle ranch seasoning and Italian seasoning over the top.
Add cubed cream cheese directly on top of the chicken.
Secure the lid and set valve to Sealing.
Select Manual or Pressure Cook and set the timer for 15 minutes (use 20 minutes if chicken is frozen).
When cooking cycle completes, allow natural release for 10 minutes.
Carefully switch the valve to Venting for a quick release of remaining pressure.
Open the lid and transfer chicken to a large bowl.
Shred the chicken using two forks.
Whisk the remaining liquid and melted cream cheese until smooth in the Instant Pot.
Add shredded cheddar cheese, parmesan, hot sauce, and dried parsley to the sauce and stir.
Stir shredded chicken back into the sauce until well coated.
Mix in crumbled bacon and chopped green onions.
Garnish with extra cheese or parsley if desired.
Serve hot on buns, over rice, or in lettuce wraps for a keto version.
Notes
For a thicker sauce, add more cream cheese or cheddar cheese after cooking.
For a spicier version, increase the hot sauce to your taste.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (~1½ cups)
- Calories: 564 kcal
- Sugar: 1 g
- Sodium: 1146 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 60 g
- Cholesterol: 211 mg