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Crack Chicken - Instant Pot


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  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 6 pieces bacon, diced raw
  • 4 chicken breasts
  • 1 cup chicken broth
  • 1 T package ranch dressing mix
  • 12 oz cream cheese
  • 2 cups shredded cheddar cheese
  • big handful of chopped green onions


Adapted from


Step 1

Turn instant pot to saute mode on high and once it says 'Hot', add diced bacon and cook until done.

Turn the pot off and remove cooked bacon to a platter and drain off most of the bacon grease. (Leave enough to saute the onions/garlic.)

Add onions and garlic; cook until fragrant.

Add chicken broth and scrape off bottom of pan.

Place chicken breasts and cream cheese in the instant pot. Sprinkle with ranch powder.

Close the lid and make sure the valve is set to seal. Cook on the manual setting on high pressure for 12 minutes. Let Natural Pressure release for 10 minutes and then do a quick release.

Remove chicken to a bowl. Turn the instant pot back to saute mode and whisk the cream cheese so it can thicken.

Shred the chicken and add it back in the pot along with bacon, cheese and green onions. Stir it until it is all combined.

Serve in sandwiches, or on cooked rice or egg noodles. ENJOY!


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