Name: Instant Pot Crack Chicken That’ll Have Everyone Asking for Seconds
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 packet ranch seasoning mix; 8 oz cream cheese, cut into cubes; 1/2 cup chicken broth; 1 cup shredded cheddar cheese; 6 slices cooked bacon, crumbled; 2 green onions, chopped; Salt and pepper, to taste; Optional: buns, wraps, or lettuce cups for serving

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Let me be real with you. The first time I made this Instant Pot Crack Chicken, I was skeptical. I mean, how great could shredded chicken, cream cheese, and bacon really be? Fast forward 20 minutes and I found myself scraping the pot clean with a tortilla chip. No regrets. This is one of those chicken instant pot recipes that checks all the boxes. It’s creamy, savory, and ridiculously easy—just toss everything in the Instant Pot, push a button, and boom. Dinner’s done before the kids finish fighting over who gets the blue cup. Whether you’re new to the Instant Pot or just tired of cycling through the same old dinners, this one’s a keeper. It’s one of those instant pot recipes healthy enough to justify seconds but indulgent enough to feel like a treat. And did I mention it’s fast? This is Instant Pot Recipes Easy at its finest, with all the cozy vibes of comfort food without the kitchen drama.

1) Key Takeaways
2) Easy Instant Pot Crack Chicken Recipe
3) Ingredients for Instant Pot Crack Chicken
4) How to Make Instant Pot Crack Chicken
5) Tips for Making Instant Pot Crack Chicken
6) Making Instant Pot Crack Chicken Ahead of Time
7) Storing Leftover Instant Pot Crack Chicken
8) Try these Main Course Recipes next!
9) Instant Pot Crack Chicken Recipe
10) Nutrition

1) Key Takeaways

This recipe uses chicken, ranch, cream cheese, bacon, and cheddar for an ultra-comforting result.
It only takes 20 minutes using the Instant Pot for a satisfying weeknight dinner.
Great for sandwiches, wraps, or as a low-carb filling for lettuce cups.
It stores well in the fridge and reheats beautifully the next day.

2) Easy Instant Pot Crack Chicken Recipe

This instant pot recipe came to me one evening when I just couldn’t figure out what to cook with the few ingredients left in my fridge. Chicken? Check. Bacon? Check. Cream cheese? You better believe it. And just like that, Instant Pot Crack Chicken was born—and honestly, it’s stayed in the weekly dinner rotation ever since.

I love how easy it is. You dump a handful of pantry staples into the Instant Pot, press a button, and in less time than it takes to scroll through social media, dinner’s ready. This one’s saved me more than a few times when life got hectic.

If you’re on the hunt for Instant Pot recipes that actually deliver on flavor without hogging your evening, this one’s it. Whether you spoon it over rice, stuff it into a sandwich, or scoop it straight from the pot, it satisfies like no other.

3) Ingredients for Instant Pot Crack Chicken

Boneless Skinless Chicken Breasts: These are your blank canvas. They soak up all the creamy, ranch-flavored goodness while staying juicy thanks to pressure cooking.

Ranch Seasoning Mix: That iconic tangy herb flavor we all love. It’s the shortcut flavor bomb that gives this dish its signature crack chicken taste.

Cream Cheese: Adds that velvety, rich texture. I cube it so it melts evenly into the mix without clumping.

Chicken Broth: A little liquid goes a long way to keep the pressure up and help everything meld together.

Shredded Cheddar Cheese: This gives you those stretchy, cheesy bites that make this meal so comforting. Sharp cheddar adds the most punch.

Cooked Bacon: Smoky, salty, and absolutely necessary. I usually crisp it up ahead of time so it’s ready to stir in.

Green Onions: They add just a bit of freshness and bite to balance all that rich flavor.

Salt and Pepper: Season to your liking, but with bacon and ranch already bringing flavor, you won’t need much.

Optional: Buns, Wraps, or Lettuce Cups: How you serve it is up to you. I love it on a toasted bun, but it’s killer in lettuce cups for something lighter.

4) How to Make Instant Pot Crack Chicken

Step 1: Place the chicken breasts in the Instant Pot and sprinkle the ranch seasoning over them. No need to stir—it all blends together during cooking.

Step 2: Add the cubed cream cheese on top of the chicken. Pour the broth around the sides to keep the seasoning from getting washed off.

Step 3: Seal the Instant Pot lid, set the valve to sealing, and cook on high pressure for 15 minutes.

Step 4: After the cook time ends, do a quick release. Be cautious of the steam—it’s hot and sneaky!

Step 5: Shred the chicken right inside the pot with two forks. It should fall apart easily and soak up all that cheesy ranch flavor.

Step 6: Stir in the shredded cheddar, bacon, and chopped green onions. Mix until everything’s melted and combined.

Step 7: Taste and add salt or pepper if needed. Serve hot, and enjoy your new favorite weeknight dinner.

5) Tips for Making Instant Pot Crack Chicken

I’ve made this recipe more times than I can count, and I’ve picked up a few tricks along the way. First off, don’t skip the cream cheese cubes. They melt much more evenly than dumping in one whole brick.

When it comes to bacon, I go for thick-cut, cooked until crisp. Chop it into bits before adding so you get a little in every bite. And if you’re really short on time, use pre-cooked bacon—it works just fine.

Need a lower-fat option? Swap in low-fat cream cheese and reduce the cheddar. It’s still delicious, but maybe a bit friendlier on the waistline. Either way, you’re getting one of those instant pot recipes that’s hard not to love.

6) Making Instant Pot Crack Chicken Ahead of Time

This recipe is gold when it comes to meal prepping. Make a big batch on Sunday, and you’ve got lunch or dinner sorted for the next few days. It keeps well and even improves overnight.

Let it cool completely before transferring to containers. The flavors seem to settle in deeper when they’ve had time to rest. I reheat mine with just a splash of broth to bring it back to its creamy best.

If you’re bringing it to a potluck or party, warm it right before serving and bring buns or wraps for a DIY sandwich bar. It’s a crowd-pleaser every time. Instant pot recipes rarely hit this level of convenience.

7) Storing Leftover Instant Pot Crack Chicken

Once cooled, stash your leftovers in an airtight container and pop them in the fridge. They’ll stay tasty for 3 to 4 days, making them perfect for quick meals throughout the week.

To reheat, I toss a portion into a skillet or microwave with a splash of chicken broth. Stir often to keep it creamy and avoid any weird texture from the cheese.

You can even freeze it for up to a month, though the texture may shift slightly. Just thaw it overnight in the fridge and reheat as usual. It’s one of those chicken instant pot recipes that holds up well.

8) Try these Main Course Recipes next!

9) Instant Pot Crack Chicken Recipe