Instant Pot Crack Chicken That’ll Have Everyone Asking for Seconds
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.
Servings: 6 servings
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
Instructions
- Place the chicken breasts into the Instant Pot. Sprinkle the ranch seasoning on top.
- Add the cream cheese cubes and pour in the chicken broth.
- Secure the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Do a quick release of pressure. Shred the chicken directly in the pot using two forks.
- Stir in the shredded cheddar, crumbled bacon, and green onions.
- Taste and season with salt and pepper as needed.
- Serve warm on buns, in wraps, or over lettuce for a low-carb option.