Instant Pot Crack Chicken
This Instant Pot Crack Chicken is a delicious weeknight chicken dinner made with cream cheese, ranch seasoning, cheddar, bacon and scallions!
Servings: 6 servings
Calories: 487kcal
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts
- 1 cup chicken broth
- 1 package cream cheese
- 1 package dry ranch seasoning
- 1 cup cheddar cheese grated
- 4 scallions sliced
- 8 slices bacon
Optional side dish
- 1 head broccoli
Instructions
- Add olive oil and chicken breasts to Instant Pot. In a large bowl, microwave cream cheese for 1 minute to soften, then stir in ranch seasoning packet and chicken broth. Pour over chicken in Instant Pot.
- Place the lid on Instant pot and press the pressure cook button. Select the high setting, then set to cook for 8 minutes. Instant Pot will take about 5-10 minutes to preheat then the 8 minutes to pressure cook. Note: to double recipe, add 5 more minutes cook time.
- Let the pressure naturally release once chicken has finished cooking (should take 15-20 min), then open lid when safe to do so. Shred chicken inside pot with two forks.
- Meanwhile, if serving, add broccoli to a large bowl of water and microwave for 10 minutes. Drain then set aside. While chicken is pressure cooking, fry bacon in a skillet on the stove.
- Add cheese to chicken, then top with scallions and bacon. Serve with side of steamed broccoli and enjoy!
Video
Notes
Sear the chicken before cooking for extra-juicy chicken.
You could also make this recipe in the crockpot. Just cook on high for 4 hours!
Store any leftovers in the fridge for 3-4 days. Reheat in the microwave, in a pan on the stovetop or in the oven for 10 minutes at 350° F.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 487kcal | Carbohydrates: 12g | Protein: 30g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 1073mg | Potassium: 782mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1441IU | Vitamin C: 96mg | Calcium: 232mg | Iron: 2mg