Ready to elevate your chicken game? Try this easy Instant Pot Crack Chicken, a high-protein, keto-friendly main course that’s as easy to make as it is delicious. With its creamy cream cheese and ranch-flavored sauce, this versatile dish can be served up in sandwiches, with mashed potatoes, or alongside your favorite sides!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Crack Chicken is a creamy chicken dish known for its addictive flavor. It’s made with boneless chicken, rich cream cheese, zesty Ranch seasoning, sharp cheddar cheese, and crispy bacon. The name “crack chicken” comes from its irresistibly delicious taste, making it hard to stop eating once you start! Despite often being served with carb-heavy sides like buns or potatoes, it’s a popular low-carb and keto choice due to its high protein and fat content and minimal carbs when served without the buns or carb-rich sides. This makes it a versatile dish that fits well into any healthy eating plan!
Making the ultimate crack chicken is super easy and fast, perfect for when you’re short on time. With the crack chicken instant pot method, you just add chicken, broth, and Ranch seasoning, cook it for 10 minutes, and let it release pressure naturally. Then, shred the chicken, mix in cream cheese, and top with cheddar, bacon, and green onions. It’s a quick, flavor-packed chicken that’s effortlessly delicious!
Whether you’re hosting a family dinner, a game night, or looking for a satisfying weekday meal, this easy keto chicken checks all the boxes. Serve it as a hearty sandwich filling, on a bed of loaded mashed potatoes, or mixed with oven roasted green beans for a comforting low carb meal. Or enjoy it as is or with a side of low-carb veggies!
Jump to:
- Why You’ll Love This Crack Chicken Recipe
- Ingredients You’ll Need for Instant Pot Crack Chicken
- How To Make Crack Chicken in the Instant Pot
- Cooking Tips
- How To Serve Instant Pot Crack Chicken
- How to store Instant Pot Crack Chicken
- FAQ’s
- More Easy Chicken Recipes
- More Instant Pot Recipes
- Ultimate Instant Pot Crack Chicken
Why You’ll Love This Crack Chicken Recipe
- The Instant Pot streamlines the cooking process, turning what could be hours of slow cooking into a quick, efficient 15-minute meal, making it perfect for busy weeknights.
- The combination of creamy cream cheese, tangy Ranch seasoning, and savory bacon creates a delicious flavor profile that’s both rich and satisfying.
- Whether you’re craving a hearty sandwich, a topping for a baked potato, or a simple, low-carb bowl, this crack chicken recipe adapts to fit a variety of meals.
- The recipe is perfect for meal prepping as it stores and reheats well, ensuring you have a delicious, ready-to-eat protein option throughout the week.
Ingredients You’ll Need for Instant Pot Crack Chicken
- Boneless Skinless Chicken Breasts– Forms the base of the dish, providing a lean protein that absorbs flavors well and shreds easily after cooking.
- Chicken Broth– Adds moisture and a subtle depth of flavor to the chicken, helping it cook evenly in the Instant Pot. Use low sodium chicken broth if possible.
- Ranch Seasoning Mix– Infuses the dish with a zesty, herbaceous taste, offering a blend of spices that complements the creamy elements.
- Cream Cheese– Gives the dish its signature creamy texture and rich flavor, balancing the tanginess of the Ranch seasoning.
- Cheddar Cheese– Melts into the dish, adding a sharp, cheesy flavor that pairs perfectly with the creamy chicken.
- Cooked Bacon– Provides a crispy, salty contrast to the creamy elements, adding a layer of savory crunch.
- Green Onions– Offer a fresh, mild onion flavor and a pop of color, enhancing the overall presentation and taste of the dish.
How To Make Crack Chicken in the Instant Pot
- Prepare the chicken: Trim any excess fat off of the chicken, then pat dry with paper towels.
- Pressure cook chicken: Add the chicken to the instant pot along with the chicken broth and ranch dressing seasoning mix. Place the lid on and ensure the valve in the SEALING position, then set the pressure cooker to cook on manual HIGH for 10 minutes. Once the cooking is complete, do a 5-minute natural pressure release before manually releasing the rest of the pressure.
- Shred the chicken: Remove the cooked chicken from the liquid with tongs. Shred using two forks and set aside.
- Make the sauce: Turn the instant pot to SAUTE mode, then add the cream cheese. Whisk it into the liquid until smooth, then add the shredded chicken and stir until completely coated.
- Serve and enjoy: Plate the creamy shredded chicken with your favorite side dish while hot. Sprinkle with crumbled bacon, shredded cheddar cheese, and chopped green onion. Enjoy!
Cooking Tips
- Before adding it to the Instant Pot, pat the chicken dry with paper towels to ensure better searing and flavor absorption.
- Cut the cream cheese into small cubes before adding it to the pot for easier melting and a smoother, more even sauce.
- Opt for low-sodium chicken broth to control the saltiness of the dish, especially since the bacon and Ranch seasoning add salt.
- Cook the bacon until it’s crispy for added texture contrast against the creamy chicken.
- Instead of using two forks, use a hand mixer on low speed to shred the chicken directly in the pot for a quick and uniform texture.
- Taste the sauce after adding the cream cheese and adjust the seasoning if needed, considering the flavors from the Ranch mix and cheese.
- Allow the finished dish to rest for a few minutes after cooking; this helps the flavors meld together better.
- If you prefer using the crock pot, try making Slow Cooker Crack Chicken.
How To Serve Instant Pot Crack Chicken
- Sandwich Filling: Pile the creamy crack chicken high on toasted hamburger buns for a satisfying and easy-to-make sandwich.
- Over Rice: Serve it over a bed of steamed white or brown rice for a simple, comforting meal.
- Keto Bowl: For a low-carb option, place the crack chicken in a bowl with a side of steamed vegetables or a fresh salad.
- Stuffed Potatoes: Scoop the cream cheese mixture onto baked potatoes or sweet potatoes for a hearty and filling dinner.
- Pasta Toss: Mix it with your favorite cooked pasta for a creamy and indulgent pasta dish.
- Lettuce Wraps: Spoon the chicken into crisp lettuce leaves for a light and healthy wrap option.
- With Tortilla Chips: Use it as a dip with crunchy tortilla chips at your next party or gathering.
- Crack Chicken Tacos: Stuff it into taco shells and top with cheese, salsa, and sour cream for a fun twist on taco night.
- Crack Chicken Sliders: Serve it on mini slider buns for a perfect party appetizer or snack.
How to store Instant Pot Crack Chicken
- Storing: Place cooled chicken in an airtight container and refrigerate for up to 3-4 days.
- Freezing: Cool the chicken completely before transferring it to freezer-safe bags or containers. It can be frozen for up to 2-3 months.
- Reheating: For microwave reheating, place the chicken in a microwave-safe dish, cover it, and heat on medium power, stirring occasionally, until thoroughly warmed. If using the stovetop, reheat the chicken in a pan over medium heat, adding a splash of chicken broth or water to keep it moist. Heat until it’s hot throughout, but avoid overcooking to maintain its creamy texture.
FAQ’s
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken, but it may increase the cooking time slightly. Make sure to add a few extra minutes to the cooking time to ensure the chicken is cooked through.
What can I substitute for Hidden Valley Ranch seasoning if I don’t have it?
If you don’t have Ranch seasoning, you can create a simple mix using garlic powder, dried dill, dried parsley, onion powder, salt, and pepper. This homemade blend will mimic the flavors of Ranch seasoning.
How can I make this recipe spicier?
To add some heat to your Crack Chicken, consider mixing in diced jalapeños, red pepper flakes, or a splash of your favorite hot sauce. Add these in when you add the chicken broth for an even distribution of spice.
More Easy Chicken Recipes
- Chicken Pot Pie Soup
- Chicken and Stuffing Casserole
- Chicken Tortilla Soup (Chick fil a Copycat)
- Crispy Onion Chicken
More Instant Pot Recipes
- Instant Pot Chicken Bacon Ranch Pasta
- Instant Pot Crack Chicken Pasta
- BEST EVER Instant Pot White Chicken Chili
- Easy Instant Pot Beef Stroganoff
This easy Instant Pot Crack Chicken is a delicious and convenient dish that can be enjoyed by anyone looking for a quick and satisfying meal. With its creamy texture, savory flavors, and tender meat, it’s no wonder why this recipe has become so popular. The Instant Pot makes the cooking process effortless and efficient, allowing busy individuals to enjoy a homemade meal without spending hours in the kitchen. Whether you’re serving it as a main course or using it as a versatile ingredient for sandwiches or salads, this crack chicken instant pot recipe is sure to impress your taste buds. Give it a try and experience the delightful simplicity of this crowd-pleasing dish!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Ultimate Instant Pot Crack Chicken
Ingredients
- 1 ½ lbs chicken *boneless, skinless, chicken breasts
- ½ cup chicken broth
- 1 packet Ranch seasoning
- 8 oz cream cheese
- 1 cup cheddar cheese *shredded
- ½ lb bacon *cooked/crumbled
- ½ cup green onion *chopped
Instructions
- Add chicken, broth, and Ranch seasoning mix to the Instant Pot.
- Place valve in sealing position and cook on high for 10 minutes.
- Allow a 5 minute natural pressure release.
- Release valve to remove any extra pressure and wait for the pin to drop.
- Remove chicken and shred using two forks.
- Place Instant Pot into saute mode and whisk in the cream cheese until smooth.
- Add in the chicken and toss to combine.
- Stir in the bacon.
- Serve chicken topped with shredded cheese and green onions.
Sue says
Can substitute chicken thighs instead of chicken breast, and if so, how much chicken thighs
Kristin says
Absolutely! For Boneless Thighs: Pressure cook on high for 8 minutes for fresh or 12 minutes for frozen thighs.
For Bone-in Thighs: Pressure cook on high for 10 minutes for fresh, or 15 minutes for frozen thighs.
Allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.