Instant Pot Crack Chicken Recipe
User Reviews
4.3
48 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
10 people
-
Calories
340 kcal
-
Course
Main Course
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Cuisine
American
Instant Pot Crack Chicken Recipe
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Shredded chicken never tasted so good! This Instant Pot crack chicken is ready to enjoy in less than 30 minutes, and it's so perfectly cheesy.
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Ingredients
- 3 pounds boneless skinless chicken breasts
- ¾ cups low sodium chicken broth
- 3 garlic cloves minced
- 3 tablespoons dried minced onion
- 1 ounce dry ranch dressing mix 1 packet
- 1½ teaspoons onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 8 ounces cream cheese softened
- 1½ cup shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- ¾ cup crumbled bacon pieces
- 5 green onions sliced
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Instructions
- Pour chicken broth in the bottom of your Instant Pot (I used a 6-quart pot). Put cooking rack in pot and place chicken breasts on rack in a single layer. Sprinkle chicken with garlic, dried onion, ranch dressing powder, onion powder, black pepper, and cayenne pepper.
- Set Instant Pot to pressure cook on normal for 15 minutes. When the cook time ends, allow the Instant Pot to do a natural release for 5 minutes, then do a quick release.
- Remove the chicken to a cutting board and shred chicken with two forks.
- Cut cream cheese into small pieces. Turn Instant Pot to a low saute and add cream cheese. Whisk until cream cheese is incorporated into the broth.
- Turn Instant Pot to warm setting. Return shredded chicken to Instant Pot and stir.
- Turn Instant Pot off and add shredded cheddar and parmesan cheeses, bacon, and green onions. Stir gently.
- Serve crack chicken on buns, or over noodles or rice.
Notes
- Storage: Store Instant Pot crack chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store Instant Pot crack chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- My chicken breasts were on the smaller side (7 breasts for 3 pounds). If your chicken breasts are larger, you may want to increase the pressure cooking time to 18 minutes.
- You can use regular chicken broth, but using the low sodium version ensures the crack chicken isn’t too salty.
- My chicken was the perfect consistency after returning the shredded chicken to the Instant Pot, but if your chicken is too liquidy at this point, leave it on warm for 5 minutes, or until it thickens up to your liking.
Nutrition Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
5g
(2%)
Protein
36g
(72%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
131mg
(44%)
Sodium
647mg
(27%)
Potassium
596mg
(17%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
639IU
(13%)
Vitamin C
3mg
(3%)
Calcium
201mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 36g | 72% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 131mg | 44% |
| Sodium | 647mg | 27% |
| Potassium | 596mg | 13% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 639IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 201mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
48 reviews
Good
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