0 from 48 votes
Instant Pot Crack Chicken Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 people
Calories: 340 kcal
Course:
Main Course
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.