Chicken bacon ranch cream cheese Instant Pot

Creamy shredded chicken breasts made in the Instant Pot pressure cooker in just 15 minutes! This shredded Instant Pot Crack Chicken is our newest cheese and ranch obsession. Serve on sandwich buns or on lettuce wraps with bacon and green onions for a quick weeknight dinner recipe. For the latest Instant Pot recipes, try my Instant Pot Tuscan Chicken Pasta or Instant Pot Rotisserie Chicken recipe. Now featuring a step by step video tutorial.

The Instant Pot Pressure Cooker is taking over my kitchen. I find myself using it well throughout the week. It’s great because most times, I can have dinner on the table in under an hour, without ever having to watch a pot or mix ingredients together throughout the course of the meal cooking.

Instant Pot Crack Chicken is just the latest of my obsession. This chicken recipe is quick to cook and features a lot of cheese varieties to assist in its creamy texture. Sandwich the creamy shredded chicken between a toasted bun and it’s pure magic!

Last week, I made the most amazing Creamy Tuscan Chicken Pasta in the Instant Pot. That too is magical. If these recipe ingredients aren’t for you, be sure to head over to the chicken pasta recipe because that one is a winner.

How to make Crack Chicken in the Instant Pot?

If you’re just getting started with the Instant Pot Pressure Cooker, be sure to follow my directions. You’ll want to insert the stainless steel insert into the pressure cooker. In the insert, add in the chicken broth, chicken breasts, ranch seasoning, Italian seasoning, and the cream cheese cut into 1 oz. squares. Yes, the cream cheese gets added to the pressure cooker before it cooks. Sometimes it will hold its shape while cooking and other times, it will just help to soften it.

Next, plug the pressure cooker in and turn it to “ON”.  Secure the lid on top and set the Steam Release Handle to the SEALED position. This is the knob on top of the pressure cooker by the handle. Select the “MANUAL” or “PRESSURE COOK” button on the panel. Use the ( + ) and set it to 15 minutes. The pressure cooker should then beep and say “ON” which means it is working to come to pressure. Once it comes to pressure, it will beep and count down from 15 minutes. After 15 minutes, the Instant Pot will beep to indicate it’s done. Since meat should always be naturally released, keep the “SEAL” position on for at least 10 minutes. After 10 minutes, turn the Steam Release Handle to the “VENTING” position.

Once the pressure pin drops, it’s safe to open. Open the lid and remove the chicken to a bowl. Shred the chicken breasts with two forks. Whisk to the mixture in the pot until smooth then stir in cheddar cheese, parmesan cheese, hot sauce, dried parsley, and shredded chicken. Turn the pressure cooker “OFF” then unplug it from the wall.

Pressure cooking chicken is my go-to method in the kitchen nowadays. Honestly, I got tired of having the same chicken dishes every night for dinner. I just wasn’t a fan of baking chicken anymore. What I love about the pressure cooker is that it can cook the chicken to the point of falling off the bone or to create shredded chicken that’s juicy which makes it an easy weeknight instant pot chicken recipe. 

Pressure cooking chicken can come out much like a store-bought rotisserie chicken. It’s tender, soft and just so juicy. This week, I’ll share my Instant Pot Rotisserie Chicken recipe as it’s just another way to cook chicken in the Instant Pot. For a quick weeknight dinner, try this Instant Pot Spaghetti. It can be made with fresh ground beef, frozen ground beef, or frozen meatballs. 

What is Crack Chicken?

My Crack Chicken recipe is delicious and it’s named such because ranch seasoning, bacon, and cheddar are a winning combination that so many people love together. I’ve come to learn that you either love or hate this cream cheese ranch chicken recipe. For every 10 people that love it, there is one that doesn’t and that’s okay. If you’re suspect to the ingredients, try adding only 4 oz. cream cheese and reducing the ranch seasoning. Then, if you’d like, add more cream cheese to the mixture once everything is tossed together. I like to add some hot sauce into the mix because it adds additional flavor without the distinct “hot sauce” taste.

My favorite way to serve up this cheesy shredded chicken is on a toasted bun or wrapped in lettuce. The Crack Chicken filling is perfect for a sandwich in much the same way Sloppy Joes are, too.

How to make a small batch of Instant Pot Crack Chicken. 

Want to make more or fewer servings? Hover over the serving size and choose how many servings you’d like to make. The recipe will update the correct measurements, however, the nutritional facts are based on the full servings that I’ve stated!

Try my CRACK CHICKEN LETTUCE CUPS recipe for a new and improved ranch crack chicken recipe. You’ll find a small batch shredded crack chicken recipe that’s the perfect shredded chicken meal plan recipe. Plus you’ll love these crack chicken lettuce cups because they are keto, gluten-free, and the perfect ranch and cheddar cheese, cream cheese mixture for perfect crack shredded chicken with bacon. 

Crack Chicken Tips & Questions

Do I add the cream cheese to the instant pot before or after cooking? Before. Cut it into 1-inch cubes and place the cheese on top of the chicken.

It came out soupy, how can I thicken it? Simply stir in more cream cheese or cheddar cheese or sprinkle it with a little cornstarch.

My cream cheese clumped when I whisked it? What went wrong? Just keep stirring. Once the cheddar cheese is stirred in, it will all blend together. NOTE: Using a low fat or fat free cream cheese may alter the results.

What is the best way to reheat it? On the stovetop in a pan.

USING FROZEN CHICKEN BREASTS

Can I use frozen chicken or should it be thawed?

• Pour 1 cup water into your pressure cooking pot and place a trivet in the bottom.
• Balance the frozen chicken breasts on the trivet, stacking crosswise if necessary.
• Lock the lid in place.
• Select High Pressure and 1 minute cook time.
• Quick-release when done. Use chicken in the desired recipe as normal.

If you like pressure cooker recipes, try these favorite Instant Pot recipes next. For more ranch inspired recipes like this one, try these Crack Brussels Sprouts next.

• 3 pounds chicken breasts
• ½ cup low sodium chicken broth
• 2 teaspoons Greek or Italian seasoning
• 2 tablespoons ranch seasoning dry powder (about 1 oz.)
• 5 ounces cream cheese, cut into 1 oz squares
• 1½ teaspoons hot sauce
• 1 cup cheddar cheese, shredded
• ½ cup parmesan cheese
• 1 tablespoon dried parsley
• 6 slices bacon, chopped
• 7 green onion stalks, diced
• 1 package bread buns, optional to serve on

• Cook bacon according to package directions. Chop; set aside. 

• In an Instant Pot ( or pressure cooker ) insert, add chicken broth, chicken breasts, Greek or Italian seasoning, dry ranch seasoning powder, and cream cheese.

• Turn device on. Secure lid.

  Set pressure valve to SEALING.

  Select MANUAL or PRESSURE COOK; cook on high-pressure 15 minutes. 

• Select CANCEL to turn off device. Allow the pressure valve to Natural Pressure Release at least 10 minutes. 

  Quick-release pressure after 10 minutes by venting the seal. Once pressure pin drops, open lid and turn off device.

• Remove only the chicken to bowl. Shred with two forks. 

• Whisk remaining cream cheese mixture. Add in shredded cheddar cheese, parmesan cheese, hot sauce, dried parsley, and bacon.

• Toss in shredded chicken, and green onions; mix well.

• Serve on bread rolls.

USING FROZEN CHICKEN BREASTS

• Pour 1 cup water into your pressure cooking pot and place a trivet in the bottom.
• Balance the frozen chicken breasts on the trivet, stacking crosswise if necessary.
• Lock the lid in place.
• Select High Pressure and 1 minute cook time.
• Quick-release when done. Use chicken in the desired recipe as normal.

Calories:564kcal | Carbohydrates:6g | Protein:60g | Fat:31g | Saturated Fat:14g | Cholesterol:211mg | Sodium:1146mg | Potassium:1014mg | Sugar:1g | Vitamin A:790IU | Vitamin C:6.5mg | Calcium:293mg | Iron:1.8mg

updated 4/21