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Instant Pot Crack Chicken

Instant Pot Crack Chicken

5 from 4 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 15 minutes
15 minutes
Total Time: 40 minutes
Servings: 6 Servings

Description

Instant Pot Crack Chicken is creamy ranch shredded chicken made with cream cheese, crispy bacon, and melty cheddar — ready in about 30 minutes of hands-off cooking. Serve it on buns, in wraps, or over lettuce for an easy keto-friendly dinner.

Ingredients 

Crack Chicken:

  • 2 large boneless, skinless chicken breasts, skinless chicken breasts (about 1½ pounds)
  • 4 ounces cream cheese, room temperature
  • 1 ounce dry ranch seasoning mix , or 4 teaspoons for a milder ranch flavor
  • 1 cup water, or chicken broth

To Finish:

  • 6 slices bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
  • 2 green onions, sliced (optional, for garnish)

For Serving (optional):

  • Hamburger buns, tortillas, rice, or lettuce cups

Instructions

  • Layer the pot: Place the chicken breasts in the Instant Pot in a single layer. Set the block of cream cheese on top of the chicken.
  • Mix the ranch: In a measuring cup, whisk the dry ranch seasoning into the water (or broth) until combined. Pour the mixture over the chicken and cream cheese.
  • Pressure cook: Lock the lid and set the valve to sealing. Cook on manual HIGH pressure for 15 minutes. When the timer ends, allow a 15-minute natural release. Meanwhile, cook and crumble the bacon.
  • Shred: Transfer the chicken to a bowl and shred with two forks. Return the shredded chicken to the pot and stir into the sauce. If the sauce is thin, use the sauté function for 2–3 minutes, stirring, to thicken.
  • Finish: Stir in the shredded cheddar until melted. Top with crumbled bacon and green onions.
  • Serve: Pile onto buns, wrap in tortillas, spoon over rice, or serve in lettuce cups for a low-carb meal.

Equipment

  • Instant Pot

Notes

  • Frozen chicken: Works great — add 3–5 minutes to the cook time, no thawing needed.
  • Keto/low-carb: Skip the buns and serve over lettuce or Air Fryer Zucchini Noodles.
  • Storage: Refrigerate in an airtight container for 3–4 days, or freeze for 2–3 months. Thaw overnight in the fridge.
  • Reheating: Warm on the stovetop or microwave; stir in a splash of broth or a spoonful of cream cheese to restore creaminess.
  • Slow cooker option: Cook on LOW 6–7 hours or HIGH 3–4 hours, then shred and finish with bacon and cheddar.

Nutrition

Serving: 1ServingCalories: 292kcalCarbohydrates: 5gProtein: 16gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 77mgSodium: 729mgPotassium: 233mgFiber: 0.1gSugar: 1gVitamin A: 502IUVitamin C: 1mgCalcium: 159mgIron: 0.3mg