Instant Pot Crack Chicken is the ultimate comfort food that’s as easy as it is irresistible. Creamy, tangy, and packed with savory flavors, this dish combines tender shredded chicken, crispy bacon, and melty cheese for a mouthwatering experience. The best part? It’s ready in just 25 minutes, making it perfect for busy weeknights or last-minute cravings.
Every bite delivers a satisfying mix of textures—juicy chicken, crunchy bacon, and a velvety cream cheese sauce that clings to every forkful. With just 10 minutes of prep, you’ll have a hearty, crowd-pleasing meal that’s rich, comforting, and bursting with flavor. Whether served over rice, in a sandwich, or straight from the bowl, this dish is guaranteed to become a fast favorite.
Ingredients for Instant Pot Crack Chicken
- ½ cup chicken broth or water (use broth for extra flavor)
- 1 ½ pounds boneless, skinless chicken breast (thighs work too for a richer flavor)
- 8 ounces cream cheese, cut into cubes (softened for easier melting)
- 1 packet keto Ranch seasoning (or regular Ranch seasoning if not keto)
- 1 ¼ cups shredded cheddar cheese, divided (sharp cheddar recommended)
- 6 slices cooked bacon, crumbled, divided (turkey bacon is a great alternative)
- 2 green onions, chopped (for garnish and freshness)
Step-by-Step Instructions
- Prepare the Instant Pot: Pour the chicken broth (or water) into the Instant Pot. Place the chicken breasts in an even layer at the bottom.
- Add Cream Cheese and Seasoning: Top the chicken with the cubed cream cheese. Sprinkle the Ranch seasoning evenly over the top.
- Cook: Secure and seal the lid. Set the Instant Pot to Manual High Pressure for 10 minutes. Once the cook time is complete, allow a 5-minute natural release, then quick-release any remaining pressure. Press Cancel to turn off the heat.
- Shred the Chicken: Carefully remove the chicken to a bowl and shred it using two forks.
- Melt the Cheese: Press the Sauté function on the Instant Pot. Add 1 cup of shredded cheddar cheese to the pot and whisk thoroughly to melt the cheese and break up any remaining cream cheese chunks.
- Combine Ingredients: Return the shredded chicken to the pot along with half of the crumbled bacon. Mix everything thoroughly, then press Cancel to turn off the Sauté function.
- Serve: Transfer the chicken mixture to a serving dish. Top with the remaining ¼ cup shredded cheddar cheese, the rest of the bacon, and the chopped green onions. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
Instant Pot Crack Chicken is incredibly versatile! Serve it over steamed rice, cauliflower rice, or buttered noodles for a hearty meal. It’s also fantastic as a filling for lettuce wraps, stuffed into baked potatoes, or as a dip with crunchy tortilla chips or warm breadsticks for a snackable treat.
Creative Recipe Variations
Switch things up by using different cheeses like pepper jack or mozzarella for a twist. For a spicy kick, add diced jalapeños or a drizzle of hot sauce. You can also substitute the ranch seasoning with taco seasoning for a Mexican-inspired flavor. Swap chicken thighs for breasts for extra juiciness!
Storage & Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave in 30-second intervals, stirring in between, or warm it in a skillet over medium heat with a splash of broth to keep it moist. For longer storage, freeze it in portioned containers for up to 2 months.
Time-Saving Tips for Busy Cooks
Prep ahead by pre-cooking and crumbling the bacon, or use pre-cooked bacon bits to save time. If you’re short on time, skip shredding the chicken and simply give it a quick chop instead. Using pre-shredded cheese is another shortcut that won’t compromise flavor!
Instant Pot Crack Chicken
Equipment
- Instant Pot
Ingredients
- ½ cup chicken broth or water
- 1 ½ pounds boneless skinless chicken breast
- 8 ounces cream cheese cut into cubes
- 1 packet keto Ranch seasoning
- 1 ¼ cups cheddar cheese shredded, divided
- 6 slices cooked bacon crumbled, divided
- 2 green onions chopped
Instructions
- Pour the broth into the Instant Pot. Place the chicken in an even layer in the pot, then top with the cubes of cream cheese. Sprinkle the ranch seasoning over the top.
- Secure and seal the lid, then cook on Manual High for 10 minutes. When the cook time is up, allow a 5 minute natural release, then quick-release the remaining pressure. Press Cancel.
- Remove the chicken to a bowl and shred it.
- Press Saute. Add 1 cup of the cheddar cheese to the pot and whisk the mixture thoroughly to melt and break up any remaining cream cheese.
- Return the chicken to the pot along with half of the bacon. Mix thoroughly and then press Cancel.
- Transfer the finished chicken to a serving dish, top with remaining cheese, bacon, and green onions, and serve.