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–+ servings
shredded crack chicken in an instant pot.
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4.25 from 16 votes

Instant Pot Crack Chicken Recipe

This Instant Pot crack chicken is creamy, cheesy, easy, and ready to enjoy in less than 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 10 people
Calories: 376kcal
Author: Becky Hardin

Equipment

  • 6 qt Instant Pot

Ingredients

  • 3 pounds boneless, skinless chicken breasts *
  • ¾ cup low-sodium chicken broth
  • 3 cloves garlic minced
  • 3 tablespoons dried minced onion
  • 1 ounce dry ranch dressing mix 1 packet
  • 1½ teaspoons onion powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 8 ounces cream cheese 1 brick, softened and cubed
  • 1½ cups shredded cheddar cheese
  • ½ cup shredded Parmesan cheese
  • ¾ cup Crumbled cooked bacon
  • 5 green onions sliced

Instructions

  • Pour chicken broth in the bottom of your Instant Pot. Put cooking rack in pot and place chicken breasts on rack in a single layer. Sprinkle chicken with garlic, dried onion, ranch mix, onion powder, black pepper, and cayenne pepper.
    3 pounds boneless, skinless chicken breasts, ¾ cup low-sodium chicken broth, 3 cloves garlic, 3 tablespoons dried minced onion, 1 ounce dry ranch dressing mix, 1½ teaspoons onion powder, ¼ teaspoon ground black pepper, ¼ teaspoon ground cayenne pepper
    chicken breasts topped with seasonings in an instant pot.
  • 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.
    overhead view of a sealed instant pot.
  • Remove the chicken to a cutting board and shred chicken with two forks.
    shredded chicken with 2 forks on a cutting board.
  • Turn Instant Pot to a low saute and add cream cheese. Whisk until cream cheese is incorporated into the broth.
    8 ounces cream cheese
    creamy white sauce in an instant pot.
  • Turn Instant Pot to warm setting. Return shredded chicken to Instant Pot and stir.
    shredded chicken coated in creamy white sauce in an instant pot.
  • Turn Instant Pot off and add shredded cheddar and parmesan cheeses, bacon, and green onions. Stir gently.
    1½ cups shredded cheddar cheese, ½ cup shredded Parmesan cheese, ¾ cup Crumbled cooked bacon, 5 green onions
    shredded crack chicken in an instant pot.
  • Serve crack chicken on buns, or over noodles or rice.
    crack chicken on a burger bun on a white plate with chips.

Notes

*I always make this recipe with boneless chicken breast, but you can use boneless thighs if you prefer.
Tips:
  • If using larger chicken breasts, 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.
  • For a lower-calorie alternative, try using low-fat or light cream cheese and half as much shredded cheese.
  • My chicken was the perfect consistency after returning the shredded chicken to the Instant Pot, but if your chicken is too liquid-y at this point, leave it on warm for 5 minutes, or until it thickens up to your liking.
Storage: Store Instant Pot crack chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 6g | Protein: 40g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 143mg | Sodium: 907mg | Potassium: 624mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 5mg | Calcium: 206mg | Iron: 1mg