Instant pot crack chicken is full of shredded chicken, cheese, crispy bacon, and ranch. It's easy and addicting! This delicious combination is perfect on a sandwich, used as a tasty dip, or just eat it with a spoon!
Easy Instant Pot Crack Chicken
Jam-packed with shredded chicken, cream cheese, ranch seasoning, and bacon, crack chicken has understandably earned its title. We already know chicken, bacon, and ranch go together but the addition of melty cream cheese really takes this dish over the top.
For years I’ve made crack chicken in a crockpot, but now that I’ve tried making it in the Instant Pot I’m not turning back! This is one of my favorite, easy go-to recipes and this method makes it even easier.
Plus, this method takes only 30 minutes, so no impatiently waiting for the food to be ready like the crockpot.
My favorite Crack Chicken recipe is made even easier by using your Instant Pot!
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Whether it is served as a sandwich or dip, crack chicken is perfect for family get-togethers, potlucks, and Superbowl parties!
I'm not kidding when I say this is one of my family's most requested meals. I never mind making it because I love it myself and it's just so easy. Seriously, we even have this as an appetizer every year on Thanksgiving while we wait for the main course!
❤️ Why I Love This Recipe
It’s easy! It only takes 6 simple ingredients, and you essentially just throw them in the Instant Pot and let it do its thing!
It’s versatile! Crack chicken is great served on a hamburger bun as a sandwich or used as a dip with chips for an appetizer!
It’s low carb! With only 3g net carbs, it’s the perfect guilty pleasure dish for a low-carb or keto lifestyle!
🥘 Ingredients
You only need a few simple, straightforward ingredients that are easy to find! I often keep these ingredients on hand in case I need to whip up some crack chicken on the fly.
- 2 pounds Chicken Breast - Boneless, skinless chicken breast. Alternatively, you can use boneless, skinless chicken thighs if you have those on hand.
- 8 ounces of Cream Cheese - This is what makes the crack chicken so creamy!
- 1 package Ranch Mix - You can use either ranch dressing mix or ranch dip mix in this recipe.
- 1⁄2 cup Water or Chicken Broth - A little extra liquid to keep your crack chicken delightfully creamy during the cooking process.
- 1 cup Cheddar Cheese - Shredded cheddar cheese for extra cheesy flavor at the end.
- 4 slices Bacon - Already cooked nice and crispy, then chopped up.
- Salt & Pepper - Season your crack chicken to taste.
- Green Onions (optional) - Just for garnish and add a little crunch. Chives work just as well.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Instant Pot Crack Chicken
You are just 4 easy steps away from serving up some delicious crack chicken! Make sure to taste the crack chicken before you season it, I often find I don't need any more salt.
- Add ingredients. Place 2 pounds boneless, skinless chicken breast, 8 ounces cream cheese, 1 package of ranch dressing mix, and 1⁄2 cup water or chicken broth in your Instant Pot.
- Cook. Close the lid and make sure the vent is set to "SEAL". Using the manual option, set your Instant Pot to high pressure for 15 minutes. Then, allow your Instant Pot to NPR (Natural Pressure Release) for at least 10 minutes before turning the steam release handle to "VENT".
- Shred and mix. Once the pressure has dropped, shred the chicken in the Instant Pot using two forks. Thoroughly mix the chicken with the cream cheese and ranch combination. Top with 4 slices of chopped bacon and 1 cup of grated cheddar. Allow the cheddar to melt a bit before serving.
- Season and serve. Season with salt and pepper as necessary. Top with the optional green onion and serve on a hamburger bun as a sandwich, over steamed rice, or with chips as a dip!
This recipe makes 8 servings of crack chicken, which is plenty at my house. However, if you need to increase the servings this recipe is super simple to scale up by just doubling all the ingredients (or click the 2x or 3x on the recipe card below)!
Crack chicken is a perfect appetizer, for lunch, or dinner! If you are serving up sandwiches, try some air fryer potato chips on the side!
💭 Angela's Pro Tips & Recipe Notes
- Your Instant Pot won't start cooking right away, it takes some time to build up the pressure!
- Place all of the dairy products on top of the chicken when assembling, do not stir.
- If you get the burn message, add ½ cup more broth or water and seal to continue cooking.
- If you're on a Keto diet, you can use a lettuce wrap in place of a bun!
- Try mixing in some of your favorite hot sauce if you like a kick. It's also great with Buffalo sauce mixed in!
- It is easier to mix if you cut your cream cheese into cubes before putting it in the instant pot, but it isn't necessary.
- If you want to make a smaller portion, simply cut all the ingredient amounts in half and you should have about 4 servings. (The leftovers will go quickly, trust me!)
- Cheddar is my personal favorite, but if you don't have cheddar cheese you can play around with different cheeses and I'm sure it will be delicious!
🥡 Storing & Reheating
Crack chicken keeps well when refrigerated. Allow the chicken to fully cool, then make sure to place it in an airtight container and consume it within 3-4 days.
Freezing Crack Chicken
Crack chicken can be frozen! To freeze allow it to cool to room temperature first. Then, place the leftovers in a heavy-duty freezer bag making sure to squeeze out as much air as possible.
Frozen crack chicken should be eaten within 3 months.
If you want to prep the crack chicken and freeze it to cook later, add all the ingredients except the cream cheese to a heavy-duty freezer bag. Squeeze out as much air as you possibly can. Add the cream cheese at the time of cooking.
You should cook the pre-portioned crack chicken within 3 months.
Reheating Crack Chicken
Thaw frozen chicken by setting it in the refrigerator overnight.
The easiest way to reheat your crack chicken is to place it in a microwave-safe dish and heat it until it is warmed through (about 2 minutes).
You can also simmer it over medium heat on the stove. Add chicken broth to thin it out if it's looking a little thick. Then, add some fresh cheddar on top and serve!
🍲More Easy Instant Pot Recipes!
- Instant Pot Chicken Thighs
- Instant Pot Beef Stew
- Instant Pot Mongolian Chicken
- Instant Pot Chipotle Barbacoa Beef Cheeks
- Instant Pot Jasmine Rice
- Instant Pot Jambalaya
❓ Recipe FAQs
You can but be aware the texture might not be the same. Also, canned chicken has been cooked already so you should not use the Instant Pot. Place the ingredients in a casserole dish and bake at 350°F (175°C) until warm enough to mix together (roughly 10 minutes). Then, mix it well and top it with the cheddar cheese and bacon before placing it back in the oven just long enough to melt the cheese.
You can. The Instant Pot will take longer to build pressure if the chicken is frozen. Also, frozen chicken tends to give off more moisture so remove any water that settles in the Instant Pot before mixing the ingredients together.
If your Crack Chicken appears too watery, use the saute feature on your Instant Pot to cook off some of the water. If your crack chicken is too thick, mix in a little chicken broth until it reaches the desired consistency.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Instant Pot Crack Chicken
Ingredients
- 2 lbs chicken breasts (boneless, skinless chicken breasts - or thighs)
- 8 oz cream cheese (one 8 ounce package)
- 1 packet ranch dressing mix (1-ounce packet of ranch dressing or dip, both will work)
- ½ cup water (or chicken broth)
- 1 cup cheddar cheese (shredded)
- 4 strips bacon (diced, cooked)
- each, salt & pepper (to taste)
- green onions or chives (chopped, optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Place boneless, skinless chicken breasts, cream cheese, ranch dressing mix, and water or chicken broth in your Instant Pot. (Place all of the dairy products on top of the chicken when assembling, do not stir.)
- Secure the lid and ensure the vent is turned to "SEAL". Using the manual option, set your Instant Pot to high pressure for 15 minutes. Then, allow your Instant Pot to NPR (Natural Pressure Release) for at least 10 minutes before turning the steam release handle to "VENT".
- Once the pressure pin has dropped, it is safe to open your Instant Pot. Use two forks to shred the chicken in the Instant Pot, then stir the chicken into the cream cheese mixture. Top with grated cheese and the cooked bacon.
- Taste and add salt and pepper to your preference. Garnish with chopped green onions or chives before serving (optional).
Notes
- Your Instant Pot won't start cooking right away, it takes some time to build up the pressure!
- Place all of the dairy products on top of the chicken when assembling, do not stir.
- If you get the burn message, add ½ cup more broth or water and seal to continue cooking.
- If you're on a Keto diet, you can use a lettuce wrap in place of a bun!
- Try mixing in some of your favorite hot sauce if you like a kick. It's also great with Buffalo sauce mixed in!
- It is easier to mix if you cut your cream cheese into cubes before putting it in the instant pot, but it isn't necessary.
- If you want to make a smaller portion, simply cut all the ingredient amounts in half and you should have about 4 servings. (The leftovers will go quickly, trust me!)
- Cheddar is my personal favorite, but if you don't have cheddar cheese you can play around with different cheeses and I'm sure it will be delicious!
Silke says
This looks delicious. When placing the chicken in do you put it on the rack or directly in the bottom of the pressure cooker?
Angela @ BakeItWithLove.com says
I place the chicken directly in the inner pot of the Instant pot, with the water or broth and top with the remaining ingredients. As long as the liquid is around your chicken, you should be able to avoid any errors or scorching. Thanks for asking!
steve says
Thanks for the recipe. I looked up other ones but one had mayonaise and others were more complicated for no apparent reason. I just made this recipe a couple hours ago and my wife and picky daughter thought it was delicious. It's so easy to make! This one is a keeper!
Kari says
What would you serve it with if I make sandwiches with it? Looking for ideas!
Angela @ BakeItWithLove.com says
I usually serve these sandwiches with chips, fruit salad, coleslaw, fries, watermelon, or a pasta salad are my go-to sides. Enjoy! And thanks for asking 🙂
D Cameron says
Moi aussi il y a un message de Burn qui apparaît même avec du liquide. Que faites-vous pour éviter ça? Ça fait 2 fois que je vide, lavé le fond et remets dedans en espérant que ça cuise.
"Me too there is a Burn message appearing even with liquid. What are you doing to avoid this? I've emptied it twice, washed the bottom and put it back in, hoping it cooks."
Angela @ BakeItWithLove.com says
Placez tous les produits laitiers sur le poulet lors de l'assemblage, ne remuez pas. C'est généralement le fromage à la crème qui brûle.
Si vous obtenez le message de brûlure, ajoutez 1/2 tasse de bouillon ou d'eau et scellez pour continuer la cuisson.
"Place all of the dairy products on top of the chicken when assembling, do not stir. It's usually the cream cheese that is burning.
If you get the burn message, add 1/2 cup more broth or water and seal to continue cooking."
Taylor McAnerney says
I would just add the cream cheese after the chicken is cooked, it will melt in just fine. I had no issue with a burn notice this way.
Kelly says
Against my better judgement, I prepared this as directed and predictably, everything scorched since the recipe didn’t call for any water or broth. It didn’t come to pressure and I had to start over but everything is burnt on the bottom so I don’t have high hopes. 🙁
Angela @ BakeItWithLove.com says
I've made this with and without the extra liquid, and even with all the juices from the chicken, it is indeed better with a little extra liquid. It's updated in the post and recipe card. Thanks for sharing!