Instant Pot Crack Chicken

5 from 16 votes

Instant Pot Crack Chicken

Instant Pot Crack Chicken combines shredded chicken, salty bacon, creamy melted cheeses and ranch seasonings to create a delicious, flavorful versatile recipe great for making sandwiches and serving over grains like rice or pasta.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: instant pot cheddar chicken, instant pot crack chicken, instant pot creamy chicken

Servings:

Calories: 376kcal

Author: Kristina Tipps

Equipment

Ingredients

3 slices bacon
½ cup chicken broth
2 lbs chicken tenders
2 tablespoon ranch seasoning
1 tablespoon dried parsley
2 tsp garlic salt Lawry's
1 teaspoon dried oregano
1 teaspoon garlic powder
2 tablespoon butter
2 tablespoon flour
6 oz milk
2 oz cream cheese
1 cup extra sharp cheddar cheese shredded
1 cup Mexican melting cheese shredded
1 bunch fresh cilantro

Instructions

Set the Instant Pot to saute on high for 6 minutes. Cook 3 slices bacon until they reach your desired crispiness. Remove from the inner pot and dry between paper towels. Discard the bacon grease but leave the brown bits in the pot.
Pour in ½ cup chicken broth. Deglaze the bottom of the pot with a wooden spoon. Add 2 lbs chicken tenders, 2 tablespoon ranch seasoning, 1 tablespoon dried parsley, 2 teaspoon garlic salt, 1 teaspoon dried oregano, and 1 teaspoon garlic powder. Set the Instant Pot back to saute on high for 4 minutes and cook chicken, flipping once halfway through.
When done, put on the lid and seal. Set to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes, then quickly release the remaining pressure. Remove the chicken from the pot and shred using 2 forks or a handheld mixer.
Set the Instant Pot to saute on high. Melt 2 tablespoon butter in the pot, then add 2 tablespoon flour and whisk constantly until a thick paste forms.
Whisk in 6 oz milk and 2 oz cream cheese, breaking up the cream cheese and whisking constantly for 3 minutes or until smooth. Turn off saute and carefully transfer the inner pot to a heat-proof surface.
Slowly stir in 1 cup extra sharp cheddar cheese and 1 cup Mexican melting cheese. Stir until the sauce reaches a creamy and smooth texture. Add the shredded chicken to the sauce and mix well.
Serve warm, topped with crumbled bacon, fresh cilantro and extra cheddar cheese.

Notes

Ideas For Serving

over garlic mashed potatoes or mashed sweet potatoes

paired with green vegetables, like broccoli, green beans and asparagus

mixed into pasta

double the sauce ingredients and turn it into a dip served with tortilla or pita chips

to make nachos or as the filling in tacos, burritos or taquitos

in a lettuce wrap

to make stuffed sweet potatoes or served with them as a side dish

Storing: Store in the fridge for up to 5 days or in the freezer for up to 6 months. Defrost in the fridge overnight before using.

Nutrition