INSTANT POT CRACK CHICKEN
A flavorful meal using chicken, cheese, ranch dressing, and spices, this Instant Pot Crack Chicken is a versatile recipe that you will come back to time and again.
Servings: 10 servings
crockpot, slow cooker
- 6 slices thick bacon chopped
- 3 each chicken breasts cut into large chunks
- 1 cup chicken stock
- 8 ounces cream cheese cut into chunks
- 2 tablespoons Dry Ranch Dressing mix
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 1 cup cheddar cheese shredded
Set the Instant Pot to saute function. Add the bacon and cook for 3-4 minutes until crisp.
Add the chicken pieces and brown lightly. This step is optional.
Turn off the IP. Add the remaining ingredients EXCEPT for the cheddar cheese. Lock the lid in place and close the pressure valve.
Using the manual function (high temp), set the timer for 15 minutes.
After the 15 minutes cooking time, allow for 15 minutes of natural release then use the quick release.
Remove the lid slowly and carefully. Remove the chicken and shred it using 2 forks or your preferred method.
Add the chicken and the cheddar cheese back into the Instant Pot. Place the lid back on but do not set the pressure valve.
Allow this to simmer on the "keep warm" function for 10-15 minutes until the cheese is melted and the sauce has thickened.
Serving: 10servings | Calories: 232kcal | Carbohydrates: 4g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 546mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Calcium: 105mg | Iron: 1mg