Go Back
+ servings


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.
Prep Time10 minutes
Cook Time15 minutes
Natural Release and Resting Time15 minutes
Total Time40 minutes
Course: Chicken, Main Course
Cuisine: American
Keyword: crockpot, instant pot
Servings: 10 servings
Calories: 232kcal
Author: Debbie


  • Instant Pot
  • 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