Instant Pot Crack Chicken
This Instant Pot Crack Chicken is a simple recipe that is packed with flavor! It is made with shredded chicken breasts and topped with a delicious creamy sauce and bacon. It is the perfect weeknight meal for busy moms since it is ready in 15 minutes!
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Servings: 6
Calories: 409kcal
Ingredients
- 2 Pounds Chicken Breast
- ½ Cup Chicken Broth
- 8 oz Cream Cheese
- 4 oz Bacon Bits
- 1 oz Ranch Seasoning Packet
- Salt to taste
- Pepper to taste
Instructions
- Sprinkle chicken with salt & pepper.
- Pour ½ cup of chicken broth into the instant pot and add the chicken breasts.
- Close the lid & turn the steam release valve to the sealing position.
- Set the Instant Pot to pressure cook at the manual high pressure setting for 15 minutes. When the cook time is complete, do a quick release.
- Remove the chicken and place in a bowl to shred.
- Turn the instant pot onto sauté.
- Add the shredded chicken. Stir in the cream cheese, bacon bits & ranch seasoning until all the ingredients are combined.
- Serve with buns and enjoy.
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Notes
- Shred the chicken easily with these shredding claws. It makes the task a lot less work than doing it with two forks.
- Use boneless skinless chicken breasts in this recipe. They will be the easiest to shred.
- When using an Instant Pot, don't open the lid until the pressure pin drops.
- If not serving right away, use the "keep warm" setting on the Instant Pot.
- You can serve this chicken with sandwich buns or in tortillas like a taco or in a wrap. Crack chicken also makes a great topping for pasta. It can be served with a side of rice.
Nutrition
Calories: 409kcal | Carbohydrates: 10g | Protein: 41g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 1056mg | Potassium: 640mg | Fiber: 2g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
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