Instant Pot Crack Chicken
Published
If you’re looking for a cozy, low-carb dinner that practically makes itself, this Instant Pot Crack Chicken is one of my go-to favorites. It’s creamy, cheesy, and packed with flavor from juicy chicken breasts, crispy bacon, and a simple homemade ranch seasoning. Everything cooks up fast in the pressure cooker, and it’s naturally gluten-free and Keto-friendly, with an easy dairy-free option, too.
Easy Instant Pot Crack Chicken Recipe
We go through a lot of chicken in my house, and the Instant Pot is my secret weapon for getting dinner on the table fast. I’ve made shredded chicken a hundred different ways, but this version is next-level. I took my classic shredded chicken and turned it into Crack Chicken—loaded with creamy cheese, crispy bacon, and my homemade ranch seasoning. It’s rich, savory, and ridiculously good. Every time I make it, we scrape the pot clean.
Instant Pot Crack Chicken
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 tablespoon olive oil
- 2 lbs boneless chicken breast
- 1 tablespoon dill
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 2 teaspoons dried parsley
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 cup water
- 8 ounce cream cheese cut into pieces, or dairy-free cream cheese
- 1 cup Cheddar cheese shredded, or dairy-free shredded cheddar cheese
- 8 slices cooked bacon crumbled
- 3 green onions diced
DAIRY-FREE OPTION 1
- 8 ounce dairy-free cream cheese
- 1 cup dairy-free shredded cheddar cheese
DAIRY-FREE OPTION 2
- 1/2 cup mayonnaise
- 1 cup dairy-free shredded cheddar cheese
Instructions
- Add the olive oil to the Instant Pot.
- Place the chicken breasts into the pot.
- Add the dried dill, garlic powder, onion powder, salt, and pepper to a small bowl and combine. Sprinkle the seasoning blend over the chicken breasts.
- Add the cream cheese in an even layer over the chicken breasts.
- Pour the water into the pot. (Place the lid on the Instant Pot and make sure the valve is turned to seal.)
- Using the display panel select the MANUAL and use the +/- buttons and program the Instant Pot for 15 minutes.
- When the time is up, quick-release the remaining pressure.
- Open the lid and remove the chicken and shred on a cutting board.
- Using the display panel select CANCEL and then SAUTE. Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces to make the sauce.
- Return the shredded chicken to the pot with the cheddar cheese and bacon. Mix thoroughly and then turn the pot off.
- Sprinkle with green onions and serve.
DAIRY-FREE OPTION 2
- If you do not have dairy-free cream cheese you can substitute 1/2 cup mayonnaise. Skip the cream cheese step. Once the chicken is cooked, drain 1/2 of liquid out of the pot. Turn the Instant Pot to SAUTE. Add the mayonnaise and whisk together with the liquid until a sauce forms. Add the shredded chicken back into the pot along with the dairy-free cheddar cheese and bacon. Stir until the cheese has melted. Turn the pot off and sprinkle with green onions and serve.
Notes
- You can use frozen chicken for your crack chicken in the Instant Pot. You will need to add 5 more minutes to the cooking time, making it 20 minutes.
- A few minutes of resting time thickens the sauce and improves the flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Instant Pot Crack Chicken Step by Step
Gather the ingredients: Gather all the ingredients together.
Sear the chicken: Add 1 tbsp olive oil and 2 lbs of boneless, skinless chicken breasts into the Instant Pot.
Season the chicken: In a small bowl, combine 1 tbsp dried dill, 1½ tsp garlic powder, 1½ tsp onion powder, 2 tsp dried parsley, 1½ tsp salt, and ½ tsp ground black pepper. Sprinkle the seasoning blend evenly over the chicken.
Add cream cheese and water: Cut 8 oz of cream cheese (or dairy-free cream cheese) into chunks and place them in an even layer on top of the chicken. Pour in ½ cup water.
Dairy-Free Option 2 (Mayonnaise Method): If using ½ cup mayonnaise instead of cream cheese, skip Step 3. After pressure cooking, drain half of the cooking liquid. Switch to Sauté mode and whisk the mayonnaise into the remaining liquid until smooth. Add the shredded chicken, 1 cup dairy-free shredded cheddar, and 8 slices of crumbled bacon. Stir until the cheese melts. Press Cancel and garnish with 3 diced green onions before serving.
Pressure cook: Secure the Instant Pot lid and set the valve to sealing. Select the manual setting and cook on high pressure for 15 minutes.
Quick release and shred: When the cooking time ends, use quick release to release the pressure. Carefully open the lid. Remove the chicken breasts and shred them on a cutting board using two forks.
Make the sauce: Press cancel, then switch to sauté mode. Whisk the cream cheese and cooking liquid in the pot until the sauce is smooth and any remaining cream cheese has melted.
Finish the dish: Return the shredded chicken to the pot. Stir in 1 cup of shredded cheddar cheese (or dairy-free shredded cheddar) and 8 slices of cooked, crumbled bacon. Mix until the cheese is melted and the chicken is well coated. Press cancel to turn off the pot.
Garnish and serve: Top with 3 diced green onions and serve warm in a roll or over a salad. Enjoy!
Serving Suggestions
My favorite way to enjoy crack chicken is piled onto a soft gluten-free Hawaiian roll—it makes the ultimate warm, cheesy sandwich. It’s also great tucked into gluten-free tortillas or lettuce leaves for a low-carb or keto-friendly option. And if you’re in a snacking mood, try serving it as a dip! It’s delicious with tortilla chips, your favorite gluten-free Ritz crackers, or crisp veggie sticks. However you serve it, it’s always a crowd-pleaser in my house.
Storage Instructions
Store any leftover crack chicken in an airtight container in the fridge for up to 4 days.
For longer storage, you can freeze it in a freezer-safe container for up to 2 months—just be sure to let it cool completely before freezing.
When you’re ready to enjoy it again, thaw overnight in the fridge if frozen, then reheat gently on the stove or in the microwave, stirring often until warmed through. If the sauce seems a little thick after reheating, just add a splash of broth or water to loosen it up.
More Gluten-Free Chicken Recipes
- Gluten-Free Chicken Wings
- Gluten-Free Chicken Pot Pie
- Dairy-Free Butter Chicken
- Gluten-Free Chicken and Dumplings
- Gluten-Free Sweet and Sour Chicken
This looks amazing! Where do you find DF cream cheese & what brand of DF shredded cheese do you always use? I’ve tried some & they are horrible!
Hi Kerry! My family likes the Violife dairy-free cream cheese and cheese shreds.
This recipe looks amazing and I’d love to try it but I don’t have an instant pot. Can this be converted to a slow cooker or oven recipe?
Thank you for all of your amazing and much needed recipes!
What brand of dairy free cheese and cream cheese do you use?
Hi Lori! I like either Kite Hill or Violife dairy-free cream cheese. I hope you enjoy the recipe.
Love all your recipes. I have to make gluten/soy/lactose free food for my daughter. She’s fighting Lyme disease. It’s easy to adapt most of yours. Thank you for sharing!!
It was absolutely amazing and a new family favorite 😍
SO good and so stinking easy! Definitely a keeper recipe!
Love it!
So easy, tasty and quick! Had it on a crusty roll but thought it would be great served with crackers as well. Great for serving a crowd. Just found your recipes and I’m excited to try more!
First meal I made in my instant pot! Super easy and turned out great! I added gluten free pasta while adding the cheese and it made a great dinner! My husband even loved it! Audrey thank you so much for posting this recipe!!
Super easy and yummy
This was delicious and it will be a hit over the holidays. It made a large portion so I am freezing half of it. Thanks for the recipe.
BEST CRACK CHICKEN EVER!!!! My husband even said it tastes like food from a very expensive and fancy restaurant we have in town! So excited to have found a GF and DF as well as healthy meal for my family !! Wohoo!!