Instant Pot Crack Chicken is an easy recipe that combines chicken breasts, cream cheese, cheddar cheese, crispy bacon, and a homemade ranch seasoning mix. This creamy crack chicken makes an easy gluten-free, low carb, Keto dinner that everyone will enjoy! The recipe also includes a dairy-free option.
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 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.
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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.
Store leftovers in an air-tight container in the refigerator.
To freeze: allow the chciekn to compleltely cool and then place in a freezer bag.