I cook what I want, I cook what I need

Instant Pot Crack Chicken: Keto, Low-Carb

Instant Pot Crack Chicken: Keto, Low-Carb

Disclaimer: This post may contain affiliate links, and I may earn a commission at no additional cost to you for qualifying purchases as a participant in the Amazon Associates program.

Instant Pot Crack chicken is a classic dish, and I finally decided I needed to try out. Of course, at first I tried the classic method using the ranch seasoning packets but often found it either over- or under-seasoned. My son asked me if I was interested in doing some more recipes for the blog that were either Keto or low-carb. I thought about it for awhile and decided that sounded like a great idea. Who doesn’t need to eat healthier? Plus, this makes an easy make ahead meal prep. It’s just as easy as making my Instant Pot Omelette Bites.

Prep the Instant Pot Crack Chicken

Start by taking the chicken breasts and laying them in the bottom of the Instant Pot. Here is where I was thinking that this should be easy but should taste much better than just using a generic ranch seasoning packet. Season the chicken breasts with the garlic powder, dill, chives, parsley, cayenne pepper, pepper, onion powder, and smoked paprika.

Next add a cup of broth, and this is very important. I tested the recipe using the popular 1/2 cup of broth, and I immediately got a burn notice. I use a 6-quart Instant Pot for my blog, and I found you definitely need that full cup for this Instant Pot Crack Chicken recipe. I like to use Better than Bouillon for this to give it extra flavor, but I am in no way being compensated by the company to say this. Also, flip the chicken a little to get the breasts coated a bit with the spices. The spices and the broth are always good kitchen staples to keep on hand.

Next, cube the cream cheese and put it on top of the chicken.

overhead view of chicken breasts in an instant pot in broth topped with spices and cream cheese

Seal the lid on the Instant Pot according to the manufacturers instructions. Cook on high pressure for 15 minutes and follow with a 10 minute natural pressure release.

Prep the extra’s for the meal

While the chicken is cooking it’s a perfect time to cook the bacon. You can pan fry, or bake in the oven at 425-degrees for about 20 minutes or until done to your desired level of crispiness.

Slice up some green onions and you are all set!

close up view of crispy cooked bacon

Finish preparing your meal

Once finished remove the chicken from the Instant Pot to a plate, and leave yummy broth in the pot. you might want to let it cool for a minute or two. 🙂

cooked seasoned chicken on white plate sitting on a mahogany cutting board with instant pot in background to the right and plate of cooked chicken to the left


Shred the chicken well for this Instant Pot Crack Chicken deliciousness. I used these handy shredder claws, which are also perfect for shredding pork or beef.

shredded cooked chicken on plate with shredding claw with instant pot in right background

Add the mayo, sour cream, shredded cheddar cheese , Worcestershire sauce, some of your favorite hot sauce, lemon juice, and crumbled bacon to the pot.

overhead shot of instant pot with cooked chicken cheese crumbled bacon mayo and sour cream

Turn the pot on saute, and stir together well. Cook until the cheese is melted. If the mixture is to thin, add a cornstarch slurry to the mixture or additional cheese. If you are following a keto diet you can thicken with the additional cheese, xanthan gum, almond flour, or other substitute. Don’t forget it’s important to use the full cup of broth or it will give a burn notice. Serve immediately or refrigerate for up to one week in an airtight container. This is delicious served by itself, on a roll, in a pita, in a lettuce wrap, with pasta, or over rice.

crack chicken served on romaine lettuce on white plate topped with bacon green onions and cheese

If you enjoyed this you’ll love Instant Pot No-Fail Buffalo Chicken Meatballs, Instant Pot Frittata: Keto, Whole 30, WW, or Instant Pot Herbed Lemon Salmon!

Overhead shot of crack chicken on platter vertically topped with bacon cheese and green onions
close up of instant pot crack chicken on white platter topped with sliced green onions shredded cheese and crumbled bacon

Instant Pot Crack Chicken

I totally decided that this classic Instant Pot dish was in sore need of a makeover. We needed a tasty dinner and meal prep for the week, so I though Instant Pot Crack Chicken would fit the ticket for everyone in the house. It’s perfect for a quick low-carb lunch, or you can carb it up by serving it over rice or tossed in pasta. This dish was even better the next day for a leftover weeknight supper. Creamy, cheesy, loaded with bacon, tons of spices, and topped with bacon. It’s, oh so good! 
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: chicken recipe, crack chicken recipe, instant pot chicken, instant pot crack chicken
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 466kcal
Author: Tina

Ingredients

Cooking the chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 8 ounces cream cheese
  • 1 tbsp garlic powder
  • 1 tsp dill
  • 1 tsp chives
  • 1 tbsp parsley
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp onion powder
  • 3/4 tsp smoked paprika

To finish the chicken

  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tsp lemon juice
  • 1 cup cheddar cheese shredded
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 8 slices bacon cooked
  • 2 tbsp cornstarch optional
  • 2 tbsp water optional
  • 1/4 cup green onions sliced, optional

Instructions

  • Place the chicken breasts in the Instant Pot with the chicken broth, cubed cream cheese, and all the seasonings in the ‘Cooking the Chicken’ instruction group above.
  • Seal the Instant Pot according to the manufacturers directions. Cook on high pressure for 15 minutes, and follow with a 10 minute natural pressure release.
  • Pan fry bacon or cook bacon in oven at 425-degrees for 20 minutes until done. Crumble, and set aside. Slice green onions if desired.
  • Remove chicken to plate once cooked, and shred. Add back to Instant Pot. 
  • Add the mayo, shredded cheese, sour cream, lemon juice, Worcestershire sauce, and hot sauce. Stir well to combine, and cook until cheese is melted.
  • If desired, thicken with additional cheese or a cornstarch slurry by combining conrnstarch and water then adding to the crack chicken mixture. 

Notes

*Note the nutrition values do not include the cornstarch slurry, if it is included then it results in 5 grams of carbohydrates instead of 3 grams.

Nutrition

Calories: 466kcal | Carbohydrates: 5g | Protein: 32g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 143mg | Sodium: 644mg | Potassium: 587mg | Fiber: 0g | Sugar: 1g | Vitamin A: 16.8% | Vitamin C: 6.6% | Calcium: 15.5% | Iron: 5.7%
Tried this recipe?Mention @MondayisMeatloaf or tag #mondayismeatloaf! I would love to see your amazing creations!

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