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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.
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!
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. 🙂
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.
Add the mayo, sour cream, shredded cheddar cheese , Worcestershire sauce, some of your favorite hot sauce, lemon juice, and crumbled bacon to the pot.
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.
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!
Instant Pot Crack Chicken
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
Nutrition
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I’m the writer, photographer, recipe developer, and one of the many taste tester’s at Monday is Meatloaf. I live in a sleepy Florida town on the out-skirts of the Tampa Bay metro area. Growing up I got the opportunity to see a lot of great family cooks in action, but I didn’t delve into the culinary world until later. My blog focuses on simple cooking techniques that maximize flavor across a variety of cooking disciplines that are totally do-able for the home cook.
I started with this recipe, but for simplicity, I used dry ranch dressing mix instead of all of the individual dry spices, added the smoked paprika, and used all of the liquid seasonings this recipe calls for. This version of crack chicken is SO much better than the original! Thanks for the suggested enhancements!
You are so welcome! I’m glad you enjoyed it so much! 🙂
I seem to be the only person in the world that absolutely hated the original crack chicken recipe. As a matter of fact, after forcing down one serving, I dumped the rest into the garbage disposal. Then I decided to try this one….and we have a winner!!! So much better, not even a contest!! Thanks so much!!
You’re welcome! Thanks so much! I’m so happy you finally got one that like. I had the same problem with the packet recipes! 😊