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!
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.