Instant Pot Crack Chicken
Ingredients
The chicken mixture
-
½
cup
Water (or No Sodium Chicken Broth)
-
2
lbs
Boneless Skinless Chicken Breasts
-
1
packet
Ranch Dressing Mix (1 oz)
-
1½
teaspoons
Garlic Powder
-
½
teaspoon
Onion Powder
-
¾
teaspoon
Dill Weed, dried
-
2
teaspoons
Parsley, dried
-
½
teaspoon
Pepper
-
½
teaspoon
Smoked Paprika
-
1
block (8 oz)
Cream Cheese (room temperature)
To finish
-
1
cup
Cheddar Cheese (shredded, preferably not from a bag)
-
8
slices
Cooked Thick Cut Bacon, chopped
-
3
units
Green Onions, chopped
-
¼
teaspoon
Salt (to taste)
Instructions
- Cook bacon in the pot, then set aside and wipe out the pot.
- Add water or broth to the inner pot.
- Place chicken breasts in the pot without overlapping.
- Sprinkle ranch dressing mix and spices over the chicken.
- Add chunks of cream cheese to the pot.
- Close the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual for 12 minutes on high pressure.
- After cooking, let the pot sit for 10 minutes for natural release, then release remaining steam.
- Remove chicken and shred it using two forks.
- Whisk the cream cheese mixture in the pot, then add cheddar cheese until melted.
- Return shredded chicken to the pot and mix in bacon and green onions.
- Taste and add salt if needed, then serve.
Nutrition Facts (estimated)
Servings
8
Calories
412
Total fat
25g
Total carbohydrates
5g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
You might also like