This Instant Pot crack chicken is creamy, tender, and perfect for busy nights when you want an easy dinner that still feels satisfying. It takes very little hands-on work and can be piled onto buns, spooned over rice, or served in lettuce wraps or pasta bowls.
Why This Instant Pot Crack Chicken Works
I make this on busy nights when I want dinner to be low effort but still worth looking forward to. After testing it a few ways, I found that cooking the chicken first and stirring in the dairy at the end keeps the sauce creamy and smooth without breaking, and the chicken shreds easily every time.
- No sautéing needed. You can add the chicken straight to the Instant Pot and pressure cook, which keeps prep simple and makes this recipe especially good for busy nights.
- The sauce stays creamy and smooth. Adding the dairy after pressure cooking helps the cream cheese melt in evenly instead of breaking or turning grainy.
- The chicken turns out tender every time. The pressure cooking method keeps it juicy and makes it easy to shred right into the sauce.
Ingredients In Crack Chicken
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: Boneless, skinless chicken breasts keep this classic and shred up easily after pressure cooking. You can use chicken thighs if you want a slightly richer result.
- Cream Cheese: Use block cream cheese and add it after cooking so it melts in smoothly instead of breaking.
- Broth: The pressure cooker won’t work without liquid added to the pot. Choose low-sodium chicken broth for this recipe since we’re adding salty ranch to the mix.
- Ranch Seasoning: Hidden Valley ranch seasoning mix, or my homemade version (try it, it will save you money!) gives crack chicken its irresistible flavor.
- Bacon and Cheddar: I add cheese and bacon to instant pot crack chicken just before serving. This way the bacon stays crispy and the cheese doesn’t melt into the sauce right away.
How to Make Instant Pot Crack Chicken
- Cook chicken in broth and ranch
- Shred the chicken
- Stir in cream cheese
- Add cheddar, bacon, and green onions
Release and Check Doneness
After the 5-minute natural release, carefully quick release the rest of the pressure and open the lid. The chicken should look fully opaque and shred easily with two forks. If it still looks underdone in the center or does not shred easily, put the lid back on and let it sit in the hot pot for 5 minutes, or pressure cook for 1 to 2 minutes more if needed.
How to Avoid Watery or Curdled Sauce
- Add the cream cheese after pressure cooking so it melts in smoothly
- Do not overcook the chicken or it can release extra liquid
- Use only the liquid you need so the sauce stays thick and creamy
For Best Results
- Shred your own cheddar for the smoothest sauce. Pre-shredded cheese does not melt as well.
- If you get a burn warning, add a little more liquid. There usually is not an issue, but a splash of extra broth or water should fix it.
- This recipe was tested in a 6-quart Instant Pot. If you are using a larger model, increase the liquid to 1 cup total.
- For crock pot crack chicken, add the cream cheese at the end. Cook the chicken with the broth and seasonings on low for 4 to 6 hours, then shred and stir in the cream cheese.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Crack Chicken
Equipment
- 6 quart Instant Pot
- 2 forks or meat shredders
- cutting board
- Knife
Ingredients
- 2 pounds (900 grams) chicken breasts boneless skinless, about 3 large breasts
- ½ cup (120 ml) low sodium chicken broth
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ounce (1 packet/3 tablespoons) (28 grams) ranch seasoning
- 8 ounces (225 grams) cream cheese softened
- 1 cup (120 grams) shredded cheddar cheese
- 5 slices thick cut bacon cooked until crispy and crumbled into pieces
- 4 green onions thinly sliced
Instructions
- Add the chicken breasts, chicken broth, salt, black pepper, and ranch seasoning to the Instant Pot.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then carefully release the remaining pressure.
- Transfer the chicken to a plate and shred it with 2 forks.
- Turn the Instant Pot to Sauté. Add the cream cheese and whisk until smooth and creamy.
- Stir in ½ cup of the cheddar cheese until melted. Return the shredded chicken to the pot and stir until evenly coated.
- Serve topped with the remaining ½ cup cheddar cheese, the crumbled bacon, and the green onions.
Notes:
- This recipe was tested in a 6 quart Instant Pot. If using an 8 quart model, increase the broth so there is 1 cup total liquid in the pot.
- To make this with frozen chicken breasts, add 5 minutes to the pressure cooking time.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Serve it on sandwich buns, spooned over mashed potatoes, tossed with pasta, or over rice.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
What To Serve With Crack Chicken
- For sandwiches and sliders: Pile the chicken onto toasted sandwich bread or hamburger buns. It also works well for sliders with small rolls or alongside your favorite coleslaw.
- For a low carb option: Serve it over cauliflower rice or in lettuce wraps for a lighter meal that still feels satisfying.
- With simple sides: This pairs well with steamed or roasted broccoli or cauliflower, since the creamy sauce works well with vegetables. A simple side salad helps balance the richness.
- To turn it into a full meal: Serve it over rice, pasta, or Boursin mashed potatoes to make it more filling and dinner-ready.
Questions You Might Have
Yes. It reheats well, so it is a good make-ahead option for meal prep or easy lunches.
Reheat it gently on the stove or in the microwave, stirring as needed. If the sauce thickens in the fridge, add a small splash of broth or milk to loosen it.
Yes. It works well as a warm dip with crackers, chips, or toasted bread.
Margaret says
I made this with dairy free cream cheese and cheddar cheese. I don’t necessarily recommend it but if you’re dairy free and wondering how this would come out, it turn out okay. Actually pretty good.
Little Sunny Kitchen says
I’m so glad to know that this works with dairy free substitutions! Thanks for coming back to let us know.
Dora Hughes says
Was This in place of the cream cheese all together?
Vickie Plonski says
Made this for our community potluck & everyone wanted to know why it was called “Crack Chicken”. After they ate it, then they understood the name. I had made a double batch & it was all gone. Thanks.
Judith Frank says
I made this tonight for my niece and her husband. It was my first time using my instant pot. I made it just like the recipe said, and we all loved it. I think when I make it again I might experiment with adding some other ingredients, like add a little garlic, or maybe try it with some green chilis. For the recipe as is, I think I would add just a little bit more chicken broth.
Carita says
This was fabulous! My family loved it. I served it on Brioche bun and I tweaked it a little by adding 1/4c Sour cream. 😋