Instant Pot Crack Chicken - Little Sunny Kitchen

Prep Time 10

Cook Time 30

Total Time 40

Add chicken, broth, salt, pepper, and ranch seasoning to instant pot.
Place valve in the “sealing” position and pressure cook on high for 10 minutes. Release pressure naturally for 5 minutes, before switching valve to “venting” and manually releasing remaining pressure.
Remove chicken and shred with 2 forks. While shredding the chicken, turn instant pot to the saute setting and whisk in the cream cheese until thickened. Add chicken back to the pot and stir to coat in sauce.
Serve chicken topped with cheese, bacon, and green onions. Make sandwiches, add it to pasta, or serve with mashed potatoes if you'd like.

This recipe was tested in a 6-quart instant pot. If you are using a larger one, you will need to add more liquid to equal 1 cup in total.
Instead of chicken breasts, use the same amount of chicken thighs instead.
You can make this with frozen chicken, simply add 5 extra minutes to the cook time.
Homemade ranch seasoning is delicious and much cheaper in the long run than buying packets of seasoning at the store.
Chicken is fully cooked when it measures 165°F/74°C using an instant read thermometer. If for some reason your chicken isn't fully cooked (but it's close) after you've released the pressure from the pot, close the lid and let it sit for 5 minutes to finish cooking.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
To Make Crockpot Crack Chicken: Cook the chicken with seasonings and broth for 4-6 hours on low. Shred the chicken, and stir in the cream cheese after the time is up.