If there’s one dinner I keep in my back pocket for those days when I’m wiped out but still want something comforting and delicious—it’s this Instant Pot Crack Chicken. It’s creamy, cheesy, full of ranch flavor, and loaded with crispy bacon. All you need is a handful of simple ingredients and 15 minutes in the pressure cooker. No fuss, no babysitting, just easy weeknight magic.
You can serve it as sandwiches, spoon it into lettuce cups, or pile it high over rice or baked potatoes. Whatever you choose—it disappears fast in my house.
Why This Dish Is a Weeknight Winner
Let me be honest—when I first heard of “Crack Chicken,” I didn’t know what to expect. But after making it once, I totally got the hype. It’s the kind of meal that feels like takeout but is made from scratch in your own kitchen. And the best part? You can make it even when your fridge is nearly empty.
It all comes together in one pot with no searing, no pre-cooking—just throw it in and let the Instant Pot work its magic. I usually make a double batch on Sunday and use leftovers throughout the week in wraps, quesadillas, or even stirred into pasta.
Ingredients You’ll Need
Boneless Skinless Chicken Breasts
Lean, quick-cooking, and perfect for shredding once they’re fall-apart tender. You can also use chicken thighs if you want something even juicier.
Cream Cheese
This is where the creamy richness comes from. Cut it into chunks before adding it in so it melts more evenly.
Ranch Seasoning + Italian Seasoning
Classic ranch flavor gives the dish its signature taste. Italian seasoning adds depth and balance.
Chicken Broth
Low sodium is ideal. It adds moisture and helps the pressure cooker do its thing without drying out the meat.
Cheddar & Parmesan Cheese
Once the chicken is cooked and shredded, you stir these in for that dreamy, gooey sauce. Sharp cheddar gives bite, and parmesan adds a salty kick.
Bacon
Crispy, smoky, and a non-negotiable topping in our house. I usually cook it in a skillet while the chicken’s in the pot.
Hot Sauce (optional)
A few dashes add flavor without making it overly spicy. I like to sneak in a little for balance.
Green Onions + Parsley
Brightens everything up and gives it that fresh contrast against the creamy base.
Let’s Make It Step-by-Step
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Layer the Base
Place your stainless steel insert inside the Instant Pot. Add chicken broth, chicken breasts, ranch and Italian seasoning, and cubed cream cheese. -
Seal and Cook
Secure the lid, set the valve to “Sealing,” then select “Manual” or “Pressure Cook” and set it to 15 minutes. That’s it. -
Natural Release
Once the timer beeps, let the pot release pressure naturally for 10 minutes. This helps keep the chicken tender and juicy. -
Shred and Stir
Open the lid, remove the chicken, and shred it with two forks. Meanwhile, whisk the sauce in the pot until smooth. Stir in cheddar, parmesan, and hot sauce if using. -
Finish with Flavor
Add the shredded chicken back in. Give it a good stir to coat every strand in that creamy, cheesy sauce. Top with crispy bacon, green onions, parsley, and maybe a sprinkle of red pepper flakes.
My Favorite Ways to Serve It
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On toasted buns – A lazy Sunday lunch favorite. Warm brioche rolls, piled high with crack chicken and extra bacon.
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In lettuce wraps – My go-to low carb dinner. I like using butter lettuce—it holds the filling nicely and gives a fresh crunch.
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Over baked potatoes – This combo is a crowd-pleaser. I often make a baked potato bar and let everyone load up their own.
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As a dip – Spread it on a platter and serve with tortilla chips at your next game night. Total hit.
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Stuffed in quesadillas – Just add cheese and toast until crispy. Done and delicious.
Can I Make a Smaller or Bigger Batch?
Absolutely. If you’re cooking for two or meal prepping for the week, just scale the recipe. Adjust the serving size and let your Instant Pot do the rest. Cooking time stays the same.
Real Life Tips That Make a Difference
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Cream cheese goes in before cooking. Don’t wait to add it later—it helps infuse the chicken with flavor while it cooks.
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Soupier than expected? Just stir in more cheddar or a spoonful of cream cheese. You can also mix a teaspoon of cornstarch with a splash of water and stir it in while the pot is still warm.
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Clumpy cheese? Don’t panic. Keep whisking. The residual heat and added cheddar will smooth it all out.
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Use full-fat cheese. It melts better and makes a creamier sauce. Fat-free versions tend to separate or clump.
Storage & Reheating
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Fridge – Keeps well in an airtight container for up to 4 days.
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Freezer – Freeze portions in airtight bags or containers for up to a month.
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Reheat – I prefer the stovetop. Add a splash of broth or milk to loosen it up if it’s too thick. Microwave works in a pinch.
Reader Q&A (With My Take)
Can I use frozen chicken?
Yes! Just increase cook time to around 25 minutes. Make sure the pieces aren’t stuck together for even cooking.
Can I use thighs instead of breasts?
Absolutely. They’re juicier and work great. Just trim the fat beforehand.
What spices go well with this?
If you want to change it up, try smoked paprika, garlic powder, chipotle powder, or a pinch of cumin for something a little southwestern.
Can I add wine or olive oil?
Sure—if I’m feeling fancy, I sometimes replace a bit of broth with white wine. Olive oil or butter adds richness, but it’s already indulgent enough without it.
A Few More Ideas You’ll Love
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Make it into tacos with a sprinkle of chili powder and some lime.
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Add it to mac and cheese for a next-level comfort food combo.
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Use leftovers in a grilled cheese sandwich (trust me on this).
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Stir into cooked pasta with steamed broccoli for a creamy one-pan meal.
Final Thoughts
This Instant Pot Crack Chicken is a regular in my kitchen because it checks all the boxes—easy, quick, comforting, and seriously satisfying. Whether you’re making sandwiches for the family, meal prepping lunches, or just want something cheesy without standing over the stove, this one’s a keeper.
Instant Pot Crack Chicken
Creamy, cheesy, and packed with bold flavors—this Instant Pot Crack Chicken is the ultimate comfort food made in a fraction of the time.
Ingredients
- 6 slices of bacon, chopped
- 3 pounds boneless, skinless chicken breasts
- 5 ounces cream cheese, cut into chunks
- 1½ teaspoons hot sauce
- 1 tablespoon dried parsley
- 1 cup shredded cheddar cheese
- ½ cup freshly grated parmesan cheese
- 2 teaspoons Greek or Italian seasoning
- 7 green onions, finely diced
- 2 tablespoons dry ranch seasoning
- ½ cup low-sodium chicken broth
- Optional: sandwich rolls or buns for serving
Instructions
- Start by cooking the bacon until crispy, then set it aside on a paper towel-lined plate.
- Into your Instant Pot, pour the chicken broth and nestle in the chicken breasts. Sprinkle with Greek or Italian seasoning and ranch powder, then layer the cream cheese chunks on top.
- Seal the lid securely and set the valve to the “Sealing” position. Cook on High Pressure for 15 minutes using the “Manual” or “Pressure Cook” setting.
- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. After that, carefully perform a quick release to let out any remaining pressure. Open the lid once the pressure pin drops.
- Transfer the chicken to a bowl and shred it using two forks.
- Whisk the mixture left in the pot until it becomes creamy and smooth. Stir in the cheddar, parmesan, hot sauce, parsley, and cooked bacon. Add the shredded chicken back to the pot along with the diced green onions. Mix everything together until evenly combined and heated through.
- Scoop onto sandwich buns, or enjoy on its own!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 687Total Fat 30gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 13gCholesterol 254mgSodium 1084mgCarbohydrates 15gFiber 1gSugar 3gProtein 85g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
If you’re into cozy, rich flavors with minimal effort (and who isn’t?), give this one a try and let me know how you served it. I always love hearing the creative ways people enjoy it.
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