Instant Pot Crack Chicken Recipe Video

Preheat oven to 400°F.

Arrange a rack in the lower third of the oven. Line 1 baking sheet with aluminum foil. Lay the bacon onto a baking sheet in a single layer.

Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. Remove from oven and set aside.

Add chicken and cream cheese to the Instant Pot.

Sprinkle with Ranch Dressing Mix, add minced garlic, onion powder, and paprika. Pour in chicken broth.

Secure the lid and cook under high pressure for 10 minutes, then perform a natural release for 10 minutes. After that, turn off the heat, release any remaining pressure, and then open the lid.

Remove the chicken from the Instant Pot and transfer it to a large bowl or chopping board. Use two forks to shred the chicken.

Switch the Instant Pot to Sauté mode and whisk the cream cheese mixture until well combined.

Add the shredded cheddar cheese and stir to combine until melted.

Turn off the Instant Pot and add the shredded chicken. Stir well to fully combine the chicken with the cheese sauce.

Stir in bacon pieces if wanted and serve on hamburger buns with extra bacon, cheese, and green onions.

Equipment Needed

Spice Level:

Dietary