Instant Pot Crack Chicken Recipe

Reasons I Love Crack Chicken in the Instant Pot

Versatile. Crack Chicken isn’t just for sandwiches! It’s amazing in tacos, over pasta, or even stuffed into baked sweet potatoes. But honestly? I might love it even more in lettuce wraps—that crunch with the creamy chicken is just chef’s kiss! For a low-carb option, I also serve it with mashed cauliflower and zucchini noodles.

Party food. This is my go-to for game days, potlucks, and family gatherings. I keep it on the warm function in the Instant Pot, and people can serve themselves—whether they’re piling it onto plates, stuffing it into sandwiches, or just sneaking in a few extra bites straight from the pot. (No judgment!)

Make-ahead friendly. This recipe only gets better over time, making it perfect for meal prep! The flavors meld together beautifully in the fridge, and reheating is a breeze. I love making a big batch and using it for quick lunches, easy dinners, or a grab-and-go snack throughout the week.

What You’ll Need

Seriously, Crack Chicken will change your (dinnertime) life, especially when you can have it ready in no time thanks to the Instant Pot. This recipe couldn’t be easier, and it comes together with simple ingredients you probably already have on hand. Scroll down to the recipe card for the full ingredient amounts and step-by-step instructions!

• Thick-Cut Bacon – Adds smoky, crispy texture and deep flavor, but you can also use turkey bacon.
• Avocado Oil or Olive Oil – Helps sear the chicken for a richer flavor. Swap with butter or vegetable oil if needed.
• Boneless Skinless Chicken Breasts – You could also use chicken thighs for a juicier result.
• Sweet or Smoked Paprika – Swap with chili powder for some heat or regular paprika for a milder flavor.
• Garlic Powder – Fresh minced garlic works too!
• Salt & Black Pepper – Essential for seasoning and balancing the flavors.

For the Cream Cheese & Ranch Seasoning Mix

• Cream Cheese – Creates the signature creamy, cheesy texture.
• Garlic Powder and Onion Powder – Adds bold flavor to the creamy base and enhances the depth of the ranch seasoning.
• Dried Dill Weed and Dried Chives – Bring the classic ranch flavor.
• Salt & Black Pepper – A simple seasoning to balance out the flavors.
• Chicken Broth – Helps create the rich, velvety sauce. Vegetable broth will also work.
• Fresh Parsley – A simple garnish that adds color and freshness. Swap with fresh cilantro if you like.
• Sliced Green Scallions – Gives a mild, fresh onion bite, but it can be replaced with chopped chives.

How To Make Crack Chicken

If you don’t have an Instant Pot, you need one—if only for this recipe. Oh and for my Instant Pot Honey Garlic Chicken, too. 😉

Everything goes straight into the Instant Pot, and 20-ish minutes later, you’ve got the creamiest, most flavor-packed chicken dinner that you’ll keep coming back to again and again. Because, one, it’s delicious, and two, it basically cooks itself!

• Cook the bacon. Start heating your Instant Pot and add diced bacon; cook for a couple of minutes or to a desired crispness. Remove bacon and set aside.
• Brown the chicken. Heat some oil in the Instant Pot and brown the chicken breasts for 2 minutes per side. You don’t have to brown the chicken – it’s up to you – but I think it’s better if you do.
• Add the cream cheese and seasonings. Add chicken broth to the Instant Pot, a block of cream cheese, and your ranch seasoning mix that includes; dried dill, dried chives, garlic powder, onion powder, salt, and pepper.
• Cook. Cook on HIGH PRESSURE for 12 minutes, then do a quick release.
• Finish. Remove the chicken from the Instant Pot and shred it. Stir the chicken back into the Instant Pot, place the lid back on the Instant Pot (powered off), and let stand for 5 minutes to thicken the sauce.

Serving Suggestions

Crack chicken is typically used as a sandwich filling, but why stop there? This creamy, cheesy chicken is just as delicious tucked into tacos or burritos, piled over pasta, or spooned onto a baked potato. For a low-carb option, try it in lettuce wraps, over cauliflower rice, or mixed with zucchini noodles. It even makes an irresistible dip with tortilla chips!

Storage

In the Fridge: Place leftovers in an airtight container and keep refrigerated for up to 3 days.

To Freeze: Let the chicken cool down completely, then transfer it to a large freezer bag or airtight container. Store in the freezer for up to 3 months. When ready to serve, remove from freezer the night before and let thaw in the fridge overnight.

To reheat: Reheat gently on the stove with a splash of broth to bring back its creamy texture.