Instant Pot Crack Chicken for the ultimate moist and flavorful chicken you’ll love in sandwiches, salads, or pasta. Made with simple ingredients and less than 20 minutes in the pressure cooker, it’s perfect for busy weeknight dinners.
This shredded ranch chicken is called crack for good reason. Creamy, cheesy, and loaded with smoky bacon crumbles, it’s seriously addicting!
How to Serve Chicken Bacon Ranch Chicken
This stuff is so good, you’d want to put use it on everything! Here are a few delicious suggestions below.
In sandwiches and sliders
Tossed with your favorite pasta
As a spread for crackers or toasts
Topped on baked potatoes or green salads
As filling for taquitos, burritos, or enchiladas
2 pounds boneless, skinless chicken breasts
1 packet (1.5 ounces) dry Ranch seasoning mix
1 block (8 ounces) cream cheese
1/2 cup water or chicken broth
1 cup shredded cheddar
1 cup shredded Montery Jack cheese
1/2 cup crisp bacon crumbles
1/2 cup chopped green onions
pepper to taste
Trim chicken of excess fat. Rinse and pat dry.
In a pressure cooker insert, arrange chicken in a single layer.
Add dry Ranch seasoning mix.
Place cream cheese on top of chicken.
Add water or broth.
Cook on HIGH pressure for 15 minutes. When the Instant Pot beeps, do a natural release for 5 minutes and then quick release.
Turn on SAUTE mode on LOW (using LESS on the Instant Pot).
Remove chicken from the pot and coarsely shred with two forks.
Return shredded chicken to the Instant Pot and add shredded cheese, bacon crumbles, and green onions.
Stir until well-distributed and mixture is nice and creamy. Season with pepper to taste, if desired. Serve immediately.