Description
This Instant Pot crack chicken recipe with cream cheese and ranch dressing served on warm buns with crispy bacon is perfect for game-day.
Ingredients
Scale
- 8 slices bacon, cut into 1/2– inch pieces
- 3/4 Cup chicken broth, divided
- 3 pounds boneless skinless chicken breast
- 12 ounces cream cheese, cut into 1 inch cubes
- 1 (1- ounce) package ranch seasoning mix
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 cup shredded cheddar cheese
- Hamburger buns and chives for serving
Instructions
- Turn the instant pot to saute mode. Add the bacon to the pot and cook until crispy, about 15 minutes. Remove the cooked bacon to a paper towel lined plate and set aside. Discard the bacon grease.
- With the instant pot still in saute mode, add 1/4 cup of chicken broth and deglaze the bottom of the pot. Cancel the cooking mode.
- Add the chicken, cream cheese, ranch seasoning, pepper, salt and remaining chicken broth to the instant pot.
- Place the lid on the instant pot and set the valve to the sealed position. Cook on manual high pressure for 15 minutes. Once the cooking time has elapsed, let the pressure naturally release for 5 minutes. Open the valve to release the remaining pressure.
- Remove the chicken to a plate and shred it with two forks.
- Turn the instant pot to saute mode. Whisk the cream cheese and chicken broth together until smooth.
- Add the chicken back to the pot along with the cooked bacon and shredded cheese. Stir until the cheese is melted.
- Serve on hamburger buns, top with additional cheese, bacon pieces or chives.
