Instant Pot Crack Chicken
This Instant Pot Crack Chicken is made up of tender shredded chicken and crispy bacon tossed in a rich and flavorful cream sauce. It's a quick, one-pot dinner that's packed with flavor.
Servings: 6 people
Calories: 690kcal
Equipment
Ingredients
- 8 slices thick-cut bacon diced
- 1 cup chicken broth
- 2 pounds boneless skinless chicken thighs
- 1 (8 oz) block cream cheese cubed
- 1 (8 oz) block cheddar cheese shredded
- 1 (4 oz) can diced green chiles
- 1 (1 oz) packet Ranch Seasoning, Salad Dressing & Recipe Mix
- 1 (1 oz) packet taco seasoning
- Buns for serving
- Sliced green onions for serving
Instructions
- Place diced bacon into a 6 quart Instant Pot.
- Hit SAUTE on the Instant Pot, then cook until the bacon is crispy, stirring regularly.
- Hit CANCEL on the Instant Pot, then use a slotted spoon to remove the bacon and set aside.
- Stir in the broth, scraping up any brown bits from the bottom. This helps avoid a BURN reading.
- Add in chicken thighs, then cover and lock the lid. Make sure the pressure valve is pointed toward SEALING.
- Cook on HIGH pressure for 10 minutes, then flip the valve to do a quick release.
- Drain the liquid from the Instant Pot, shred or cube the chicken, then stir in the cream cheese, cheddar cheese, green chiles, ranch mix, taco seasoning, and cooked bacon.
- Taste and re-season, if necessary, then serve on buns with sliced green onions!
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Nutrition
Serving: 1person | Calories: 690kcal | Carbohydrates: 9g | Protein: 47g | Fat: 51g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 1762mg | Potassium: 607mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1408IU | Vitamin C: 11mg | Calcium: 335mg | Iron: 2mg