We wanted to try a new recipe at our house and to say it was success is an understatement. My boys LOVED it! Freddie went as far as to say it was the best chicken he had ever had. If you try it, let us know what a smash it was in your kitchen!
Ingredients
8 Slices Bacon, Cooked Crisp
4 Boneless Skinless Chicken Breast
½ Cup Chicken Broth
1 Package Ranch Dressing Mix
8 Ounces Cream Cheese
1 Cup Mayonnaise
2 Cups Cheddar Cheese, Shredded
Green Onions, For Garnish If Desired
Instructions
Place chicken and cream cheese into Instant Pot.
Pour in chicken broth and sprinkle with ranch powder.
Seal lid,and cook on manual mode (also called Pressure Cook) for 15 minutes.
Allow pressure to release for 5 minutes naturally, and then do a quick release(Open the valve).
Remove chicken from Instant Pot, and shred.
Switch Instant Pot to saute mode. Whisk cream cheese, and mayonnaise until thickened.Add in shredded chicken, and stir until combined.
Serve with shredded cheese, bacon, and green onions.
We served ours in sandwiches, but it also tastes amazing over pasta or rice!
CRACK CHICKEN INSTANT POT TIPS:
Always be sure to line up the Triangles on the left hand side, and then turn the lid clockwise to lock it in place.
Don’t be alarmed if steam exits the pressure valve while the pot is coming up to pressure, this is normal.
Natural release means to let the pot sit for 5 minutes after the timer goes off. Don’t worry about setting a timer, the Instant Pot will automatically begin to count up.
INSTANT POT CRACK CHICKEN SHOPPING TIPS:
You can also make this with frozen chicken breasts. When making with frozen chicken you may need to increase the cook time a bit. Chicken is done when the internal temperature reaches 165 degrees or more.
I like using Hormel Black Label bacon. It cooks quickly in the microwave ,and it comes individual packages of 4 slices each.
Grab your chicken breasts at the meat counter at your super market or butcher shop. Most prepackaged meat will only have 3 vs. the 4 breasts you need.
I love using full fat cream cheese and mayo in this recipe. It makes it so darn decadently delicious. However, if you’re looking for a healthier version I’m sure light versions would work just fine.
Here is another helpful "cheat sheet" for the Instant Pot Newbies, like me! (just click to download!)
Get Your Instant Pot here.
From My Kitchen to Yours,
Lauren
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Recipe credit:: CATALINA CASTRAVET
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