Instant Pot Crack Chicken Recipes

INSTANT POT CRACK CHICKEN

Steps:

• Place chicken breasts into Instant Pot and add 1 cup water. Close the lid of the instant pot, close the pressure release valve and set the instant pot on Manual, High Pressure, for 9 minutes.
• Once cooking is complete, let set for 3 minutes and quickly release pressure.
• Remove chicken from pan with tongs and discard the juices. Return chicken back to pan, one at a time, and shred with two forks.
• Place cream cheese, shredded cheese and hot sauce into the pan and mix well. If you want the traditional ranch flavor, you can add a packet of powder ranch dressing as well.
• Shred the chicken using a couple of forks and add remaining ingredients. This will keep the pan warm and help melt the cheese.
• If the pan cools and you are having a hard time mixing the cheeses, turn your instant pot on warm and let it heat up, but be careful not to burn the cheeses.
• Season with salt and pepper.
• Serve chicken on buns.

INSTANT POT CRACK CHICKEN (+VIDEO)

Steps:

• Place chicken in a 6-quart Instant Pot electric pressure cooker and cover with ranch mix and cream cheese.
• Pour water over top and place lid on and cook on manual pressure for 15 minutes.
• Let naturally release for 5 minutes then quick release after that.
• Remove chicken and shred. Turn instant pot onto sauté mode on low.
• Add chicken back in along with cheese, bacon and green onions.
• Stir until cheese is melted and it's creamy.
• Serve on buns, wraps, pita pockets, lettuce leaves etc.

INSTANT POT CRACK CHICKEN CASSEROLE

Steps:

• Set Instant Pot to saute and add olive oil and bacon.
• Cook for a few minutes until bacon is consistently sizzling and almost done. (add onion now if you want to add it)
• Add cubed chicken thigh pieces and cook until outsides of chicken are no longer pink. Turn Instant Pot off/cancel so it can cool a bit before turning it to high pressure. Scrape remaining bits of meat off bottom of pot.
• Sprinkle ranch seasoning packet on top of bacon and chicken and mix gently.
• Cut softened cream cheese into clumps and put on top of chicken mixture, followed by 1/2 cup of chicken broth.
• Close lid and steam valve and set to high pressure for 5 minutes.
• Do a quick release, stir contents gently allowing cream cheese bits to become creamy and no longer clumped up.
• Add your frozen peas, then 5 measuring cups full of uncooked small egg noodles, and then your remaining 1.5 c. of chicken broth on top of your noodles.
• Gently stir just a bit.
• Close lid and steam valve and set to high pressure for 3 minutes.
• Do a quick release, stir and serve!!
• If you want sauce a bit thicker turn IP to saute again to have liquid bubble for 1-2 minutes and stir gently while bubbling. Allow to sit and the longer it sits the thicker it will get.