Pressure Cooker Crack Chicken Dip Recipes

PRESSURE COOKER CRACK CHICKEN DIP

Steps:

• Add whole chicken breasts, cream cheese, Rotel, green chiles, onion, cumin, salt, corn, and black pepper to pressure cooker.
• Stir, lock lid, and set to high pressure for 9 minutes.
• When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
• Shred chicken breasts using two forks and stir in sour cream and cheddar cheese.
• Serve with tortilla chips once all cheese is melted!

PRESSURE COOKER CRACK CHICKEN

Steps:

• Combine water and dressing mix in a small bowl. Whisk until smooth. Combine dressing mix, chicken and cream cheese in the cooking insert of an electric pressure cooker.
• Close the lid. Set the valve to "sealing." Cook for 15 minutes under high pressure. (Use the manual setting.)
• When the cooking time ends, allow the pot to sit for five minutes. After five minutes, turn the sealing valve to release for a quick pressure release. Remove the chicken and place in a large bowl.
• Select the saute setting and turn it to low (or less on an Instant Pot). Whisk the cooking liquid until smooth. Allow it to simmer and thicken as you shred the chicken.
• Shred the chicken with two forks. Keep an eye on the cooking liquid. If it looks like it's getting too thick, turn off the saute setting.
• Return the shredded chicken to the pot. Stir to combine. Season with freshly ground black pepper and additional dry dressing mix, as needed. Serve on buns or using one of the serving suggestions listed above.

PRESSURE COOKER CRACK CHICKEN

Steps:

• Pour the chicken broth into a pressure cooker. Add chicken and cream cheese, and sprinkle with ranch seasoning mix.
• Select the manual or pressure cook function and set for 15 minutes. When finished cooking, use the quick-release valve to release additional pressure.
• Remove chicken from the pot and shred; set aside. Reset the pressure cooker to the sauté function.
• Whisk the remaining ingredients in the pot to smooth out any remaining cream cheese pieces. Add the chicken back into the pot with cheddar cheese. Garnish with bacon and scallions, if using, and serve hot.

PRESSURE COOKER CRACK CHICKEN DIP

Steps:

• This can be made in a pressure cooker or on the stovetop on low/medium heat. Add medium chicken breasts or thighs that have been halved, cream cheese cut into smaller chunks, ranch dressing dry mix, diced onions and broth into pot.
• Simmer on low heat with lid on until chicken is cooked through and so tender it shreds with 2 forks. Then remove from heat, shred chicken and stir so clumps of cream cheese become smooth with the rest of the ingredients.
• For pressure cookers put on the lid and close steam valve. Set to high for 15 minutes followed by a quick release. Then shred chicken and stir so cream cheese becomes smooth and chicken is coated. Turn pot off.
• In both cases stir in shredded cheese, it will melt quickly. Stir in precooked bacon at this time.
• Keep in mind this thickens A LOT when it cools so you may not want to add anything. Allow to cool for at least 10 minutes to allow thickening. Transfer to serving bowl with chips or baguette sliced pieces.
• If you want it thicker set to saute low and you can whisk together 1 tsp of cornstarch with 2 tsp cold water until smooth and dump that in. Allow to bubble for 1 minute, then turn off or remove from heat. This will continue to thicken as it cools.

CRACK CHICKEN DIP

Steps:

• In a skillet over medium heat add chicken and hot sauce and heat through.
• Stir in cream cheese and ranch dressing, stirring until mixture is well blended and warm.
• Mix in half of the shredded cheese and add mixture to a slow cooker.
• Sprinkle remaining cheese on top and cook on low until hot and bubbly.
• Serve with celery sticks and crackers.