INSTANT POT CRACK CHICKEN

 Creamy shredded chicken breasts made in the Instant Pot pressure cooker in just 15 minutes! This shredded Instant Pot Crack Chicken is our newest cheese and ranch obsession. Serve on sandwich buns with bacon and green onions for a quick weeknight dinner recipe.

The Instant Pot Pressure Cooker is taking over my kitchen. I find myself using it well throughout the week. It’s great because most times, I can have dinner on the table in under an hour, without ever having to watch a pot or mix ingredients together throughout the course of the meal cooking.

Ingredients

• 3 pounds chicken breasts
• 1/2 cup low sodium chicken broth
• 2 teaspoons Greek or Italian seasoning
• 2 tablespoons ranch seasoning dry powder (about 1 oz.)
• 5 ounces cream cheese, cut into 1 oz squares
• 1 1/2 teaspoons hot sauce
• 1 cup cheddar cheese, shredded
• 1/2 cup parmesan cheese
• 1 tablespoon dried parsley
• 6 slices bacon, chopped
• 7 green onion stalks, diced
• 1 package bread buns, optional to serve on

Instructions

1. Cook bacon according to package directions. Chop; set aside. 
2. In an Instant Pot ( or pressure cooker ) insert, add chicken broth, chicken breasts, Greek or Italian seasoning, dry ranch seasoning powder, and cream cheese.
3. Turn device on. Secure lid. Set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high-pressure 15 minutes. 
4. Select CANCEL. Allow the pressure valve to Natural Pressure Release at least 10 minutes.  Quick-release pressure after 10 minutes. Once pressure pin drops, open lid and turn off device.
5. Remove only the chicken to bowl. Shred with two forks. 
6. Whisk remaining cream cheese mixture. Add in shredded cheddar cheese, parmesan cheese, hot sauce, dried parsley, and bacon. Add in shredded chicken, and green onions; mix well.
7. Serve on bread rolls.