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Healthy Recipes | Instant Pot Crack Chicken

Carol Blair
Friday, 6 September 2019
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Instant Pot Crack chicken is a classic dish, and I finally decided I needed to try out. Of course, at first I tried the classic method using the ranch seasoning packets but often found it either over- or under-seasoned. My son asked me if I was interested in doing some more recipes for the blog that were either Keto or low-carb. I thought about it for awhile and decided that sounded like a great idea. Who doesn’t need to eat healthier? Plus, this makes an easy make ahead meal prep. It’s just as easy as making my Instant Pot Omelette Bites.

Turn the pot on saute, and stir together well. Cook until the cheese is melted. If the mixture is to thin, add a cornstarch slurry to the mixture or additional cheese. If you are following a keto diet you can thicken with the additional cheese, xanthan gum, almond flour, or other substitute. Don’t forget it’s important to use the full cup of broth or it will give a burn notice. Serve immediately or refrigerate for up to one week in an airtight container. This is delicious served by itself, on a roll, in a pita, in a lettuce wrap, with pasta, or over rice.

This recipe is from our e-book, 20 Low-Carb Instant Pot Pressure Cooker Recipes. In the e-book we call it “Better Than Crack Chicken”, which it really is! We switched up the seasoning a little (omitted the Ranch mix and added our own keto-friendly seasonings), and this takes it over the top in terms of deliciousness. Our e-book is now on sale on for just $4.99!

The wildly popular Crack Chicken is actually pretty simple in its ingredient list: chicken, cream cheese, cheddar cheese, bacon, scallion, and Ranch seasoning! The end result is creamy and rich, and packed with flavor. It’s proof that a recipe doesn’t have to be complicated to taste great. Crack Chicken is deliciously addictive, which is where the name comes from.

Instant Pot Crack Chicken

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8 servings
Calories: 466kcal

Ingredients:

Cooking the chicken:
  • 1 tsp chives
  • 1 tbsp parsley
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp onion powder
  • 3/4 tsp smoked paprika
  • 4 boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 8 ounces cream cheese
  • 1 tbsp garlic powder
  • 1 tsp dill

To finish the chicken:
  • 1 tsp hot sauce
  • 8 slices bacon cooked
  • 2 tbsp cornstarch optional
  • 2 tbsp water optional
  • 1/4 cup green onions sliced, optional
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tsp lemon juice
  • 1 cup cheddar cheese shredded
  • 1 tsp Worcestershire sauce

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Instructions

  1. Place the chicken breasts in the Instant Pot with the chicken broth, cubed cream cheese, and all the seasonings in the ‘Cooking the Chicken’ instruction group above.
  2. Seal the Instant Pot according to the manufacturers directions. Cook on high pressure for 15 minutes, and follow with a 10 minute natural pressure release.
  3. Pan fry bacon or cook bacon in oven at 425-degrees for 20 minutes until done. Crumble, and set aside. Slice green onions if desired.
  4. Remove chicken to plate once cooked, and shred. Add back to Instant Pot. 
  5. Add the mayo, shredded cheese, sour cream, lemon juice, Worcestershire sauce, and hot sauce. Stir well to combine, and cook until cheese is melted.
  6. If desired, thicken with additional cheese or a cornstarch slurry by combining conrnstarch and water then adding to the crack chicken mixture. 

Notes:

  • Note the nutrition values do not include the cornstarch slurry, if it is included then it results in 5 grams of carbohydrates instead of 3 grams


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Carol Blair

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