Instant Pot Crack Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb bacon, diced in pieces, raw
4 chicken breasts (2 whole, cut in half)
1/2 cup chicken broth
1 package Hidden Valley Buttermilk ranch dressing milk
8 oz cream cheese
**optional: 1/2 cup mayonnaise
2 cups shredded cheddar cheese
chopped green onions to taste
Buns
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Directions: |
Directions:1. Turn Instant Pot to saute mode on high - Once it says 'Hot", add diced bacon and cook until done.
2. Turn the Instant Pot off and remove the cooked bacon to a plate.
3. Drain the bacon grease from the Instant Pot.
4. Place chicken breasts and cream cheese in the instant pot.
5. Pour chicken broth over the chicken and cream cheese mixture.
6. Sprinkle with ranch powder mix.
7. Close the lid and make sure the lid is sealed.
8. Cook on manual setting on high pressure for 15 minutes.
9. Once the Instant Pot is done on high pressure, use natural pressure release for 5 minutes and then do a quick release.
10. Remove chicken to a large bowl to shred.
11. Turn the Instant Pot back to saute mode and whisk the cream cheese to thicken cream.
12. Add the chicken back in the Instant Pot along with the mayo.
13. Stir the chicken, cheese and mayo until it is all combined and then top with the shredded cheese, reserved bacon and green onions.
14. Serve on buns. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 minutes |
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