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Have you heard of Crack Chicken? If not, you are in for a real treat! I loved this recipe so much when I tried it, that I developed a little bit of a different spin on it and made it in my Instant Pot. I hadn’t found of a good Instant Pot Crack Chicken Recipe so I made my own!
I am a HUGE fan of dump recipes. As a debt free life coach I know the #1 area where people overspend is on their food. My goal is to teach others how to budget, how to get out of debt, and meal plan!
If you want to learn how to save money on food, download my free meal plan to help you save 50% off your grocery bill!
In this recipe I made my own ranch seasoning.
To make it easier, you can find ranch seasoning packets in your local grocery store. Simply replace my ranch seasoning mixture with the store bought ranch packet, and it will turn out the same!
Instant Pot Crack Chicken Recipe:
In a gallon freezer bag add the chicken breasts, corn, cream cheese, and spices. Freeze until ready to make.
When ready to cook the Instant Pot Crack Chicken Recipe:
1.) Turn the Instant Pot to saute and saute the bacon until done, remove the bacon, and drain the fat out of the pot.
2.) Add the frozen chicken and water to the Instant Pot.
3.) Seal and pressure cook for 16 minutes (thicker chicken add 2 min) and natural release for 10 minutes and then quick release.
4.) Remove the chicken from the pan and turn the Instant Pot back to saute, use a fork to whisk up the cream cheese, and then add the yogurt and jack cheese to melt (if you find the mixture too thick add a bit of milk to thin it). Be sure to turn the Instant Pot off as soon as the cheese is melting well to keep it from scalding.
5.) Shred the chicken and return it to the pot. Stir well.
6.) Serve the chicken over rotini or ziti with the reserved crumbled bacon and sliced green onion.
It really is SO amazing!! I have attached recipe cards for both Crockpot cooking and Instant Pot cooking – feel free to use which ever one floats your boat 🙂
Ingredients
- 4 medium chicken breasts 1.5 lbs
- 1 can of corn drained
- 2 teaspoons garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon dried dill
- 1 tablespoon dried parsley
- ¾ teaspoon pepper
- ¼ teaspoon paprika
- ½ cup water
- ¾ cup Monterey Jack Cheese
- 1 8 oz package cream cheese cubed
- To make this a freezer meal assemble all of the above in a freezer bag and freeze.
- ¼ cup yogurt
- 8 slices bacon
- 1 cup sliced green onions
Instructions
- Cook and crumble the bacon, set aside.
- Add the frozen chicken mixture to the Instant Pot.
- Seal and pressure cook for 16 minutes (thicker chicken add 2 min) and natural release for 10 minutes and then quick release.
- Remove the chicken from the pot and shred.
- Turn the Instant Pot back to saute, use a fork to whisk up the cream cheese, and then add the yogurt (if you find the mixture too thick add a bit of milk to thin it).
- Put chicken back in Instant Pot
- Serve the chicken over rotini or ziti with the crumbled bacon and sliced green onion.
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