Instant Pot Crack Chicken
  • 4 boneless, skinless chicken breasts
  • 1 (8-ounce) package cream cheese
  • 1 packet Ranch seasoning
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 2 green onions
  1. Place chicken and cream cheese in Instant Pot
  2. Sprinkle ranch seasoning over the top and add 1/2 cup water
  3. Close Instant Pot and set to High Pressure for 15 minutes. Be sure you turn the valve to "sealing"
  4. Do a quick pressure release. Once pin drops, remove the lid
  5. Remove about 2 to 3 teaspoons of liquid from the pot and place in a small bowl to cool
  6. Remove chicken to a cutting board and shred
  7. Turn Instant Pot to "Saute" mode and whisk the liquid vigurously to break up the cream cheese. When liquid comes to a simmer, stir the cornstarch into the 2 to 3 teaspoons of liquid you removed from the pot. (It should no longer be hot. If it is, stir the cornstrach into 2 to 3 teaspoons of cold water instead.)
  8. Add cornstarch mixture to the Instant Pot. Cook and whisk until it thickens. Then add chicken back to pot along with cheddar cheese. Turn Instant Pot off
  9. Sprinkle bacon and green onions on top and serve
Serve it with or without the bunage