Crack Chicken
An irresistibly creamy shredded chicken made with cream cheese, ranch seasoning, Cheddar, and crumbled bacon, all pressure-cooked in one pot.
⏱️ Prep: 10 min🍳 Cook: 16 min
Ingredients
| 6 | boneless, skinless chicken breasts | |
| 1 1/2 | cream cheese (8 ounce packages) | |
| 1 1/2 | ranch seasoning powder (packets) | |
| 1 cup | 240 ml | water |
| 1 tablespoon | 15 ml | cold water |
| 1 tablespoon | 15 ml | cornstarch |
| 1 1/2 cups | 360 ml | shredded Cheddar cheese |
| 8 slices | cooked bacon, crumbled | |
| 3 | green onions, diced |
Instructions
- Place chicken and cream cheese in the inner steel pot of pressure cooker.
- Sprinkle ranch seasoning over the top and add 1 cup water.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Poultry and cook for 15 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure.
- Remove ¼ cup liquid from the pot and discard.
- Transfer chicken to a cutting board and shred with 2 forks.
- Press Cancel, then "Sauté" on the pressure cooker. Whisk remaining cream cheese liquid mixture until smooth. When liquid comes to a simmer, stir 1 tablespoon cold water and cornstarch together in a bowl until smooth.
- Add cornstarch mixture to the inner pot of the pressure cooker and whisk until cream cheese sauce thickens, 1 to 2 minutes.
- Return shredded chicken back to pot along with Cheddar cheese; stir to combine.
- Sprinkle crumbled bacon and diced green onions on top and serve.
Mealthy Tip: Cook bacon using the CrispLid. Check out the recipe here.