Instant Pot Crack Chicken

Instant Pot Crack Chicken
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Instant Pot, Keto Friendly
Servings: 6
Author: My Portable Pantry
  • 4 fresh boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ancho chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon white pepper
  • 1 cup beef broth
  • 3 tablespoons dry ranch seasoning mix
  • 8 oz. cream cheese cubed
  1. Set Instant Pot to sauté and add olive oil.
  2. Season chicken breasts with cumin, ancho chili powder, garlic powder, onion powder, oregano, paprika and white pepper . 

  3. Place inside Instant Pot seasoned side down. Season the the top side of chicken in the IP.  Sauté for 5 minutes.

  4. Add chicken broth.
  5. Close lid, set valve to "sealing", and set Instant Pot timer to 20 minutes on high or manual setting.
  6. Do a quick release.
  7. Remove chicken from IP and drain liquid out leaving about 1/2 cup.
  8. Shred chicken using two forks. Add back to IP.
  9. Add ranch powder and cream cheese. 

  10. Stir and close the lid for a few minutes to melt cheese.

  11. Serve as desired. One way I served mine is in a cheese wrap.
Recipe Notes

You can use this as a filling in so many things, stuffed jalapeños, enchiladas, and nachos. The possibilities are endless.

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