This crack chicken for the instant pot recipe is a quick, DELICIOUS meal that you can cook from frozen for those weeknights you forgot to thaw the protein. Made with three ingredients (cream cheese, ranch seasoning, and chicken), this recipe for crack chicken dip is one the family will love.
Crack Chicken Recipe Ingredients
- Chicken — I will use whatever chicken I have in my freezer for this keto crack chicken recipe — it’s super flexible! Bone-in, boneless, thights, breasts, legs, etc., they all have worked well. I prefer boneless breasts, for ease and lower calorie counts, but they have all been tasty, in my option.
- Cream cheese — I often use whatever cream cheese option is on sale, but if I am watching calories, I have used lighter cream cheese options with great success.
- Ranch seasoning — My favorite pre-made ranch seasoning is Primal Palate ranch.
How to make crack chicken in the instant pot
I love this recipe because I can cook crack chicken from frozen, which is great for weeknights when I forget to thaw meat. On those nights, I’m always tempted to head to a restaurant or order delivery, but when I can make this inexpensive and delicious recipe in an hour, I’m convinced to stay home and save money.
For this crack chicken dip recipe, start with frozen chicken and cook it in the instant pot for 25 minutes (15 minutes natural release). Then, after shredding the chicken in a large bowl, melt the cream cheese and ranch. Add the melted mixture to the shredded chicken and stir well, making sure the keto crack chicken is coated well. That’s it! It’s a simple three ingredient recipe with minimal cooking steps!
How can I serve instant pot crack chicken?
This recipe is extremely flexible for serving. My husband loves eating crack chicken on an everything bagel, while I like eating mine with a side of fruit or crackers. You could also serve it with rice, veggies, salad — it pairs well with so many side dishes.
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Easy Crack Chicken (Instant Pot)
- Total Time: 1 hour
Description
This crack chicken for the instant pot recipe is a quick, DELICIOUS meal that you can cook from frozen for those weeknights you forgot to thaw the protein. Made with three ingredients (cream cheese, ranch seasoning, and chicken), this recipe for crack chicken dip is one the family will love.
Ingredients
- 1 1/2 – 2 lbs. frozen or thawed chicken breast or thighs
- 1 block (8 oz.) cream cheese
- 1 Tbsp. ranch seasoning
Instructions
- Add water to the bottom of the instant pot, and place the chicken on top of a trivet/basket.
- Set the timer for 25 minutes, and when the time is up, do a 15 minute natural release.
- Remove the cooked chicken from the instant pot, and shred it in a large bowl. If using meat on the bone, remove the bones before shredding.
- In a smaller bowl, melt the cream cheese in the microwave for 1 minute, stirring every 15 seconds.
- Add the ranch seasoning into the melted cream cheese and mix well.
- Add the melted mixture to the shredded chicken and mix, making sure all of the chicken is coated.
Notes
- To reduce calories, choose a lower-fat cream cheese option
- Prep Time: 10
- Cook Time: 50
- Method: Air Fryer
