Melted cheddar cheese, ranch dressing, and creamy shredded Instant Pot crack chicken combine to create a triple threat! Serve this cheesy, delicious chicken on hamburger buns for a simple weeknight supper or a fun dish to serve on game day.
Ingredients:
- 8 slices bacon, cut into 1/2– inch pieces
- 3/4 Cup chicken broth, divided
- 3 pounds boneless skinless chicken breast
- 12 ounces cream cheese, cut into 1 inch cubes
- 1 (1- ounce) package ranch seasoning mix
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 cup shredded cheddar cheese
- Hamburger buns and chives for serving
Instructions:
Step:No:01
In the sauté mode, turn the instant pot on. Cook the bacon in the pot for about 15 minutes, or until it becomes crispy. After cooking, remove the bacon and place it on a platter covered with paper towels. Get rid of the bacon grease.
Step:No:02
Deglaze the pot's bottom by adding 1/4 cup of chicken stock while the instant pot is still in the sauté mode. Turn off the cooking mode.Step:No:03
To the instant pot, add the chicken, cream cheese, ranch seasoning, pepper, salt, and any leftover chicken broth.Step:No:04
Once the valve is in the sealed position, cover the instant pot with its lid. For fifteen minutes, cook on manual high pressure. After the cooking time is over, allow the pressure to release naturally for five minutes. To relieve the last of the pressure, open the valve.Step:No:05
With two forks, shred the chicken after removing it to a platter.
Step:No:06
In the sauté mode, turn the instant pot on. Cream cheese and chicken broth should be combined and whisked until smooth and creamy. Simmer the sauce until it slightly thickens if it's very runny.Step:No:07
Reintroduce the cooked bacon, shredded cheese, and chicken to the saucepan. Once the cheese has melted and become creamy, stir.Step:No:08
Top with more cheese, bacon bits, or chives and serve on hamburger buns.more details for recipes: https://cookiesandcups.com/instant-pot-crack-chicken/
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