Yield: 6 servings

Instant Pot Crack Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

This Instant Pot Crack Chicken recipe is a delicious, low carb dinner packed with flavor from cream cheese, ranch, and bacon! Whether you're on a keto diet or not, your family will LOVE this meal.


  • 6 slices bacon, diced
  • 1 Tbsp olive oil
  • 1 ½ lb boneless, skinless chicken thighs (or breasts)
  • ½ tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 8 oz cream cheese
  • 1 pkg dry ranch seasoning mix
  • 1 cup chicken broth
  • 3 green onions, sliced
  • ¼ cup fresh parsley, chopped


  1. Select "SAUTE" and add diced, raw bacon to the Instant Pot. Cook until desired crispness! Remove when cooked and place on a paper towel lined plate.
  2. Season chicken thighs with paprika, garlic powder, salt, and pepper.
  3. Add oil to pressure cooker and add seasoned chicken thighs to the hot oil. Brown for 2 minutes each side.
  4. While chicken is cooking, combine cream cheese with ranch seasoning.
  5. Hit cancel when chicken is done browning. Add broth to Instant Pot and scrape the browned bits off the bottom of the pot (this will prevent the burn notice from appearing).
  6. Top chicken with cream cheese and ranch mixture. Secure lid and turn to High Pressure for 12 minutes.
  7. When cook time ends, do a quick release. Remove chicken and shred. Stir shredded chicken back into the sauce and allow to thicken on it's own for several minutes. 
  8. To serve, add cooked bacon, green onions, and parsley. ENJOY!


Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 413Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 189mgSodium: 1429mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 35g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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