Easy Instant Pot Crack Chicken

two Hawaiian rolls with shredded cheesy chicken with green onions inside on a plate with broccoli

Creamy and flavorful shredded chicken with Italian bacon, mushrooms, ranch seasoning, chicken broth, cream cheese, and white sharp cheddar cheese.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 401kcal

Author Amee

Equipment

1 Pressure Cooker or Instant Pot

Ingredients

2 tablespoon olive oil divided
4 oz pancetta finely diced -or finely diced bacon
1 cup mushrooms sliced- optional*
24 oz chicken breast boneless, skinless
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
½ cup low sodium chicken broth
3 tablespoon dry ranch seasoning mix I've also use dry Italian dressing mix with delicious results
10.5 oz can of cream of chicken soup I love Pacific Foods organic brand
8 oz cream cheese cut into 1" cubes
1 cup sharp white cheddar shredded from block-optional topping
½ cup green onions finely chopped for garnish

Instructions

Heat the Instant Pot using the "Saute" button. When hot, add 1 tablespoon olive oil, pancetta, and mushrooms.
Saute until pancetta and mushrooms are lightly golden, stirring often, about 4-5 minutes. Remove and set aside.
Season the chicken breasts with the garlic powder, salt, and pepper.
Add the remaining olive oil to the pot and lightly brown the breasts on both sides, about 2-3 minutes. Press "Cancel" to stop the saute function.
Add the broth first to deglaze the pot, then add the cream of chicken soup, ranch seasoning, and cubed cream cheese.
Secure the lid and set the pressure valve to "Sealing". Select "Manual" or "Pressure Cook" for 15 minutes. Allow the pressure to naturally release for 5 minutes, then open the valve for a quick release.
Remove the chicken from the slow cooker and shred with two forks. Add the chicken back to the pot, give it a good stir, then add the pancetta and mushrooms, and stir again to combine.
Sprinkle the shredded cheese over the top, and place the lid on top for 5 minutes, or until the cheese melts. Serve with diced green onions.

Notes

No pressure cooker? No problem. Here’s how to adapt this Instant Pot crack chicken for the Crockpot:

First, season the chicken breasts with garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken breasts on both sides until lightly browned. Remove from the skillet, transfer to a slow cooker sprayed with olive oil spray, and sprinkle with the ranch seasoning to coat. Top with the cream of chicken soup and broth, then place the cubed cream cheese on top. Cook on Low for 7 hours. When the chicken is almost done, heat the remaining tablespoon of olive oil in a skillet and saute the pancetta and mushrooms until lightly golden and crispy.

When the chicken is done, shred it with 2 forks, and stir in the pancetta and mushrooms. Sprinkle with cheese and cover with the lid for 10 minutes to melt.

Nutrition