Instant Pot Crack Chicken
Ingredients
- 4 slices thick cut bacon, diced
FOR THE CHICKEN BREASTS
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- salt and fresh ground pepper, to taste
FOR THE CREAM CHEESE + RANCH SEASONING MIX
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried chives
- salt and fresh ground pepper, to taste
- 1 cup low sodium chicken broth
FOR GARNISH
- chopped fresh parsley
- sliced green scallions
Instructions
- Press the “Sauté” button on the Instant Pot and wait for it to heat up.
- Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
- Heat olive oil in the Instant Pot.
- Season chicken with paprika, garlic powder, salt, and pepper.
- Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
- In
the meantime, place cream cheese in a mixing bowl and season with
garlic powder, onion powder, dried dill weed, dried chives, salt and
pepper; mix to combine. - On the Instant Pot press “Cancel” to stop sautéing.
- Add cream cheese mixture to the Instant Pot.
- Pour in the chicken broth.
- Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
- Remove lid and transfer chicken to a cutting board to shred it.
- Stir
the shredded chicken back into the Instant Pot; place the lid back on
the Instant Pot (powered off) and let stand for 5 minutes to thicken the
sauce. - Top with previously prepared bacon, fresh parsley, and scallions.
- Serve.