Instant Pot Crack Chicken

About

This Keto instant pot recipe for crack chicken is rich with a creamy cheese sauce, infused with aromatic herbs and spices. The chicken is browned in the instant pot before being mixed with a creamy stock and pressure cooked until tender. The juicy chicken is then shredded and combined with crispy bacon, grated cheddar and fresh chives. This one-pot Keto recipe makes a great low carb sandwich filling, topping or warm dip, perfect for the whole family to enjoy.

What Is Crack Chicken?

Crack chicken is typically prepared with shredded chicken, cream cheese, grated cheddar, crispy bacon and ranch seasoning. This addictive combination of flavors makes a great option for a low carb diet as they are all naturally Keto-friendly ingredients. We have added a hint of smoked paprika and fresh chives to our crack chicken for an extra flavor kick!

Can I Use A Different Cut of Chicken?

We have prepared our Keto instant pot recipe with whole chicken breasts. Once cooked, the meat is shredded so it is easiest to use a boneless or skinless cut of meat. You may use chicken thighs however if preferred. Please be sure to adjust your macros to account for any changes made to the original recipe.

Ingredients

3 slice – 6" long bacon
2 medium – split skinless chicken breast
2 tablespoon olive oil
1 cup chicken broth, bouillon or consomme, ready-to-serve can
1 teaspoon onion powder
1 teaspoon dill weed, dried
1 teaspoon gourmet collection smoked paprika by mccormick
1 tablespoon chives, raw
⅔ cup cream cheese spread
½ teaspoon chives (dried) by yamees
½ cup, grated cheddar cheese
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Add a tablespoon of olive oil to the instant pot. Set to sauté function. Once the oil is hot, add the bacon strips. Cook through until golden brown on both sides. Remove the bacon from the instant pot with a slotted spoon. Set to one side. Once cool enough to handle, roughly chop into bite sized chunks.
Add the remaining olive oil to the instant pot. When hot, add the chicken breasts and brown on both sides. Remove the chicken breasts from the instant pot and set to one side.
Add the stock to the instant pot while still on sauté. Stir well to deglaze the pan, lifting up any caramelization left by the bacon or chicken. You may use an alternative stock such as vegetable if desired. Cancel the sauté function.
Add the cream cheese, paprika, dried chives, onion powder, dried dill, salt and pepper. Stir well to combine with the stock until smooth. You may add or adjust seasonings to suit personal preference.
Return the chicken breasts to the instant pot. Place the lid securely on the pot and ensure it is set to sealing. Set the pressure to high and start the timer for 15 minutes. After this time, quick release the pressure.
Carefully remove the chicken breasts from the instant pot and transfer to a plate. Set the instant pot to sauté to continue to cook and thicken the sauce while you prepare the chicken. While the sauce thickens, shred the chicken with two forks into bite-sized chunks.
Finely chop the chives. Cancel the sauté function and return the chicken pieces and diced bacon to the instant pot. Add the chives and cheese. Stir well to combine, melting the cheese. Serve hot or cooled with your favorite Keto sides.