Description
This crack chicken for the instant pot recipe is a quick, DELICIOUS meal that you can cook from frozen for those weeknights you forgot to thaw the protein. Made with three ingredients (cream cheese, ranch seasoning, and chicken), this recipe for crack chicken dip is one the family will love.
Ingredients
Units
Scale
- 1 1/2 – 2 lbs. frozen or thawed chicken breast or thighs
- 1 block (8 oz.) cream cheese
- 1 Tbsp. ranch seasoning
Instructions
- Add water to the bottom of the instant pot, and place the chicken on top of a trivet/basket.
- Set the timer for 25 minutes, and when the time is up, do a 15 minute natural release.
- Remove the cooked chicken from the instant pot, and shred it in a large bowl. If using meat on the bone, remove the bones before shredding.
- In a smaller bowl, melt the cream cheese in the microwave for 1 minute, stirring every 15 seconds.
- Add the ranch seasoning into the melted cream cheese and mix well.
- Add the melted mixture to the shredded chicken and mix, making sure all of the chicken is coated.
Notes
- To reduce calories, choose a lower-fat cream cheese option
- Prep Time: 10
- Cook Time: 50
- Method: Air Fryer