Instant Pot Crack Chicken

Instant Pot Crack Chicken

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

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.

Yield: 4 Servings






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