Instant Pot Crack Chicken Recipe
This instant pot crack chicken recipe makes the perfect creamy shredded chicken. The chicken is best served on buttered buns and topped with a classic coleslaw. The chicken is rich and cheesy in the best way.
Ingredients
- 1 1/2 lbs chicken breast, boneless skinless (3 breasts)
- 1/3 cup chicken broth
- 2 Tbsp unsalted butter, cubed
- 1 cup shredded cheese (see Note)
cream cheese mixture-
- 8 oz cream cheese
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp parsley flakes
- ¼ tsp ground black pepper
- ½ tsp ground paprika
- ¼ tsp dried basil
- ¼ tsp dried oregano
cole slaw-
- 2 cups slaw mix
- 3 Tbsp mayonnaise
- ½ tsp granulated sugar
- ½ tsp lemon juice
- dash pepper and salt
Instructions
- Place the chicken breasts into the instant pot and cover with chicken broth.
- In a bowl, whisk together cream cheese and seasoning. Top the chicken with the cream cheese mixture.
- Add cubed butter over the top of the chicken.
- Close the lid and cook on high pressure for 20 minutes, then release the pressure quickly.
- Remove the chicken from the pot and use forks to shred.
- Add the shredded chicken back into the pot and mix with the cream cheese.
- Mix in the shredded cheese until melted.
- To a large salad bowl, add slaw mix. Add coleslaw dressing ingredients and mix.
- Add a generous portion of the pulled chicken onto a bun, and top with coleslaw.
- Serve, and enjoy friends!
Notes
- Cream cheese mix. When mixing the cream cheese mixture, be sure that your cream cheese is at room temperature.
- Shredding chicken. When shredding the chicken, be sure that the chicken is still warm, as this helps the shredding process.
- Pick the right cheese. When making crack chicken, the cheese you use matters! Use a variety of cheeses for a well-rounded flavor profile, but also select ones that melt well.
- Refrigerate. Store leftover crack chicken in an airtight container for up to 3 days in the fridge.