Instant Pot Crack Chicken

Creamy smooth rich sensations coated in buttery satisfaction, Crack Chicken is a versatile dip that also makes for a delicious sandwich spread. Crispy chunks of bacon embedded throughout awaken your senses dancing on the vapor trails of fresh green onions. Kid friendly and ever so easy to make this addictive recipe will not last long once it is introduced as food for the masses.

Watch the video then follow the instructions below to see how simple this dish is to create. Like or share this or any of th suggestions you find while browsing through my growing catalogue of eatfoodlicious meal inspirations.

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Crack Chicken Dip

Crack Chicken Sandwiches

Ingredients

Set cooker to saute-high. Place the chopped bacon in the cooker.

Cook for 7-10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease).

Remove bacon grease from the cooker (save or discard).

Add water, ranch seasoning and mix. Add chicken breasts and cream cheese in the cooker.

Place the lid on. Set to pressure cook to high for 12 minutes then use a quick release. Follow the manufacture instructions for quick release. Remove lid.

Use a hand held mixer and shred the chicken. This may be perfromed inside the cooker or feel free to transfer to a plate/bowl for shredding. When done besure to return the shredded chicken to the cooker.

Add shredded cheese and mix until the cheese has completely melted.

Add cooked bacon and mix.

Optional: if the crack chicken sauce is a bit too watery, turn to saute and cook on low until the liquid evaporates to your liking.

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Instant Pot ‘Crack’ Chicken

Crack Chicken is a versatile dip that also makes for a delicious sandwich spread. 
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Main Course, Snack
Cuisine American
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 2 lbs chicken breasts boneless & skinless
  • 1 cup cheddar cheese shredded
  • ½ cup water
  • 2 tbsp ranch seasoning about 1 packet (1 oz)
  • 8 oz cream cheese room temperature
  • 7-8 bacon chopped
  • 2 green onions chopped

Instructions
 

  • Set cooker to saute-high. Place the chopped bacon in the cooker. Cook for 7-10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease). Remove bacon grease from the cooker (save or discard).
  • Add water, ranch seasoning and mix. Add chicken breasts and cream cheese in the cooker.
  • Place the lid on. Set to pressure cook to high for 12 minutes then use a quick release. Follow the manufacture instructions for quick release. Remove lid.
  • Use a hand held mixer and shred the chicken. This may be perfromed inside the cooker or feel free to transfer to a plate/bowl for shredding. When done besure to return the shredded chicken to the cooker.
  • Add shredded cheese and mix until the cheese has completely melted. Add cooked bacon and mix. Optional: if the crack chicken sauce is a bit too watery, turn to saute and cook on low until the liquid evaporates to your liking.
  • Garnish with chopped green onions and more bacon bites.

Serve as a dip or sandwich. Enjoy!

    Video

    Keyword easy crack chicken recipe, instant pot crack chicken, instant pot crack chicken dip, instant pot crack chicken sandwich
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    Instant Pot Mushroom Pasta

    Rich tasting zest covered fresh parmesan cheese smothering succulent noodles in an easy to follow recipe that is fun to make. The anticipation of the combination of flavors during the preparation of a delicious meal like this is one of my favorite parts of the cooking process. My favorite thing to do is to drink in the pleasant aromas and appreciate the complex flavor profile of a well prepared meal. Mushroom slivers gently providing earth tones in a sophisticated harmony of sensations as the zest of lemon tantalizes the taste while the crisp notes of fresh parmesan finish out the experience with whispers of fruity and nutty expressions that beg for a glass of white wine.  I recommend this for a nice mid day lunch with the vino optional but highly recommended. 

    Watch this visually delicious video for a short demonstration of just how easy the instructions below are to follow. Also take a look at the suggested presentation for your consideration, in the event you are planning something that requires a bit of dress up. Like or share this or any of the recipes from my growing catalogue. Working everyday to provide meal suggestions that meet the eatfoodlicious criteria and hope you decide to follow or subscribe. This recipe demonstrates how user friendly the IP is at making vegetable broth infused noodles, that taste so delicious, you may never prepare pasta noodles with out the pressure cooker again.

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    Ingredients

    Set to sauté high. Add oil, 2 tbsp butter and wait for 1 minute or until the butter has completely melted.

    Add mushrooms and cook for 5-6 minutes or until brown/caramelized.

    Season with salt & pepper. Press the cancel button. Remove the mushrooms and place them in a bowl/plate. Set aside until ready to use.

    Break the noodles in half. Place half of the spaghetti noodles on the bottom. Then layer the second half of the noodles the opposite direction (perpendicular). [I used pot size spaghetti noodles]

    Pour the broth in the cooker. Use a wooden spoon/tongs to gently move the noodles around (this will prevent them from sticking together). Make sure that the noodles are submerged in the liquid.

    Place the lid on. Pressure cook on high for 5 minutes with a 5 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. Use tongs and mix the noodles well (this will help to loosen the noodles).

    Add cheese, heavy whipping cream, lemon juice, lemon zest, 2 tbsp butter and mix until everything is well combined.

    Add cooked mushrooms & parsley.

    Mix well

    Transfer a balnanced portion of the pasta to a plate. Sprinkle with more Parmesan cheese. Season with salt & pepper (to taste). Garnish with parsley.

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    Instant Pot Mushroom Pasta

    Moist tender noodles and mushrooms provide an all natural sauce of flavor in this simply easy to follow recipe.
    No ratings yet
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Italian
    Servings 6
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 1 lb spaghetti noodles
    • 1 lb mushrooms
    • 4 cups low-sodium vegetable broth
    • ½ cup freshly grated parmesan cheese
    • ½ cup heavy whipping cream
    • ¼ cup fresh parsley chopped
    • 4 tbsp (divided) butter
    • 2 tbsp olive oil
    • 2 tbsp lemon juice about half
    • ½ tsp lemon zest
    • ½ tsp salt
    • ½ tsp black pepper

    Instructions
     

    • Clean, remove the stem and slice the mushrooms.
    • Set to sauté high. Add oil, 2 tbsp butter and wait for 1 minute or until the butter has completely melted.
    • Add mushrooms and cook for 5-6 minutes or until brown/caramelized. Add salt & pepper. Press the cancel button. Remove the mushrooms and place them in a bowl/plate. Set aside until ready to use.
    • Break the noodles in half. Place half of the spaghetti noodles on the bottom. Then layer the second half of the noodles the opposite direction (perpendicular). [I used pot size spaghetti noodles]
    • Pour the broth in the cooker. Use a wooden spoon/tongs to gently move the noodles around (this will prevent them from sticking together). Make sure that the noodles are submerged in the liquid.
    • Place the lid on. Pressure cook on high for 5 minutes with a 5 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. Use tongs and mix the noodles well (this will help to loosen the noodles).
    • Add cheese, heavy whipping cream, lemon juice, lemon zest, 2 tbsp butter and mix until everything is well combined. Add cooked mushrooms, parsley and mix.
    • Transfer a balanced portion of the pasta to a plate. Sprinkle with more Parmesan cheese. Season with salt & pepper (to taste). Garnish with parsley.

    Serve immediately and enjoy!

      Video

      Keyword best instant pot mushroom pasta recipe, easy instant pot mushroom pasta recipe, instant pot mushroom pasta, pressure cook mushroom pasta recipe
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      Instant Pot Chicken Rice with Potatoes

      Seal in the delicious flavor of sautéed marinated chicken with the IP pressure cooking feature while shortening the cook time of rice and potatoes to have a playable delicious meal in no time flat. The eggs yolks bursting with rich thick tastes of indulgence create a comforting rice and potatoes filler that marries well with the savory chicken bites. The IP is a universal cooking pan that holds in flavors and expedites cook times making it one of the most used appliances in the kitchen throughout the foodie community. This recipe meets the eat foodlicious criteria for taste and presentation while trending toward the convince we all love and look for when we are wanting to save our precious time for other weekend activities beyond cooking and cleaning.

      My family, including a couple of teenagers and a big guy, love for that comes in the ease of a one bowl serving. This Chicken Rice with Potatoes recipe holds the heat of the IP well and will stay deliciously warm for longer than the time they will likely spend in the serving bowl. Watch the video and follow the simple instructions below t be on your way to a comforting food lovers rich dream of fullness and taste. Like and share this or any of my recipes from my growing catalogue. Leave a comment if you want to talk food and I hope you visit the site again soon for another trusted meal tutorial complete with presentation suggestions.

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      Ingredients

      Peeled & cut into cubes.

      Trim the fat off the chicken thighs. Cut the chicken into ½” x ½” cubes

      In a medium size bowl: add combine chicken.

      Add soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered.

      Marinate for 10 minutes.

      Set to sauté high. Add oil and wait for 20 seconds. Saute/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw. Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button.

      Add potatoes, rice, broth, soy sauce and mix.

      Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

      Crack eggs into the IP, cover with the lid.

      Let slow cook for 7-8 minutes or until they are about over easy.

      Remove the lid and mix well. (see video for reference).

      Garnish with chopped green onions. Serve & enjoy!

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      Instant Pot Chicken Rice with Potatoes

      No ratings yet
      Prep Time 15 mins
      Cook Time 8 mins
      Total Time 23 mins
      Course Main Course
      Cuisine Asian, Chinese
      Servings 6
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      Marinate

      • 1 lb skinless & boneless chicken thighs
      • 1 tbsp soy sauce
      • 1 tbsp dark soy sauce
      • 1 tbsp shaoxing cooking wine or dry sherry
      • 1 tsp cornstarch
      • ¼ tsp chinese five spice

      Rice & Potatoes

      • 2 cups rice rinsed & cleaned
      • 2 cups low- sodium chicken broth
      • ¼ cup water
      • 1 tbsp soy sauce
      • 1 lb potatoes peeled & cut into cubes
      • 3 large eggs
      • 2 tbsp canola, vegetable or peanut oil

      Instructions
       

      Marinate

      • Trim the fat off the chicken thighs. Cut the chicken into ½" x ½" cubes. In a medium size bowl: combine chicken, soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered. Marinate for 10 minutes.

      Pressure Cook

      • Set to sauté high. Add oil and wait for 20 seconds. Sauté/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw.
      • Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button. Add potatoes, rice, broth, soy sauce and mix.
      • Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
      • Crack eggs into the IP, cover with the lid, let slow cook for 7-8 minutes or until they are about over easy. Remove the lid and mix well. (see video for reference).

      Garnish with chopped green onions. Serve & enjoy!

        Video

        Keyword Instant Pot Asian Chicken with Rice & Potatoes Recipe, Instant Pot Asian Recipe, Instant Pot Chicken with Rice & Potatoes, Pressure Cook Chicken with Rice & Potatoes
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        Instant Pot Sausage Gravy

        Delicious, thick juicy sausage with homemade luscious southern style gravy are now available to you by simply following this method of preparation. This rich sausage laced indulgence goes great with anything homemade biscuits and is the perfect addition to any morning meal. The old fashioned aromas of sausage gravy from your grandmas kitchen will sing through the house like a symphony of well trained musicians playing from the heart to bring back memories of good times, full bellies and great flavors. 

        I took my homemade sausage-gravy recipe and tweaked it a bit to get it working from the Instant Pot. Watch the video, follow the instructions below and you will be able to create a gravy that is of a restaurant quality but is so simple, why not make it at home? Enjoy this eatfoodlicious experience at your convenience and with the satisfaction that you now have a great gravy recipe added to your homecoming menu. 

        If you live on the road or do not have a stove top available, you can make this sausage-gravy recipe on a countertop in a dorm or hotel with ease. Not having a stove top can limit the types of items that are available to enjoy as far as a good quality meal goes. Eating out may not always be an option, so why not learn a new recipe that will have you able to enjoy a homemade tasting good old fashioned sausage-gravy that goes great with poached eggs, toast, grits or you name it. I love using my instant pot sometimes just because the mess is less.  Like and share this or any of my recipes you find interesting. Don’t forget to leave a comment if you want to let me know your thoughts or if you just want to talk about food.

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        Add sausage to the cooker.

        Break the sausage into small bite size pieces.

        Cook for 5-8 minutes or until no longer pink.

        Add butter

        Wait until it has completely melted.

        Sprinkle 2 tbsp flour and mix until the meat absorbs all the flour. Repeat with the rest of the flour (~2 tbsp).

        Pour ½ cup of milk at a time into the flour mixture and stir constantly.

        Make sure to follow this step to prevent clumps forming in the gravy.

        Stir the gravy frequently as you cook for 8-10 minutes or until it thickens to your desired consistency. Season with salt and pepper to taste. (If the gravy gets to thick: quickly add another ½ cup milk and repeat this step as needed).

        Pour sausage gravy over warm biscuits and enjoy!

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        Instant Pot Sausage Gravy

        No ratings yet
        Cook Time 20 mins
        Total Time 20 mins
        Course Breakfast
        Cuisine American
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 lb breakfast sausage mild, regular or hot
        • 2 ½ cups milk preferably whole or low fat
        • 4 tbsp all-purpose flour
        • 4 tbsp butter
        • salt & pepper to taste

        Instructions
         

        • Set to sauté high.
        • Add sausage to the cooker. Break the sausage into small bite size pieces. Cook for 5-8 minutes or until no longer pink.
        • Add butter and wait until it has completely melted.
        • Sprinkle 2 tbsp flour and mix until the meat absorbs all the flour. Repeat with the rest of the flour (~2 tbsp).
        • Pour ½ cup of milk at a time into the flour mixture and stir constantly (make sure to follow this step to prevent clumps forming in the gravy).
        • Stir the gravy frequently as you cook for 8-10 minutes or until it thickens to your desired consistency. Season with salt and pepper to taste. (If the gravy gets to thick: quickly add another ½ cup milk and repeat this step as needed).

        Pour sausage gravy over warm biscuits and enjoy!

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          Hawaiian Chicken (Instant Pot/Slow Cooker)

          Aloha tasty, chicken that is surfing the tortilla with sweet pineapple slaw. This beach bum street taco is so delicious you will need to have plenty of tortillas on hand to keep up with the demand. The presentation of this dish is only matched by the sweet aromas of well cooked shredded poultry that features your favorite local honey. Change up that boring dinner rotation by bringing the luau to the table tonight.

          Watch the video and follow the instructions below to be on your way to a eatfoodlicious experience complete with gorgeous presentation suggestions. Serve with black beans or your favorite rice to help fill those nutty tummies and get more milage out of this dish.

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          Ingredients

          Place chicken thighs, soy sauce, honey, rice vinegar, ketchup, ginger, garlic, jalapeños, pineapple juice, and pineapple tidbits into the instant pot/slow cooker.

          Mix well.

          Pressure Cook: Place the lid on. Pressure cook on high for 8 minutes and with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.  Slow Cook: Place the lid on. Cook on low for 4-5 hours or high for 2 hours.

          Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes.

          Then return the shredded chicken to the instant pot or non-stick pan.

          Instant Pot: set the sauté to high. Pan: heat to medium-high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

          Pineapple Coleslaw ingredients

          In a large bowl: combine all the slaw ingredients together and mix well.

          Cover and refrigerate until ready to serve. Season with salt to taste.

          Corn tortillas

          Add chicken

          Add pineapple coleslaw. Serve & enjoy!

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          Hawaiian Chicken (Instant Pot / Slow Cooker)

          5 from 1 vote
          Prep Time 10 mins
          Cook Time 10 mins
          Natural Release 10 mins
          Total Time 30 mins
          Course Main Course
          Cuisine Hawaiian
          Servings 6
          Calories

          Equipment

          • Instant Pot (Pressure Cook) or Slow Cooker

          Ingredients
            

          • 2 lbs boneless skinless chicken thighs or chicken breasts
          • 1 cup pineapple tidbits 20 oz can (divided)
          • ½ cup soy sauce
          • ½ cup honey
          • ½ cup pineapple juice from the can
          • 3 tbsp ketchup
          • 2 tbsp rice vinegar
          • 1 tbsp ginger
          • 4 garlic cloves minced
          • 1 jalapeño deseeded & minced

          Pineapple Coleslaw

          • 1 lb shredded coleslaw mix
          • 1 cup pineapple tidbits without juice
          • ½ cup mayonnaise
          • 2 tbsp fresh lime juice
          • 1 ½ tbsp sriracha adjust to your liking
          • 1 jalapeño deseeded & minced
          • ½ cilantro bunch & chopped
          • salt to taste

          Toppings

          • corn tortillas
          • rice
          • black beans
          • cilantro
          • lime

          Instructions
           

          • Separate the pineapple juice and tidbits. Reserve the pineapple juice and divide tidbits into 2 separate cups.
          • Place chicken thighs, soy sauce, honey, rice vinegar, ketchup, ginger, garlic, jalapeños, pineapple juice, and pineapple tidbits into the instant pot/slow cooker. Mix well.

          Pressure Cook

          • Place the lid on. Pressure cook on high for 8 minutes and with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
          • Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes. Then return the shredded chicken to the instant pot. Set the sauté to high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

          Slow Cook

          • Place the lid on. Cook on low for 4-5 hours or high for 2 hours.
          • Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes. Place shredded chicken to a non-stick pan. Heat to medium-high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

          Pineapple Coleslaw

          • In a large bowl: combine all the slaw ingredients together and mix well. Cover and refrigerate until ready to serve. Season with salt to taste.

          Feel free to enjoy as a taco, burrito bowl, salad, noodles or stand alone with rice. Serve & Enjoy!

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            Instant Pot Fettuccine Alfredo

            Not many dishes quite the sense like warm fettuccine covered in fresh made buttery Alfredo sauce. When I am enjoying this dish all the world around me seems to hold still as the flavors wash through my tastebuds like the relaxing harmony of a favorite song. The rich creamy sauce over tender filling noodles are standalone worth the time. However, if you add a nice side salad and a chilled glass of buttery Chardonnay, you have just made my favorite Sunday Brunch.  This delicious tangled plate of heaven is also a family favorite and will be a hit on any table for any occasion.

            Capture the memories of your next eatfoodlicious meal, not with pictures, but with the sweet tastes and tantalizing aromas of this well made Fettuccine Alfredo. Simply watch the short video and follow the detailed instructions and enjoy this at a table near you. Like and share this or any of my recipes from my growing catalogue. Also, leave a comment to let me know if you enjoyed this or if you just want to talk food.

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            Ingredients

            Pour broth & heavy whipping cream in the IP.

            Add garlic.

            Break the fettuccine noodles in half.

            Submerge the noodles in the sauce (gently stir to make sure all noodles are well coated). Add butter.

            Place the lid on. Pressure cook on high for 6 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

            Add parmesan cheese and mix until the cheese is nearly melted.

            Add Parmigiano-Reggiano and mix until the cheese is nearly melted.

            Season with salt & pepper to taste. Cover with lid for 3-4 minutes (the noodles will soak up the sauce & thickens).

            Serve with more cheese, salt & pepper.

            Enjoy!

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            Instant Pot Fettuccine Alfredo

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