Yes, I’ve jumped on the Instant Pot bandwagon! I’ve been searching for easy recipes that scream, “Cook ME!” The one I kept seeing was “Crack Chicken”. Well, with a name like that, you have to expect the results to be phenomenal!! Guess what!? It is!! Here is the recipe I used:
2 lbs boneless skinless chicken breast
1 packet of ranch seasoning
8 oz cream cheese
1 cup water
8 – 10 slices cooked bacon
4 oz shredded cheddar cheese
Directions: Throw the chicken, water, ranch seasoning and cream cheese into the Instant Pot (IP). Set the timer on manual high for 25 minutes.
Remove the Chicken and shred it.Pour out a little of the juice left by the chicken. Add cheese and bacon, then stir. Then add the shredded chicken back into the juice and let it cook for a little longer to get it all mixed up good.
Serve on bread, tortillas, etc. I used a low carb pita one time, but ate it with no bread too. This is a really easy good go-to recipe when you’re in a hurry to come up with something everyone will enjoy!
4 ounces cream cheese, softened
1⁄3 cup heavy cream
1⁄2 teaspoon taco seasoning
8 ounces shredded cheddar cheese
Crust: beat the cream cheese and eggs until smooth, then add in cream and seasoning.
Spread cheese over a 9 X 13 pan with parchment paper on it, then pour in the egg mixture as evenly as possible. Bake at 375ºF, 25-30 minutes or more. Let stand 5 minutes before adding the topping.
Topping: brown the hamburger; drain fat. Stir in the seasoning, tomato sauce and chiles. Spread over the crust. Top with cheese. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice. I used guacamole. I think sour cream would be good too!
Click link to see original recipe!