Pressure Cooker Crack Chicken
This one-pot masterpiece is what weeknights were made for. A rich and creamy and ridiculously easy recipe made possible by Hidden Valley® Ranch. It’s a quick HVR fix in your pressure cooker for a low carb, keto go-to that keeps calling you back for more.
Ingredients(7)
chicken broth
½ cup
boneless chicken breasts
2 pounds
cream cheese, cut into cubes
8 ounces
1 tablespoon
shredded cheddar cheese
1 cup
bacon, cooked and crumbled
6 slices
scallion, sliced, for garnish (optional)
1
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Pour the chicken broth into a pressure cooker. Add chicken and cream cheese, and sprinkle with ranch seasoning mix.
- 2
Select the manual or pressure cook function and set for 15 minutes. When finished cooking, use the quick-release valve to release additional pressure.
- 3
Remove chicken from the pot and shred; set aside. Reset the pressure cooker to the sauté function.
- 4
Whisk the remaining ingredients in the pot to smooth out any remaining cream cheese pieces. Add the chicken back into the pot with cheddar cheese. Garnish with bacon and scallions, if using, and serve hot.
Multi-Cooker-Friendly Recipe Instructions
- 1
Place all ingredients except cheddar cheese, bacon and scallions inside the inner pot of your multi-cooker and close the lid, leaving it on venting, not sealing. Press the slow cook button.
- 2
Press the “adjust” button and change the heat setting to “normal.” Set the timer for 6–8 hours. Alternatively, change the heat setting to “more” and cook for 4–6 hours.
- 3
Remove the lid and shred the chicken with a fork. Stir in the cheddar cheese and mix well until the cheese has melted.
- 4
Garnish with bacon and scallions to taste.
* Always follow manufacturer’s instructions.
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