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Pressure Cooker Crack Chicken

Pressure Cooker Crack Chicken. Great for sandwiches, casseroles, and dips. Makes an easy weeknight meal. 

Servings 6 people


  • 1 cup water
  • 4 teaspoons Hidden Valley Ranch Dressing dry mix, plus additional as needed (1/2 of a 1 ounce packet)
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 8 ounces cream cheese, regular or lite
  • freshly ground black pepper

For Serving: Optional

  • cooked, crumbled bacon
  • shredded Cheddar cheese
  • shredded lettuce
  • hamburger buns
  • for more serving suggestions, see above


  1. Combine water and dressing mix in a small bowl. Whisk until smooth. Combine dressing mix, chicken and cream cheese in the cooking insert of an electric pressure cooker. 

  2. Close the lid. Set the valve to "sealing." Cook for 15 minutes under high pressure. (Use the manual setting.)

  3. When the cooking time ends, allow the pot to sit for five minutes. After five minutes, turn the sealing valve to release for a quick pressure release. Remove the chicken and place in a large bowl. 

  4. Select the saute setting and turn it to low (or less on an Instant Pot). Whisk the cooking liquid until smooth. Allow it to simmer and thicken as you shred the chicken. 

  5. Shred the chicken with two forks. Keep an eye on the cooking liquid. If it looks like it's getting too thick, turn off the saute setting. 

  6. Return the shredded chicken to the pot. Stir to combine. Season with freshly ground black pepper and additional dry dressing mix, as needed. Serve on buns or using one of the serving suggestions listed above.