Our easy crack chicken dip in Instant Pot recipe is the best appetizer ever served with chips or toasted bruschetta! You can use rotisserie or canned chicken so it is simple to prep, with cream cheese it is a creamy hearty dish everyone loves.
Cream cheese pressure cooker crack chicken dip is the bomb! You can make it on the stovetop too. It is a hearty appetizer everyone at your party will ask for again, trust me. Try this easy Instant Pot recipe for your next get together and let us know what you think.
We first made this Instant Pot crack chicken casserole and it was a HUGE hit with everyone. SO we just kept going with other yummy ideas like this one.
YOu can make it as a Ninja Foodi recipe too, whatever brand pot you have will work just fine. They all basically work the same, then transfer to a prettier dish to serve of course.
You can make it on the stovetop too but the cooking time this way is super short. It also makes the chicken so tender and easy to shred! If you’re never had pressure cooker crack chicken dip beware. It is addicting!!
Ingredient Notes
You want a few medium sized Boneless skinless chicken breasts or thighs work well if you prefer dark meat instead.
Then to make it creamy you want to use a block of good old Cream cheese, don’t use low fat y’all.
To add a ton of flavor you want to pick up those packets of Ranch seasoning dip mix – it’s a dry powder.
Chicken broth, if making a spicy buffalo chicken dip version you’ll decrease broth in half and use half buffalo hot sauce
Onions diced are optional but add texture and a bunch of Cheddar cheese is best for us, can use dairy free option.
Crumbled bacon is optional but highly recommended and some like to use diced green onions for garnish
Can you use canned chicken?
Yes for sure, you would want to drain the cans and break up the pieces a bit before adding in there. Alternatively you could pick up a rotisserie chicken and chop that up to use instead as far as precooked meat goes.
How Long to Cook Crack Chicken Dip
In this case if you use a pressure cooker it will take 15 minutes on high pressure if using raw meat, 5 minutes with precooked. If you made this on the stove over medium heat it would take about the same cook time but you skip the time it takes to reach pressure (which takes another 10 min or so)
The difference between Ninja Foodi crack chicken or Instant Pot chicken crack soup and this dip is the consistency really. To scoop this up you’ll want it to be a bit thinner than you would making sliders.
How do you make crack chicken dip thicker?
I recommend making it as suggested in recipe card below and then turn your Instant Pot off and let it cool for at least 10 minutes first. Remember the longer this cools the thicker it will get! Then check the consistency and if you do want it thicker then go on to the last step with a bit of cornstarch. Everyone has different preferences when it comes to having a thick dip or thinner.
If served with chips I’d leave as is, though if you’re having people scoop it on to toasted bread pieces then I would thicken it up a bit. Totally up to you.
Instant Pot Crack Chicken Dip Recipe
Video
Equipment
- 1 Instant Pot
Ingredients
- 1.5 lbs chicken, boneless skinless breasts or thighs, medium size, cut in half lengthwise
- 1 block cream cheese, softened / room temperature, cut into large chunks
- 1/2 large onion , diced
- 1 package ranch dressing mix, dry, 1 ounce
- 5 slices bacon, diced, precooked
- 2 cup cheddar cheese, shredded
- 1/2 cup chicken broth
Instructions
- Add medium chicken breasts or thighs that have been cut in half lengthwise, add cream cheese cut into smaller chunks, ranch dressing dry mix, diced onions and broth into pot.
- Put on the lid and close steam valve. Set to high for 15 minutes followed by a quick release. (if using precooked meat set to 5 minutes) Then shred chicken and stir so cream cheese becomes smooth and chicken is coated. Turn pot off.
- Stir in shredded cheese, it will melt quickly. Stir in precooked chopped bacon at this time.
- Keep in mind this thickens A LOT when it cools so you may not want to add anything. Allow to cool for at least 10 minutes to allow thickening. Transfer to serving bowl with chips or baguette sliced pieces.
Notes
How to Thicken Dip
If you want it thicker set to saute low and you can whisk together 1 tsp of cornstarch with 2 tsp cold water until smooth and dump that in. Allow to bubble for 1 minute, then turn off or remove from heat. This will continue to thicken as it cools.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to serve
In a bowl as you see here, with pull apart bread on the side is great as well as toasted bruschetta pieces Inside a small dip size crockpot kept on the warm setting like we do with our Publix buffalo chicken dip
Spooned into a bread bowl with the middle removed (like they do with clam chowder) With scoops tortilla chips filled with a dollop of dip and a piece of crispy bacon on top. OR Inside easy dinner rolls for sliders.
If you make it low and slow like our Crockpot crack chicken you can just thin that out a bit with milk to scoop up easier and leave on warm for hours.
How do you reheat dip?
- Preheat oven to 350 degrees.
- Put in an oven safe bowl or small baking dish for 4-7 minutes or until hot.
- Transfer to a cooler dish when serving so fingers don’t get burned.
How do you reheat dip in the microwave?
- Use a microwave safe container.
- Cook for 30 seconds, then stir.
- Set for another 30 seconds, stir.
- Continue with this process until it is as hot as you’d like.
If it cools and becomes too thick you can heat it up with a bit of added broth, ranch dressing or sour cream.
Pressure cooker crack chicken dip is definitely one of the best hot dip recipes and most asked for football party food appetizers we have made in a while. Crack chicken deviled eggs are a close second though.
The instructions are confusing. Is Step 1 for cooking on stove top, or for pressure cooker, or both? And Step 2 is for stove top only? And Steps 3 through 6 are for pressure cooker? Please clarify.
In both you add ingredients but step 3 tells timing for pressure cooker while on the stovetop you would just simmer until meat can shred easily with 2 forks.
How many cups would you say this makes?
Depending on the size of the chicken pieces used….maybe 5??
Can this be frozen and reheated later?
This is an incomplete recipe… nowhere does it say add onions or ranch.
Yes it does. Step 1 in recipe at bottom
When do you put in the onions?
Step number one.
If doubling this recipe, should you just double the cook time?
No I wouldn’t double the time, just the ingredients. Depending on how thick the breasts are you might add 2 minutes or so. Hard to say since I haven’t done it. If it isn’t fork tender though when you open it you can always put lid back on and add a few more minutes without any issues.
When do you put in the ranch mix?
With the chicken