Instant Pot Crack Chicken - Bestrecipe005

• 4 slices thick cut bacon, diced

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• salt and fresh ground pepper, to taste

FOR THE CREAM CHEESE + RANCH SEASONING MIX

• 8 ounces cream cheese, room temperature
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried chives
• salt and fresh ground pepper, to taste
• 1 cup low sodium chicken broth

• chopped fresh parsley
• sliced green scallions 

1. Press the “Sauté” button on the Instant Pot and
   wait for it to heat up.
2. Add the diced bacon and cook for a minute or two, or to a
   desired crispness. Remove from the Instant Pot and set aside.
3. Heat olive oil in the Instant Pot.
4. Season chicken with paprika, garlic powder, salt, and
   pepper.
5. Once olive oil is hot, add the chicken breasts and brown on
   both sides; about 2 minutes per side.
6. In the meantime, place cream cheese in a mixing bowl and
   season with garlic powder, onion powder, dried dill weed, dried chives, salt
   and pepper; mix to combine.
7. On the Instant Pot press “Cancel” to stop
   sautéing.
8. Add cream cheese mixture to the Instant Pot.
9. Pour in the chicken broth.
10. Turn the pot on Manual High Pressure for 12 minutes; then do
    a quick release. 
11. Remove lid and transfer chicken to a cutting board to shred
    it.
12. Stir the shredded chicken back into the Instant Pot; place
    the lid back on the Instant Pot (powered off) and let stand for 5 minutes to
    thicken the sauce. 
13. Top with previously prepared bacon, fresh parsley, and
    scallions.
14. Serve.

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