Ranch Crack Chicken
6 pieces bacon
2 lbs. chicken breast
4 green onions
1 cup chicken broth
1 pkg. ranch seasoning
8 oz. light cream cheese
1/2 cup Monterey cheese
Turn Instant Pot on to Sauté mode, and cook the chopped bacon for 5-7 minutes until crisped. Scoop out the bacon onto a paper towel, and drain the grease from the pan. Make sure to scrape any bacon bits off the bottom of the pot.Put bacon back in the pan, and add chicken broth, ranch seasoning, and chicken. Seal the Instant Pot, press Manual, and set the timer for 12 minutes. Since the pot has been sautéing for a bit and is already hot, it should only take around 5-7 minutes to reach pressure.When the timer goes off, allow 5 minutes for natural pressure release, and then turn the valve to “vent” to quick release the rest.
Remove the chicken from the pot, and shred using two forks or a stand mixer.Set the pot back to Sauté and add cream cheese, whisking for a few minutes until melted.Put shredded chicken back in the pot, and stir to combine.
Serve over rice or pasta.
Top with shredded cheese and chopped green onions
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