Spicy Crack Chicken
By :This Old Gal
Print Recipe
Votes: 6
Rating: 4.83
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 30-60 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook
Prep Time 15 minutes
Cook Time 3 minutes
Servings
8 servings
Ingredients
  • 4 ounces Shallot diced
  • 1.5 pounds boneless, skinless chicken breast cut into 2 inch chunks
  • 4 ounces cream cheese cut into 8 pieces
  • 1/4 cup salted butter cut into 8 pieces
  • 2 teaspoons sea salt
  • 1/2 teaspoon Ground Celery Seed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried parsley flakes
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 cup Frank's RedHot® Cayenne Pepper Sauce
  • 2 Tablespoons Distilled White Vinegar
  • 1 teaspoon Worcestershire sauce
  • 4 ounces sharp Cheddar cheese shredded
  • 4 ounces Swiss Cheese shredded
  • 4 ounces blue cheese Feta or Cotija Cheese crumbled
  • 1/2 cup scallions chopped
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 30-60 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook
Prep Time 15 minutes
Cook Time 3 minutes
Servings
8 servings
Ingredients
  • 4 ounces Shallot diced
  • 1.5 pounds boneless, skinless chicken breast cut into 2 inch chunks
  • 4 ounces cream cheese cut into 8 pieces
  • 1/4 cup salted butter cut into 8 pieces
  • 2 teaspoons sea salt
  • 1/2 teaspoon Ground Celery Seed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried parsley flakes
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 cup Frank's RedHot® Cayenne Pepper Sauce
  • 2 Tablespoons Distilled White Vinegar
  • 1 teaspoon Worcestershire sauce
  • 4 ounces sharp Cheddar cheese shredded
  • 4 ounces Swiss Cheese shredded
  • 4 ounces blue cheese Feta or Cotija Cheese crumbled
  • 1/2 cup scallions chopped
Votes: 6
Rating: 4.83
Rate this recipe!
Instructions
  1. Add shallots, chicken, cream cheese, butter, salt, celery, pepper, parsley, garlic powder, onion powder, hot sauce, vinegar and Worcestershire to pressure cooker cooking pot.
  2. Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 10 minutes and then carefully release the rest of the pressure.
  3. Remove lid and stir in cheddar cheese, Swiss cheese and blue cheese.
  4. Use a mixer to shred the chicken or use two forks. When chicken is shredded mix in scallions.
Recipe Notes

Optional Add Ins
1 stalk Celery, minced
1 small Red Pepper, diced.
Add in with the onions/scallions.

8 replies
  1. Cynthia McTyre
    Cynthia McTyre says:

    Do you have to add water to the Instant Pot for this dish? If so, do you have to put the ingredients in a separate container (that is, do Pot-inPot)?

  2. Kate Peter
    Kate Peter says:

    This is very delicious served over basmati rice. It’s perfect as is and it’s also tasty with a couple large handfuls of fresh chopped spinach or with broccoli and cauliflower florets (added with main ingredients). It’s a pretty versatile recipe.

  3. MelanieDOrsay
    MelanieDOrsay says:

    Accidently used a blender instead of a mixer. Best textured soup/sauce ever! Trying to think of what to serve it on!

  4. Sarah Anne
    Sarah Anne says:

    This dish was so delish! I served it on white rice with broccoli on the side. My husband is absolutely crazy about it and wants to make it at work. He is a Firefighter, and cooking dinner is always a big part of his day. They don’t have an Instant Pot at the fire station, so I am wondering if this recipe can be modified for the stove top?

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