The Instant Pot can be intimidating, but it’s a great tool for some one-pot meals, like these Chicken Bacon Ranch Sliders. Sometimes called “Crack Chicken”, these sliders are an addicting mix of flavors making this a very popular comfort food that will be a hit at both parties and your dining room table.
Ingredients:
6 slices bacon (or 1/3 cup bacon bits)
2 lbs boneless skinless chicken breasts
1 cup chicken broth
1 (8oz) box of cream cheese
1 (1oz) packet of dry ranch seasoning
1/2 cup green onions (optional)
1 pkg Lewis Bake Shop 12pk Sliders
1 cup shredded Colby jack cheese
Directions:
Turn Instant Pot on to Sauté mode and cook bacon to desired crispiness. Scoop out bacon and place on a paper towel. Drain grease from the pot & scrape away any excess bacon pieces stuck to the bottom. (NOTE: skip this step if using bacon bits.)
Place chicken breasts in the Instant Pot and add chicken broth, cream cheese and ranch seasoning.
Close the lid on the Instant Pot and cook on Manual (High pressure) for 12 minutes. Allow a natural release for 5-10 minutes, then quick release the rest of the pressure.
Remove the chicken and shred with 2 forks in a separate bowl or cutting board.
Turn Instant Pot back to Sauté mode, whisk the cream cheese mixture together, and simmer for a few minutes to thicken.
Crumble the bacon into the mixture (or add bacon bits), and add the shredded chicken & green onions (if desired). Stir together in the Instant Pot until everything is mixed well.
Add chicken mixture to the bottoms of the sliders, and top with the shredded cheese. Replace the tops of the sliders and serve.
The first step is to cook the bacon, which you can do directly in the Instant Pot on Sauté mode. To save time, you can skip this step and use bacon bits instead.The first step is to cook the bacon, which you can do directly in the Instant Pot on Sauté mode. To save time, you can skip this step and use bacon bits instead.Next, place the chicken breasts in the Instant Pot and add chicken broth, cream cheese and ranch seasoning. If using frozen chicken breasts, add a couple more minutes to the cook time to make sure they cook all the way through.Close the lid on the Instant Pot and pressure cook on HIGH pressure for 12 minutes (or about 15 minutes if using frozen chicken breasts). The Instant Pot wills tart the timer once it has reached the proper pressure. Once the timer goes off, let it sit for 5-10 minutes to allow a natural release of the pressure. If the pressure is not completely released by that time, then carefully move the vent with a wooded spoon (being careful not to get burned by the steam) to quick release the rest of the pressure.Remove the lid, take out the chicken breasts, and set the Instant Pot to Sauté mode. Whisk the cream cheese mixture together, and simmer for a few minutes to thicken.In the meantime, shred the chicken breasts with 2 forks on a cutting board, platter or bowl.Crumble the bacon into the mixture (or add bacon bits if you decided to take this route), and add in the shredded chicken & green onions (if desired). Stir together in the Instant Pot until everything is mixed well.Add chicken mixture to the bottoms of the Lewis Bake Shop Sliders, and top with shredded cheese.Replace the tops of the sliders and serve.These sliders won’t last long!
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