This instant pot crack chicken is spicy with chipotle, mellow with cream cheese, bright with tomatoes, and impossible to stop eating. The Mexican spices give this easy recipe a lot of flair and it's ready in about 30 minutes or so!
2Tablespoonsbacon fatI save it in the fridge. If you don't have any, you can sub with more avocado oil
1teaspoongranulated garlic
1cans Ro-Teloriginal or your favorite type
½cupwater
4large chicken breastsboneless and skinless
1poundcream cheese2 blocks
3chipotle peppers in adobofinely chopped
2teaspoonscumin
2teaspoonssmoked paprika
1.5teaspoonskosher saltor to taste (I used Morton's)
black pepperto taste
Instructions
Set your Instant Pot to "Saute" and add the avocado oil and bacon fat. Allow to heat for 2 minutes until the bacon fat is melted and hot.
Add the granulated garlic and stir for a few seconds. Add the chicken and brown for 3 minutes or so, just on one side. You don't have to brown the chicken at all, but I like to just to develop some caramelized flavor.
Remove the chicken and add the RoTel and water. Put the chicken breasts back in and add the cream cheese--just tuck the blocks down next to the chicken breasts.
Top with all the seasonings--spread them evenly.
Turn off the saute setting, fit the lid onto your Instant Pot and set to manual at high pressure for 20 minutes. 30 minutes if your chicken is frozen. Make sure the valve is set to "Sealing."
When the timer goes off, allow natural pressure release for 15 minutes then release the rest of the pressure manually.
Remove the lid and put the chicken breasts into a bowl or onto a large plate. Shred with two forks.
In the meantime, set the Instant Pot back to saute and allow the sauce to reduce, whisking well and stirring frequently so the sauce doesn't stick and scorch.
Return the chicken to the pot and stir well.
Serve however you'd like. Store leftovers in the fridge.
Notes
Nutritionals calculated for 1 full cup of crack chicken, or 8 servings per recipe.
STORING:
Crack chicken will keep well in the fridge, well covered, for 5-7 days. For food safety, reheat to an internal temperature of at least 165F for 15 seconds.
FREEZING:
You can freeze this in well sealed freezer containers for 3 months. Thaw in the fridge overnight. For food safety, reheat to an internal temperature of at least 165F for 15 seconds.