Pressure Cooker Crack Chicken Dip is creamy, dangerous, and guaranteed to be the biggest hit at the party.

Creamy chicken and cheese dip with tortilla chips in a white dish.

The Super Bowl is in just a few days and I’m getting my act together, because it’s necessary to have all the snacks! I always go back and forth between soups, apps, snacks, making everything myself, letting others bring food, or just go simple and order pizza. This year I think I’m doing a combo and making soup, providing a couple of apps/dips, and asking people to bring their favorite appetizer or dessert!

Creamy chicken and cheese dip with tortilla chips in a white dish.

This Pressure Cooker Crack Chicken Dip doesn’t need a whole lot of explaining other than its creamy, it’s cheesy, it’s corny, and full of luscious tender shredded chicken. Did I mention that you can dump it in your instant pot or pressure cooker and it’ll be ready to eat in 15 minutes? Also, the instant pot is the perfect place to store your dips during the big game because you can use the keep warm setting. No one likes a cold cheese dip turned crusty cheese tarp!

Creamy chicken and cheese dip with tortilla chips in a white dish.

I know you probably have your favorite dips already queued up for the big game, but if I may, I’m going to insist that you add this one to your list! It’s seriously decadent….I ate 7 full chips of it before scolding myself and having to literally pull myself away. It’s gonna make all your cheesy dreams come true. Promise.

Creamy chicken and cheese dip with tortilla chips in a white dish.

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Pressure Cooker Crack Chicken Dip


  • Author: Jessie
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 810 1x

Description

Pressure Cooker Crack Chicken Dip is creamy, dangerous, and guaranteed to be the biggest hit at the party.


Ingredients

Scale
  • 2 chicken breasts (about 1 lb)
  • 8oz cream cheese
  • 10oz diced tomatoes and green chiles (Rotel)
  • 4oz diced green chiles
  • 1/2 onion, diced
  • 1 teaspoon cumin (affiliate)
  • 1 teaspoon salt
  • 2 cups frozen corn
  • 1 teaspoon black pepper
  • 8oz sour cream
  • 1 cup shredded cheddar cheese

Instructions

  1. Add whole chicken breasts, cream cheese, Rotel, green chiles, onion, cumin, salt, corn, and black pepper to pressure cooker.
  2. Stir, lock lid, and set to high pressure for 9 minutes.
  3. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
  4. Shred chicken breasts using two forks and stir in sour cream and cheddar cheese.
  5. Serve with tortilla chips once all cheese is melted!

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