Quick Instant Pot Keto Cheesy Ranch Chicken

Instant Pot keto cheesy ranch chicken served over cauliflower rice and topped with shredded cheddar
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Introduction

Chicken breast, a block of cream cheese, a packet of ranch seasoning and a cup of broth, all into the pressure cooker together for ten minutes. The chicken comes out, gets shredded, and goes back in with the cheddar. Some versions of this go by the name “Crack Chicken”, though recipes under that name usually add bacon as well, and this one has none.

Two of those ingredients are doing the work. The cream cheese is the sauce — it melts into the broth and that is what you end up spooning over everything. The ranch seasoning is where nearly all of the flavor comes from, and it is a packaged blend, so the brand you buy decides how salty the dish is and what is in it. Check the packet.

It wants something underneath it to catch the sauce. Riced cauliflower is what we use — the juices run down into it — and the full list is below.

How To Make Keto Cheesy Ranch Chicken:

4 step collage on how to make keto cheesy ranch chicken

How To Serve Keto Cheesy Ranch Chicken (keto-friendly options)

Enjoy this chicken with some tasty keto-friendly sides. These are the ones we come back to:

You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.

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Enjoy!

Quick Instant Pot Keto Cheesy Ranch Chicken

Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Yield
4 servings
Course
Main Course
Cuisine
American

Ingredients

All Ingredients

Nutrition Facts

4 servings per recipe
Trans Fat 0g 0% 0g 0%
Dietary Fiber 0g 0% 0g 0%
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Place the chicken breast in the bottom of the instant pot and season with salt and pepper.

  2. Add in the cream cheese, ranch seasoning, and chicken broth.

  3. Place the lid on the instant pot and press the manual setting. Set the timer to 10 minutes making sure the quick release valve is closed. Once the timer has gone off after cooking, do a quick release.

  5. Carefully open the lid. Remove the chicken and shred using a fork and knife.

    Check it before you shred it - chicken breast wants an internal temperature of 165°F (74°C) at its thickest point. If it is short, put it back under pressure for a few more minutes rather than shredding it.

  6. Place the chicken back into the instant pot and stir in the shredded cheese.

  7. Feel free to garnish with more shredded cheese and serve over cauliflower rice.

Notes

A Note on the Setting

Step 3 says to “press the manual setting”. Newer pressure cookers label that button Pressure Cook instead. We cannot tell you whether this was cooked on high or low pressure, so if yours offers both, that choice is yours.

Updated — September 23, 2026: The keto-friendly sides we serve this with are listed out again, and there is now a step to check the chicken has reached 165F before you shred it.

Correction — August 23, 2026: The article's nutrition figures were out of date. Per-serving calories, fat, fiber, protein, and net carbs now come from the Nutrition Facts panel with the recipe, calculated from its ingredient list.