Instant Pot Jalapeno Popper Chicken
If you like Jalapeno Poppers, you will fall in love with this pressure cooker Jalapeno Popper Chicken.
- 8 ounces cream cheese softened
- 1 cup sour cream
- 2 tablespoons minced onion
- 1 teaspoon minced garlic
- ½ teaspoon smoked paprika
- Salt and pepper
- 1 cup chicken broth
- 2 pounds boneless skinless chicken breast or thighs
- ½ cup diced seeded jalapeno
- 2 cups shredded sharp cheddar cheese
- 8 ounces cooked and crumbled bacon
In a medium bowl, combine the cream cheese, sour cream, minced onion, garlic, and paprika. Season to taste with salt and pepper.
Place the broth in the bottom of the instant pot and top with the chicken and jalapeno. Close and seal the lid and set to manual high pressure.
Cook for 12 minutes, and then do an instant release.
Remove the chicken from the pot and allow to cool slightly. Shred.
Set the Instant Pot to low saute. Stir in the cream cheese mixture and whisk until well combined and the mixture is melted.
Return the chicken to the pot and stir. Sprinkle with the cheddar cheese. Turn the Instant Pot off and place the cover on it. Allow to sit until the cheese melts.
Sprinkle with bacon and serve.
Calories: 557.91kcal | Carbohydrates: 2.11g | Protein: 31.95g | Fat: 46.28g | Saturated Fat: 20.98g | Cholesterol: 144.12mg | Sodium: 480.43mg | Potassium: 525.25mg | Fiber: 0.24g | Sugar: 1.33g | Vitamin A: 618.4IU | Vitamin C: 10.65mg | Calcium: 242.74mg | Iron: 0.75mg