Place the chicken in the Instant Pot, and season with minced onions, sea salt and garlic powder.
Top with about half of the diced jalapeno peppers, reserving some for the topping later
Cover, turn vent to Sealing, and hit PRESSURE COOK for 10 minutes. After cook time, allow a 10 minute natural release, then do a quick release. When pin drops, open lid, and use a hand mixer to shred the chicken
Gradually add the cream cheese, and mix until well combined. Stir in the sour cream, and mix well
Spoon the chicken into a casserole dish, and stir in 1 cup of the mozzarella cheese. Top with remaining mozzarella cheese, cheddar cheese and remaining diced jalapenos. Add crumbled bacon, if desired
Bake at 400 degrees until cheese is melted and dip is bubbling. Serve immediately