Instant Pot Jalapeno Popper Chicken Dip
Easy Instant Pot Jalapeno Popper Chicken Dip is spicy, creamy, cheesy and topped with bacon for extra flavor. The perfect hot dip for game day or parties!
- 1.5 pounds boneless skinless chicken breasts about 3 or 4
- 2 large jalapeno peppers, diced
- 2 teaspoons dried minced onions
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 3/4 cup water
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- cooked, crumbled bacon -- if desired
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
Recipe was made in a 6-quart Instant Pot electric pressure cooker. F
For a firmer dip, drain the liquid before shredding chicken.