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instant pot jalapeno popper chicken dip in white bowl
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5 from 8 votes

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!
Course Appetizer
Cuisine American
Keyword instant pot jalapeno popper chicken dip
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Calories 350kcal
Author Dee


  • 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
  • ¾ cup water
  • 8 ounces cream cheese, softened
  • ½ 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.


Calories: 350kcal