This easy Instant Pot Jalapeno Popper Chicken recipe can be made in under 30 minutes. The jalapeno popper chicken is cheesy, spicy, and incredibly flavorful. Add the shredded cheesy chicken on a bun for a sandwich or eat it plain for a low carb option. Either way, this jalapeno popper chicken makes a fantastic dinner option that all jalapeno fans are sure to love.
If you have been reading my blog for a while, you know I LOVE jalapeños! The more spicy the merrier. My Cheesy Jalapeño Cheddar Beer Bread, Jalapeño Chimichurri Sauce, and Fire and Ice Pickles are some of my favs! I also love jalapeño poppers soooo….
Instant Pot Jalapeno Popper Chicken
I decided to make this Instant Pot Jalapeno Popper Chicken for something easy to make for dinner that had amazing flavor. I mean, chicken + cheese + jalapenoes= YUMMMM, right?!? This recipe is so easy to make. You basically dump everything in the Instant Pot and shred the chicken to absorb the sauce. Not hard, right?
Instant Pot Chicken Recipe
For me, the hardest part about creating this Instant Pot chicken recipe is not digging into it and eating it as I was taking the pictures for this blog post. It is so creamy and cheesy. The jalapeños with the cheese really bring an incredible flavor to the chicken. If you don’t want it spicy, just remove the seeds. If you want it more spicy, add more jalapeños. I add some extra fresh ones in for jalapeno spice and flavor layering.
This Instant Pot jalapeno popper chicken is great on little potato or Hawaiian rolls. You could whip up a batch or two for sliders for your next party.
Low Carb Option
My husband is on a healthy kick and didn’t want to eat it on bread. It really is amazing by itself, but I sautéed some spinach and topped it on that for him. He LOVED it. He said the flavor combinations were incredible. You could also add it to some lettuce wedges if you want. Either way, the recipe is low carb. You can eat it how you want and you will love it in all variations!
Instant Pot Jalapeno Popper Chicken- Easy & Cheesy
- 1 oz ranch dressing dry mix
- 1/2 cup water
- 4 oz can diced chiles do not drain
- 2 1/2 lbs chicken breast
- 3 jalapeno chopped
- 8 oz cream cheese
- 8 oz Monterey Jack cheese shredded
- Mix water and ranch. Add to Instant Pot.
- Add chicken breasts, cream cheese, diced chilies, and jalapeno.
- Cook on Manual High for 10 minutes. Natural release.
- Shred chicken and mix chicken in sauce. Add in Monterey Jack cheese. Saute for 5 minutes, continuously stirring to prevent scorching. Cool for 5 minutes and serve.