Instant Pot Jalapeño Popper Chicken – your new go-to party appetizer! It’s loaded with rich cream cheese, spicy diced jalapeños and jalapeño brine, sharp cheddar cheese and tender chicken breasts… a completely drool-worthy creamy cheesy creation!
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Are you planning on picking up a new Instant Pot this coming week? You know, with all the Black Friday deals going on everywhere you could probably get one on the cheap.
And then you can make this extra yummy Instant Pot Jalapeño Popper Chicken!
It would be perfect for your next holiday party or even game day. You can serve it as a dip, or turn it into sliders, or if you’re keto or low-carbing it, lettuce wraps are a fabulous option as well!
You gotta love all that versatility!
I must say even though I was skeptical at first, I’m really enjoying my instant pot. I just made some white wine risotto with chicken and mushrooms in it and it was amazing! (Recipe coming to the blog soon.)
No stirring, no wondering if it’s cooked through – just dump and push start. Pretty amazing!
I would have to say chicken recipes have become my favorite thing to cook in the Instant Pot. Maybe it’s because we eat more chicken than anything else or maybe it’s because instant pot chicken is just so foolproof.
My favorite Instant Pot Chicken Recipes so far:
For taco Tuesday, we keep coming back to this Instant Pot Mexican Chicken. And when we’re trying to low-carb it, this Instant Pot Buffalo Chicken Spaghetti Squash has been a guaranteed crowd-pleaser! Now that we’re into the winter weather, this Instant Pot Chicken Noodle Soup really hits the spot along with these hearty Instant Pot Chicken Thighs with Risotto.
And now… Instant Pot Jalapeno Popper Chicken!
This yummy Instant Pot chicken dip is cheesy and creamy with a little kick. And if you want even more kick, just add more diced jalapenos.
How to make the best jalapeno popper chicken dip!
I use jarred diced jalapeños for this recipe. One, because I use some of the brine to infuse more flavor into the chicken and two, because they’re already cut up and ready to go. #nailedit
First, you add your chicken stock, jalapeño brine, diced jalapeños, garlic powder, onion powder, and salt to the inner pot of the IP and give it a stir.
Next add in your chicken breasts – I used slightly over 2½ pounds of boneless skinless chicken breast meat.
Then seal the Instant Pot and pressure cook for 15 minutes. The device will take about 12 minutes to come to pressure. When it’s finished the 15-minute pressure cook cycle, carefully turn the nozzle to “venting” to manually release the pressure.
Take the lid off, turn the IP off, remove the chicken and set aside.
Next, turn the IP to sauté mode on. Bring the liquid to a simmer and cook for 10 minutes, or you can remove 1 cup of the liquid and set it aside, then bring the liquid to a simmer and add in your cream cheese and whisk until it’s smooth.
Now would be a good time to taste the cream cheese sauce to make sure it’s spicy enough for you. I intentionally made this dish on the lower end of the “spice spectrum,” since you can always add more heat, but you can’t take it out once it’s in there.
For more heat, add more diced jalapeños and even some cayenne pepper to kick it up a notch.
Next, stir in the cheddar cheese and Parmesan cheese until it’s melted.
Turn the instant pot off, and shred your chicken. Some people like to use a hand mixer for this but two forks works perfectly for me.
Next, fold the shredded chicken into the cheesy sauce. If it seems like it cooled down too much, turn the sauté mode back on and stir the mixture frequently while heating it up so that it doesn’t burn on the bottom.
Finally, fold in some chopped green onions and sprinkle more on top for a bright and colorful garnish.
It’s just so swoon worthy – right!?? I can’t get enough of this cheesy yumminess!
If you’re up to your ears in hosting and party planning here’s a pro-tip for you…
You can make this dish ahead and store it in the refrigerator until it’s go time. Then reheat when the time is right!
To reheat, add a little chicken stock to a skillet on the stove over medium heat, add the dip, and gently stir to loosen it up.
Or place it in an oven proof dish, fold in a splash of chicken stock, sprinkle on some more cheese ‘cause you can, and bake at 350 degrees for 20 minutes or so – until it’s bubbling and heated through.
Now it’s decision time… what will you do with this drool worthy Jalapeno Popper Chicken Dip!??
Maybe turn it into some sliders with a little green leaf lettuce.
How about some lettuce wraps for all of you following the keto diet or just trying to consume less carbs?
Then there’s always the easy route… place it in a bowl and serve it with some veggies like celery, carrots and peppers.
Whatever you do – you cannot go wrong with the cheesy deliciousness of this jalapeno popper dip! Mmm, mmmmm!
Don’t forget to check out my instant pot review along with the rest of my favorite IP recipes!
- 1 cup chicken stock
- 1/3 cup juice ("brine") from jarred chopped jalapeños
- 1/3 cup jarred diced jalapeños, drained (plus more for garnish) *See note
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 2½ pounds boneless skinless chicken breast
- 8 ounces cream cheese cut into small cubes
- 8 ounces sharp cheddar cheese, shredded
- ¼ cup Parmesan cheese, grated
- 1/3 cup chopped green onions, plus more for garnish
- Add the chicken stock, jalapeno brine, diced jalapenos, garlic powder, onion powder, and salt to the inner pot of the IP and give it a stir.
- Add the chicken breasts.
Seal the Instant Pot and pressure cook for 15 minutes. The device will take about 12-13 minutes to come to pressure. When it’s finished the 15-minute pressure cook cycle, carefully turn the nozzle to “Venting” to manually release the pressure.
Take the lid off, turn the IP off, remove the chicken and set aside.
Turn the sauté mode on. Bring the liquid to a simmer and cook for 10 minutes. This will allow some of the liquid to evaporate. Or you can remove a cup of the liquid (reserve in case it gets to thick and you need to add it back in) and bring to a simmer, then add in cream cheese and whisk until it’s smooth.
Taste the cream cheese sauce to make sure it’s spicy enough. For more heat add more diced jalapenos, or some cayenne pepper.
- Add cheddar cheese and Parmesan cheese and stir until it’s melted. If too thick, add a little more chicken stock and if too thin simmer for a few minutes.
- Turn the IP off and shred the chicken.
- Fold the shredded chicken into the cheesy sauce. If it seems like it cooled down too much turn the sauté mode back on. Stir the mixture frequently while heating it up so it doesn’t burn on the bottom.
- Finally, fold in the chopped green onions.
- Serve with more cheese on top – garnish with green onions, diced jalapenos etc.
* I intentionally made this dish on the lower end of spice spectrum since you can always add more heat, but you can’t take it back once you do. For more heat add more diced jalapenos and even some cayenne pepper to kick it up a notch.