Instant Pot Jalapeno Popper Shredded Chicken is wonderfully creamy and rich and loaded with bacon, jalapenos, cream cheese, and cheddar cheese. Only 15 minutes of cook time. This spicy pulled chicken makes a great sandwich or can be eaten low carb.
Love spicy food and looking for a new Instant Pot recipe? This is the one. Bacon, cheese, chicken and jalapenos are really such an incredible combination. You can’t help but love this dish.
How to make Instant Pot Jalapeno Popper Shredded Chicken:
This is a really easy recipe. No prep work, sauteing, or pre-cooking needed. Such easy clean-up. Just combine 4 boneless, skinless chicken breasts, some chicken broth, chopped pickled jalapenos, Ranch seasoning, pepper, and fresh jalapeno in the Instant Pot. I also add some liquid from the jar of pickled jalapenos. It adds wonderful flavor.
Pressure Cook for 15 minutes. It will take about 10 minutes for the pot to pressurize before this time starts counting down. So you have about 25 minutes to get something else done.
When you open the pot, there will be a good bit of liquid. I like a thick sauce, so I pour all the liquid into a large measuring cup and then pour about 1 cup back into the pot. I save the rest in case I need to thin the sauce some. Add the cream cheese and cheddar cheese and place the lid back on. Give the cheese a few minutes to melt, then give it a good stir and shred the chicken with 2 forks. Add crumbled bacon and sliced green onions and it is ready to be enjoyed.
Which Instant Pot to use?
There are various models available. I use a 6-quart Instant Pot which is the perfect size. Mine can also be used as a slow cooker, rice cooker, yogurt maker, steamer and warmer.
This Instant Pot Jalapeno Popper Shredded Chicken can be eaten as a sandwich or wrapped in lettuce as a low carb meal. Serve it on slider buns for gameday.
HOW TO SERVE THIS RECIPE:
I love to serve it on buns but it also makes great tacos and many people like to serve it over tacos. For a low carb meal, serve it in lettuce cups.
Love Jalapeno Popper type recipes?
We have a few on our Youtube Channel like this Jalapeno Popper Chicken Casserole.
This spicy casserole is always a big hit with pepper heads.
More Instant Pot Recipes:
- Instant Pot Garlic Parmesan Chicken and Rice
- Instant Pot Cream Cheese Spaghetti
- Instant Pot Creamy Cajun Pasta
- Instant Pot Crack Chicken
Watch the short video below to see how easy this recipe is to make.
Instant Pot Jalapeno Popper Shredded Chicken
Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- 3/4 cup chicken broth
- 1/3 cup jalapeno juice from jar of pickled jalapenos
- 1/4 cup chopped pickled jalapenos
- 1 fresh jalapeno,, sliced
- 1 1/2 tablespoons Ranch seasoning
- 1/2 teaspoon pepper
- 8 ounces cream cheese,, cut into pieces and softened
- 1 (8-ounce) package sharp cheddar cheese,, shredded
- 8 slices bacon,, cooked and crumbled
- 2 green onions,, sliced
Instructions
- Place chicken in the Instant Pot and add chicken broth, jalapeno juice, pickled jalapenos, sliced jalapeno, Ranch seasoning, and pepper.
- Place lid on and set to Pressure Cook or "Manual" for 15 minutes.
- Do a quick pressure release. Pour all the liquid into a large glass measuring cup. Pour 1 cup back into the Instant Pot. (Save the rest in case you need to thin the sauce some.)
- Add the cream cheese and cheddar cheese. Set the lid back on and let it sit for 5 minutes to melt the cheese. Stir well.
- Shred the chicken. You can either shred it in the pot or remove it to a bowl or cutting board.
- Stir in bacon and green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
This is my second comment for s second recipe haven’t gotten a reply. Can I use a 3quart crock pot?
You can use a smaller crock pot as long as all the ingredients fit.
This is one of my favorite recipes. I did a couple things different this time. For those that like spicy, I used 5 fresh jalepeños for a double recipe. Also, I decided to try cold smoking the chicken breasts after they were done cooking in the instant pot. The results are incredible flavor, a nice smoky heat. I used mesquite pellets in a pellet tube to cold smoke the chicken breasts
I’ve made this twice before and absolutely loved it. Today I decided to whip up another batch for lunches this week because I had everything on hand. Sadly, when I grabbed my cream cheese, I realized it had been previously opened and was now moldy. I almost cried! But, I pureed some cottage cheese with a bit of heavy cream, and voila! It worked great and my lunches are saved!
I wish I could give this recipe more than 5 stars. It’s that good. I double the recipe but tonight I slice 5 fresh jalepeños. I also used all but 2 strips of bacon in a 22 oz pack (I ate the other 2 strips lol). But this time, I did 2 things very different. I left all the liquid in the pot when I added all the after cooking stuff, and I smoked the chicken breasts for an hour after cooking them in the pot. It is absolutely incredible. Although an hour and a half would probably be better for more smoke flavor. I love the light heat the 5 jalepeños give without being overpowering. Overall this is my favorite recipe. So many ways to experiment with it
I made this tonight. It is delicious. I took a shortcut of using cooked shredded chicken I had frozen. It’s a great way to use leftover chicken and have a fresh new taste.
This recipe is delish. The chicken breasts I used were very large, so I upped the chicken broth to one cup. Also, I did not have pickled jalapenos on hand and used regular sliced jalapenos (from a jar) instead, which I chopped. I also left out the bacon and green onions, personal taste. I served it up as sliders on Hawaiian Sweet Rolls and my husband and older teen sons absolutely loved it. Huge hit and will definitely be making it again!
I thought this was a fantastic and quick recipe.
Didn’t have the bacon so missed out on the crunchy part but that was my own doing!
Two of us ate ALL of this in 1 day (lunch & dinner).
THIS WAS SO AMAZINGLY GOOD and simple to make! YAY! THANK you so much for sharing!
Curious if when you make this you use the high or low setting?
What is the weight of the chicken breast? They vary so much in size, I don’t want to come up too short or go over by too much.