This low carb chicken dinner is cheesy, spicy, and made for busy nights. Instant Pot Jalapeño Popper Chicken brings together tender shredded chicken, creamy cheese, jalapeños, and bacon—all with almost no cleanup. It’s bold, filling, and totally keto-friendly.
Instant Pot Jalapeño Popper Chicken
Cook Mode
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Ingredients
2 lbs boneless, skinless chicken breasts
½ cup chicken broth
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
8 oz cream cheese, softened
½ cup shredded cheddar cheese
¼ cup chopped jalapeños (adjust to taste)
4 slices cooked bacon, crumbled
2 green onions, sliced (optional)
Directions
- Prepare the Instant Pot: Set your Instant Pot to the Sauté setting. Add the chicken broth to the pot.
- Season the Chicken: Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Add them to the Instant Pot.
- Pressure Cook: Secure the lid and set the Instant Pot to High Pressure for 8 minutes. Allow a quick release once the cooking time is complete.
- Mix the Ingredients: Remove the cooked chicken and shred it with two forks. Set the Instant Pot back to the Sauté setting and add the cream cheese. Stir until smooth, then mix in the shredded cheddar and chopped jalapeños.
- Combine and Heat Through: Return the shredded chicken to the pot and stir well to coat the chicken evenly with the cheesy jalapeño sauce. Allow it to heat through for 1-2 minutes.
- Serve: Garnish with crumbled bacon and sliced green onions if desired. Serve hot, either on its own or over a low-carb side like cauliflower rice or zoodles.
Equipment
Instant PotInstant Pot
Notes
- Richer Flavor: For extra flavor, consider stirring in a teaspoon of smoked paprika or cayenne pepper.
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