Instant Pot Jalapeño Popper Chicken Dip is a creamy, cheesy appetizer made with tender shredded chicken, jalapeños, cream cheese, cheddar, and sour cream. It’s finished under the broiler with a crispy breadcrumb topping for a warm, delicious party dip.
I love making this dip for game days and family gatherings. It’s always a hit, and I can adjust the jalapeños depending on how much heat everyone likes. The Instant Pot makes it easy to prepare without spending much time in the kitchen.
“I tried this today for the first time. Took it to a gathering of friends. Every bite was eaten. Next time I will double the recipe. And there will be a next time! ? So good!”
Why I Love This Recipe
About The Ingredients
- Chicken Breast: Boneless chicken breast cooks until tender and shreds easily.
- Cream Cheese: Creates a rich, creamy base for the dip.
- Jalapeños: Add a little heat and that classic jalapeño popper flavor. Remove the seeds for less spice.
- Cheddar Cheese: Adds cheesy flavor and melts into the creamy dip.
- Sour Cream: Keeps the dip smooth and creamy.
- Panko Breadcrumbs: Create a crispy, golden topping.
- Water: Helps the Instant Pot come to pressure while cooking the chicken.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Jalapeño Popper Chicken Dip
- Add the chicken breasts, sliced jalapeños, cream cheese, and water to the Instant Pot.
- Secure the lid and cook on High Pressure for 12 minutes.
- Carefully perform a quick pressure release.
- Remove the chicken, shred it, and return it to the Instant Pot.
- Stir in 6 ounces of cheddar cheese and the sour cream until creamy and combined.
- Transfer the mixture to an oven-safe baking dish. Sprinkle with the remaining 2 ounces of cheddar cheese and the panko breadcrumbs.
- Broil for 2–3 minutes, watching closely, until the topping is golden brown. Serve warm.
Tips I Found Helpful
- Adjust the Heat: Remove the jalapeño seeds for a milder dip, or leave them in for extra spice.
- Shred the Chicken: Use two forks to shred the chicken while it’s still warm.
- Use Freshly Shredded Cheese: It melts smoothly into the creamy dip.
- Watch the Broiler: The panko topping browns quickly, so keep an eye on it to prevent burning.
Questions Readers Ask Most
Can I make this dip less spicy?
Yes! Remove the seeds and membranes from the jalapeños before cooking for a milder dip.
Can I make this dip ahead of time?
Yes! Prepare the dip, transfer it to a baking dish, and refrigerate. When ready to serve, heat until hot throughout, then add the cheese and panko topping and broil until golden.
How do I store leftover jalapeño popper chicken dip?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or microwave until heated through.
More Appetizer Recipes I Love
Jalapeno Hot Popper & Chicken Instant Pot Dip
Creamy Instant Pot Jalapeño Popper Chicken Dip loaded with tender chicken, melted cheese, and jalapeños, finished with a crispy panko topping.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 ounces cream cheese
- 3 jalapeños, sliced
- 8 ounces cheddar cheese, shredded and divided
- ¾ cup sour cream
- ½ cup panko breadcrumbs
- ½ cup water
Instructions
- Add the chicken breasts, sliced jalapeños, cream cheese, and water to the Instant Pot.
- Secure the lid and cook on High Pressure for 12 minutes.
- Carefully perform a quick pressure release.
- Remove the chicken, shred it, and return it to the Instant Pot.
- Stir in 6 ounces of cheddar cheese and the sour cream until creamy and combined.
- Transfer the dip to an oven-safe baking dish. Top with the remaining 2 ounces of cheddar cheese and the panko breadcrumbs.
- Broil for 2–3 minutes, watching closely, until golden brown. Serve warm.
Notes
Remove the jalapeño seeds for a milder dip. Watch the topping closely while broiling, as panko breadcrumbs brown quickly.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 330Total Fat: 21gSaturated Fat: 11gUnsaturated Fat: 10gCholesterol: 93mgSodium: 349mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 23g
Do I cube the cream cheese or just put it in as one big hunk?
I just threw mine in 🙂
Can’t wait to try this one for my husband and camping buddies.
This looks like the perfect dish for a pot luck! And easy is always a good thing.
Oh this looks so amazing!!!
This sounds really good
My husband would love this!!
Can you share how to make it without a pressure cooker?
@Leah,
I’d say you could almost certainly do it in a crock pot. I actually used some seasoned grilled chicken we had leftover and chicken broth instead of water. I also added some garlic salt, a dash of rice wine vinegar, and a few chopped sweet red and yellow peppers. Finally, I had some extra feta cheese in the fridge and threw that in as well…because…why not? It turned out great!
Wanting to make this for Christmas Eve but wanting to know if I can make it a day early and then throw it in the oven to warm it up? I’m already overwhelmed with everything I have to do on Christmas Eve ?
I obvious love your cooking or we live the same things!!! Your everywhere… guess i’ll Follow you. Thanks so,much for the great recipe ideas.
Can you make this with pre-cooked chicken ? If so how?
@Debbie,
I did…then just put it on 8 minutes instead of 12.
I tried this today for the first time. Took it to a gathering of friends. Every bite was eaten. Next time I will double the recipe. And there will be a next time! ? So good!
Thank you for this amazing recipe! This is in heavy rotation at my house during football season. So incredibly easy and delicious. I normally double the recipe because it goes so fast!
Accidentally threw it all in at once (did not follow instructions). Hoping it doesn’t turn out terribly. So much for first times!