This Jalapeno Hot Popper & Chicken Instant Pot Dip is my go-to party appetizer. This dish is creamy, a hint of heat which you can kick up or tame to fit the heat factor you want, and just plain addicting. I absolutely love jalapeno poppers so creating a dish that has that element was a no-brainer for me. The chicken adds a great element of protein to the dip, and perfect for dipping bread, crackers, or even fresh veggies in. Be warned this cheesy warm dip is highly addictive. Best of all going the Instant Pot route you can have this savory dip ready in 15 minutes
I have been making Jalapeno Hot Popper & Chicken Instant Pot Dip for a few years now, and each time I make it I love it even more as does my family. You can use fresh or canned jalapenos for this recipe. If you use fresh, here is a tip to adjust the heat level. If you don’t like much heat, just your jalapeno in half, seed it and then soak it in water for 15 minutes. This will help tame those jalapenos down on the heat factor. If you do like some heat leave some seeds, or if you really like it spicy, don’t even seed them and wash and start slicing. Be aware the oils from jalapenos can add stress to your throat when you breathe, and if you breathe it in you might start coughing a bit.
We had a party a while back and I made this dip as one of the options for guests as an appetizer. It truly was the hit of the night. I think having a hot dip to serve always is a hit for most gatherings. It truly is a savory and cheesy dip that just has the perfect flavors that are brought together that keeps people reaching for more. I am a huge fan of cheese, and this dip is hard for me to have self-control, I feel like I can never get enough! I have even taken the leftover dip and added it to a roll and ate it as a sandwich and it was delectable.
- 1 pound boneless chicken breast
- 8 oz cream cheese
- 3 Jalapenos sliced
- 8 oz cheddar cheese
- 3/4 cup sour cream
- 1/2 cup panko bread crumbs
- 1/2 cup water
- Place chicken breast, sliced Jalapenos, cream cheese and water in the Instant pot.
- Place on manual high pressure for 12 minutes.
- Do a quick release and shred chicken.
- Stir in 6oz cheddar cheese and sour cream.
- Place in a baking dish and top with the remaining cheese and panko bread crumbs put in the broiler for 2-3 minutes.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 309 Total Fat: 21g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 94mg Sodium: 299mg Carbohydrates: 8g Fiber: 1g Sugar: 3g Protein: 22g