This Instant Pot Jalapeno Popper Chicken Pasta has a blend of Monterey Jack and cheddar cheeses melted in a creamy cream cheese broth and served with crispy chopped bacon.
This favorite appetizer is turned into dinner by adding shredded chicken and penne pasta to create a meal that the family will enjoy.
Ingredients in Instant Pot Jalapeno Popper Chicken Pasta
- Crispy bacon
- Olive oil
- Boneless skinless chicken breasts
- Onion
- Garlic clove
- Chicken broth
- Salt
- Milk
- Cream cheese, softened
- Monterey Jack cheese, shredded. If you can't find shredded Monterey Jack cheese, buy in a block and grate it yourself using a cheese grater.
- Cheddar cheese, shredded
- Jalapenos
- Penne pasta
- Scallions
How to Make Shredded Chicken in the Instant Pot
Making shredded chicken in the Instant Pot is easy to do and when done correctly it comes out tender, flavorful, and easily it easily shreds.
Add the chicken to the inner liner - Separate the chicken and lay it in the inner liner on the bottom of the liner.
Add liquid - Add ¼ cup of water to the bottom of the liner.
Pressure cook - Pressure cook on high pressure/manual for 12 minutes.
Natural release - Naturally release the pressure for 10 minutes before removing the lid and shredding.
TIP: A hand mixer is a great tool to shred chicken quickly and easily.
To prep for meals, you can shred the chicken, allow it to cool, and freeze the cooked shredded chicken for up to 4 months.
RELATED: Easy Sausage Jalapeno Popper Dip
How to Make Jalapeno Popper Chicken Pasta in the Instant Pot
This recipe uses pre-cooked shredded chicken. The first step is to either cook and shred the chicken or use already cooked and shredded chicken breasts.
Saute - Set the Instant Pot to saute and add the olive oil. Add the bacon and cook until crispy.
Allow the bacon to cool - Remove the bacon from the pot and place it on a paper towel to cool. Crumble once cooled and set aside for garnish.
Cook the onion, garlic, and jalapenos - Cook the onion, garlic, and jalapenos until the onion is translucent and fragrant. Press cancel to stop sauteing. Discard all bacon grease except two tablespoons.
TIP: A garlic press makes mincing garlic a breeze.
Deglaze - Deglaze the bottom of the pot by scraping off the stuck-on bits. This will help prevent a "burn" notice from reading on the display.
RELATED: Instant Pot White Chicken Enchilada Soup
Add the pasta - Add the pasta into the pot in an even layer.
Add the chicken - Add the shredded chicken on top of the pasta evenly.
Pour in the liquid - Pour the three cups of chicken broth into the pot.
Pressure Cook - Close the lid and pressure cook on HIGH/PRESSURE COOK for 4 minutes.
Quick release - Carefully and slowly release the pressure and remove the lid.
*Refer to your pressure cooker's manual for how to safely perform its features.
YOU MAY ALSO LIKE: White Chicken Enchiladas
Stir the cheese and cream cheese - Add the shredded cheese and the cream cheese.
Saute - Set the Instant Pot to saute and stir in the milk. Stir until all of the ingredients have melted and are well combined. Press cancel.
Serve - Serve this Instant Pot Jalapeno Popper Chicken pasta with crispy bacon, sliced jalapenos, and scallions if desired.
TIP: You can transfer this Instant Pot Chicken Popper Chicken Pasta to an oven-safe dish and place it under the broiler to make a crust on the pasta dish if desired. Alternately, use the air fryer lid if you have one for the Instant Pot.
📖 Recipe
Instant Pot Jalapeno Popper Chicken Pasta
Ingredients
- 1 cup shredded chicken
- 6 slices bacon
- 1 tablespoon olive oil
- 3 jalapenos - diced
- 1 small onion - chopped
- 1 garlic clove - minced
- 3 cups chicken broth
- 8 ounces penne pasta
- ½ teaspoon salt
- 1 cup milk
- 6 ounces cream cheese - softened
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup sliced scallions - diced
Instructions
- Set the Instant Pot to saute and add the olive oil. Add the bacon and cook until crispy.
- Remove the bacon from the pot and place it on a paper towel to cool. Crumble when ready.
- Cook the onion, garlic, and jalapenos until the onion is translucent and fragrant. Discard all bacon grease except two tablespoons.
- Deglaze the bottom of the pot by scraping off the stuck-on bits. This will help prevent a "burn" notice from reading on the display.
- Add the pasta into the pot in an even layer.
- Add the shredded chicken on top of the pasta evenly.
- Pour the three cups of chicken broth into the pot along with the salt.
- Close the lid and pressure cook on HIGH/PRESSURE COOK for 4 minutes.
- Carefully and slowly release the pressure and remove the lid.
- Add the shredded cheese and the cream cheese.
- Set the Instant Pot to saute and stir in the milk. Stir until all of the ingredients have melted. Press cancel.
- Serve with the crispy bacon, sliced jalapenos, and scallions if desired.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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