Instant Pot Jalapeno Cheddar Chicken
Instant Pot jalapeno cheddar chicken is a cheesy saucy chicken dish that is so easy to make! Serve this zesty chicken over a bed of steamed rice for a complete dinner your family will love!
Servings: 4
Calories: 463kcal
Ingredients
- 6 slices bacon
- 1 onion diced
- 3-4 medium jalapenos seeded and diced
- 1 cup chicken stock
- 4 large boneless, skinless chicken breasts trimmed of fat
- 1 10.5 oz can condensed cheddar soup
- 2 cups shredded cheddar cheese
- salt and pepper to taste
- extra jalapeno, lime slices, chopped cilantro, and steamed white rice for serving
Instructions
- Set pot to saute and add the bacon, cook until crisp then remove bacon, crumble, and reserve the grease in the bottom of the pan6 slices bacon
- Add the onion and pepper to the pot and cook until softened, about 5 minutes1 onion, 3-4 medium jalapenos
- Add the broth and deglaze the bottom of the pot1 cup chicken stock
- Place the chicken into the pot, followed by the condensed soup on top, do not stir4 large boneless, skinless chicken breasts, 1 10.5 oz can condensed cheddar soup
- Place the lid on, then pressure cook on high for 12 minutes, allow a 5 minute NPR
- Carefully vent the remaining pressure and remove the chicken breasts to a bowl and shred into pieces
- Simmer the cooking liquid until slightly thickened (you can use 2 tablespoons of cornstarch made into a slurry to speed the process)
- Turn off the pot, stir in the cheese until melted2 cups shredded cheddar cheese
- Add the chicken and pieces of bacon to the pot and stir to coat
- Serve over rice with fresh jalapenos, cilantro, and limesalt and pepper, extra jalapeno, lime slices, chopped cilantro, and steamed white rice
Nutrition
Calories: 463kcal | Carbohydrates: 11g | Protein: 41g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 1044mg | Potassium: 615mg | Fiber: 1g | Sugar: 2g | Vitamin A: 849IU | Vitamin C: 16mg | Calcium: 425mg | Iron: 2mg