Creamy Jalapeño Cheddar Chicken
A flavorful and creamy dish made with chicken, cream cheese, and cheddar cheese, perfect for quick weeknight dinners or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Ingredients
- 4 chicken breasts
- 1 cup chicken broth
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1-2 jalapeños, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Sauté the jalapeños: Set the Instant Pot to sauté mode. Add the diced jalapeños and cook for 2-3 minutes until softened.
- Add chicken and ingredients: Place the chicken breasts in the pot. Add the cream cheese, shredded cheddar cheese, chicken broth, garlic powder, onion powder, and season with salt and pepper.
- Pressure cook: Close the lid securely, ensuring the valve is set to sealing. Set the Instant Pot to manual high pressure for 10 minutes.
- Release pressure: Once the cooking time is complete, perform a quick release by carefully turning the valve to venting.
- Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks.
- Combine and stir: Return the shredded chicken to the pot, stirring to combine it thoroughly with the creamy sauce.
- Serve: Enjoy your creamy jalapeño cheddar chicken in tacos, enchiladas, or as a dip!
Notes
You can substitute chicken breasts with thighs for a richer flavor; use Neufchâtel cheese for a lighter option. Adjust jalapeño quantity based on heat preference.