Instant Pot Jalapeno Popper Chicken Chili

The irresistible flavor of jalapeno poppers spices things up in our adaptation of a classic chicken chili. Plus with your Instant Pot, this easy dinner comes together in no time!
4 Servings Recipe By Pin Print
Instant Pot Jalapeno Popper Chicken Chili


  • 1 ¼ cups dice Onion
  • ⅔ cups seed and dice Jalapeño
  • 3 teaspoons mince Garlic, Cloves
  • 3 ⅓ cups cook and dice Chicken, Boneless Breasts
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin
  • ⅛ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 teaspoon Oregano, Dried
  • 2 cups Chicken Broth/Stock
  • 10 ounces Diced Tomatoes with Green Chiles
  • 14 ounces Whole Kernel Corn, Canned
  • 1 cup cook and dice Bacon
  • Make It Now / Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 8 ounces Cream Cheese
  • ¼ cups Pepper Jack Cheese, Shredded
  • ½ cups crush Corn Chips

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine onions, jalapeno, garlic, chicken, chili powder, cumin, salt, black pepper, oregano, chicken broth, diced tomatoes and corn in the inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Release pressure.
  6. Set on warm and stir in cream cheese and half of the bacon and cook for 3 minutes.
  7. Serve topped with cheese, chips and the remaining half of the bacon.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide onion, jalapeno, garlic, chicken breasts, chili powder, cumin, salt, black pepper, oregano, chicken broth, diced tomatoes and corn among indicated number of round freezer containers. Label and freeze.
  2. Divide cooked and diced bacon among indicated number of pint bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Release pressure.
  6. Set on warm and stir in cream cheese and half of the bacon and cook for 3 minutes.
  7. Serve topped with cheese, chips and the remaining half of the bacon.


Join the discussion
  1. If you used beans instead of chicken would you follow the cooking directions the same? And could you use dry beans? I’d love to see a vegetarian version! I’m excited about my instant pot and this recipe. I just need it adapted.

    1. If you used dry beans you’d have to adjust a lot, liquid, time, etc. Cooked beans would be fine, probably yummy too. I’m not a big fan of chicken, I raise and process my own pork and I’m thinking home grown sausage would be great in this recipe.

  2. Does the chicken need to be cooked for the recipe or can it be raw. Since it is listed as 3 1/2 cups instead of a weight measurement I am thinking it is supposed to be cooked, but the recipe does not specify.

    1. Hi Candice! Thanks so much for checking in with us. We are in love with the redesign, but realize that some info was lost in translation. Your quick eye has allowed us to notify the tech team and they will be making adjustments pronto! We appreciate your patience! This chicken should be cooked and diced before putting in the IP.

    2. It does say – “cook and dice chicken” – in ingredient list. Left the d off on the verbs, but it means past tense.

  3. I drained my can of corn (it’s in the cooker now) but the instructions don’t say to drain or include the liquid. Is there a preference?

  4. Wow!!!!!!! Just made this tonight. I omitted the corn, and used 2 bullion cubes and only 1/2 cup of water instead of broth. We like our soups heather 😉 DELICIOUS! Thank you for sharing!

    1. You could definitely cook up the chicken in the IP before you start making the chili. Since the recipe just calls for cooked chicken, feel free to cook it however it works best for you: stovetop, IP, or otherwise. 🙂

  5. Confused ?? When I read the recipe it states to cook from frozen in the IP but when I click on your sentence above ” Why would I want to freeze this”. ( in orange text ) it recommends that all food should be fully defrosted in the fridge.
    Seems to contradict the process of cooking frozen food in the IP ??

    1. Oh man! You have just discovered an article “Why would I want to freeze this” that needs updated to reflect our new favorite appliance, the Instant Pot. We missed that one when we changed. It is true that the only appliance that we can recommend you cook from frozen is the Instant Pot (or electric pressure cookers).

  6. This chili is delicious! My husband thinks so too. I was a little worried about the jalapeños because I don’t eat really hot spicy food but I took out the jalapeño seeds and it’s just right for me! Thank you for sharing your recipe!
    Five stars!

    1. You should be just fine to double it! Something to not: With a Once A Month Meals membership, you can edit your serving sizes and all your instructions/recipes/shopping list will be updated automatically for you!

  7. Since the Poultry setting cooks for 10 minutes on high and I’ve cooked cubed chicken to over the acceptable temp of 165 degrees F, I’d think you could use cubed raw chicken safely in this recipe and use the Poultry setting, just for simplicity.
    I’m thinking of adding a can of well-rinsed cannelloni or white navy beans, both to add to the nutrition (fiber, lol) and to bulk up the amount.

    1. We think that you are correct in that and we are currently testing that out with our test cooks. If you try it yourself, please consider messaging us to tell us how it turned out. We will let you know our findings as well. 🙂

    1. Amanda, you could definitely use fresh or from a jar. And for how many are in 2/3 of a cup, that would depend on the size of peppers you use etc. I would suggest 2-3 for a medium size pepper. Hope that helps!

  8. I used raw chicken breast. Put them in whole on the top of the rest of the ingredients and cooked on the soup setting for 15 minutes. Took the chicken out and cut it up and put it back in the pot with the cream cheese. The chicken was perfectly cooked and stayed so juicy. Delicious recipe. Will definitely keep it on hand for the winter months.

  9. This was SO GOOD! Put some cheese and sour cream on top and served with corn bread. Omg this is a keeper! Thanks for the recipe!

  10. I made this from fresh with raw cubed chicken and added 1 can rinsed drained Cannonelli beans pressured 10 minutes with quick release just as instructed and it was perfect!

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