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Ingredients25 m servings 80
Original recipe yields 24 servings
- Combine cream cheese, jalapeno peppers, chicken, green onion, bacon bits, and water in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Cheddar cheese and sour cream. Stir until cheese is melted.
- Transfer dip to a serving dish and garnish with additional jalapenos, bacon bits, and Cheddar cheese if desired.
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- Cook's Note:
- For a spicier dip, leave in some of the seeds from the jalapenos.
Per Serving: 80 calories; 6.6 0.7 4.7 24 137 Full nutrition
ReviewsRead all reviews 2
This is a very good recipe. i made as stated and didn't feel i need to change anything.