Jalapeno Popper Chicken Dip Pressure Cooker Style
Jalapeno Popper Chicken Dip is a unique appetizer for get-togethers! A creamy dip packed with jalapenos, chicken, green onions, and garlic. This recipe turns the classic finger food into a dip!
Equipment
- 1 Pressure cooker for cooking the dip
Ingredients
Ingredients
- 8 ounce Cream cheese softened at room temperature
- 2 cloves Garlic finely minced, or ½ tablespoon garlic powder
- ½ cup Sour cream or Greek yogurt, or Icelandic Skyr
- 3 Jalapeno peppers seeded and diced
- 2 cup Cheddar cheese shredded (reserve 2 tbsp)
- 2 cup Cooked bacon crumbled (reserve 2 tbsp)
- 3 tablespoon Green onion chopped
- ½ cup Cooked shredded chicken or rotisserie chicken
- Cooking spray
Instructions
Instructions
- Spray your pressure cooker-safe dish with cooking spray so nothing sticks later on.
- In a large bowl, mix softened cream cheese, garlic, sour cream, jalapeno, shredded cheddar, bacon, green onion, and shredded chicken until everything’s well blended.
- Transfer the creamy mix to your prepped dish and smooth it evenly so it bakes neat.
- Sprinkle reserved cheddar cheese and crumbled bacon right on top for that birthday cake-worthy look.
- Lock the lid on your pressure cooker and let it build pressure. Cook under high pressure for about 10 minutes to meld the flavors and get that dip nice and hot.
- After cooking, go for a slow release on the pressure to avoid splatters and keep everything cozy.
- Open the lid carefully, scoop out some dip once it’s bubbly and hot. If you want a bit more browning, pop it quick under the broiler for 3-5 minutes just to toast the top.
Notes
Serve with tortilla chips, celery sticks, or toasted baguette slices. Store leftovers in an airtight container in the fridge for up to 4 days.