Craving a dinner that’s big on flavor but short on time? This Instant Pot Cheesy Jalapeno Chicken is your answer! Imagine tender chicken breasts swimming in a ridiculously creamy, spicy cheese sauce, all ready in just 20 minutes. It’s the ultimate keto-friendly comfort food that will have everyone asking for seconds. Let’s fire up that pressure cooker!
Ingredients
• 1 lb / 450g boneless, skinless chicken breasts
• 8 oz / 225g sharp cheddar cheese, freshly grated
• ¾ cup / 180g full-fat sour cream
• 3 medium jalapenos, seeded and thinly sliced
• ½ cup / 120ml water
• 8 oz / 225g full-fat cream cheese, softened and cubed
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. In the inner pot of your Instant Pot, whisk together the water, sour cream, cubed cream cheese, and half of the grated cheddar cheese until mostly smooth.
3. Stir in the sliced jalapenos, then nestle the chicken breasts into the sauce, ensuring they are submerged.
4. Season the top of the chicken and sauce generously with salt and pepper.
5. Secure the lid, set the steam valve to ‘Sealing,’ and cook on high pressure (Manual) for 12 minutes.
6. Once the cooking cycle is complete, perform a quick release of the pressure by carefully moving the steam valve to ‘Venting.’
7. Remove the lid and stir in the remaining cheddar cheese until melted. Serve the chicken whole or shredded, generously topped with the cheesy jalapeno sauce.
Nutritional Information
• Nutrition Per Serving
• Calories: 310
• Total Fats: 26g
• Net Carbs: 4g
• Protein: 20g
• Fiber: 1.4g
Pro Tips
• For the creamiest sauce, grate your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
• Control the heat by leaving some seeds in the jalapenos for a spicier kick, or use pickled jalapenos for a tangier flavor.
• For a shredded chicken version, remove the cooked chicken breasts and shred with two forks. Return the shredded chicken to the pot and stir to coat in the sauce.
• This dish is fantastic served over cauliflower rice, zucchini noodles, or with a side of steamed broccoli to keep it low-carb.
FAQ
Q: Can I use pre-shredded cheese for this recipe
A: For the creamiest sauce, it is highly recommended to grate your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent the sauce from becoming smooth and may result in a grainy texture.
Q: How can I make this Instant Pot chicken spicier
A: You can easily control the heat level. For a spicier kick, leave some of the seeds in the jalapenos when you slice them. For a tangier flavor instead of more heat, you can substitute fresh jalapenos with pickled ones.
Q: What should I serve with this keto cheesy jalapeno chicken
A: To keep the meal low-carb and keto-friendly, this dish is fantastic served over cauliflower rice, zucchini noodles, or with a side of steamed broccoli.
Q: How do I make a shredded chicken version of this dish
A: After the pressure cooking is complete, remove the cooked chicken breasts from the pot. Use two forks to shred the chicken, then return it to the Instant Pot and stir to coat it completely in the cheesy jalapeno sauce.
