Instant Pot Jalapeño Popper Chicken Pasta
Instant Pot Jalapeño Popper Chicken Pasta is a creamy, spicy dish that beautifully marries tender chicken, pasta, and the bold flavor of jalapeños. Prepared in one pot, this recipe is perfect for busy weeknights when you want a delicious meal without the fuss. With its rich, cheesy sauce and vibrant colors, it’s sure to become a family favorite!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 2 medium fresh jalapeños, diced
- 8 oz cream cheese, softened
- 2 cups low-sodium chicken broth
- 8 oz pasta (farfalle or penne)
- 1 cup shredded sharp cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Dice the chicken breasts into bite-sized pieces and chop the jalapeños (remove seeds for less heat).
- Set your Instant Pot to 'Sauté' mode, add oil, and brown the chicken for about 5-7 minutes. Stir in garlic powder and onion powder.
- Pour in the chicken broth and add jalapeños, scraping any browned bits from the pot.
- Add uncooked pasta to the pot, stir gently, seal the lid, and set to 'Manual' mode for 4 minutes.
- After cooking, perform a quick pressure release. Stir in softened cream cheese until melted and creamy.
- Sprinkle shredded cheddar on top; close the lid briefly to melt before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
Keywords: - For extra flavor, add chopped spinach or bell peppers. - Substitute chicken with turkey or tofu for a different protein option. - Store leftovers in an airtight container in the fridge for up to three days; reheat on stovetop or microwave.