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Get dinner on the table in a hurry with this Instant Pot Chicken Jalapeno Popper Pasta. This flavorful meal is quick and easy!

Instant Pot Chicken Jalapeno Popper Pasta on white plate with instant pot in background

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Jalapeno Popper Pasta

If you are looking for a quick, easy, and delicious dinner idea that’s a little bit different from your normal fare – this Instant Pot Chicken Jalapeno Popper Pasta recipe is for you! I sure hope you’ll give it a try!

When I first got my Instant Pot, I was a little hesitant to use it. Now, I use it all. the. time!! I love that I can cook everything in one pot and cleanup is super easy!

closeup of pasta on plate

Instant Pot Chicken Jalapeno Popper Pasta Recipe

  • boneless, skinless chicken breast
  • jalapeños
  • olive oil
  • garlic
  • chicken broth water
  • pasta shells
  • bacon
  • cream cheese
  • Monterey Jack cheese
  • Salt and pepper, to taste
ingredients to make pasta

How to make Instant Pot Chicken Jalapeno Popper Pasta

Time needed: 25 minutes

How to make Instant Pot Chicken Jalapeno Popper Pasta

  1. Saute and deglaze.

    Heat the electric pressure cooker on “Saute” mode until the pan is hot. Add the oil, chicken, jalapenos, and garlic, cooking until the chicken is cooked on all sides. (The chicken does not need to be completely cooked through at this point.)  Deglaze the bottom of the pot by adding the chicken broth or water and scraping the bottom with a flat wooden spoon. Cancel the saute mode.

  2. Add pasta.

    Add the pasta shells to the pot. Do not stir.

  3. Cook.

    Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 6 minutes. Quick-release the pressure when the cook cycle is complete.

  4. Stir in.

    Season to taste with salt and pepper. Stir in the cream cheese, bacon, and 2 cups of cheese into the pasta. Top with remaining cheese and sprinkle with additional bacon if desired. Place the lid over the pressure cooker just until the cheese melts.

  5. Serve.

    Serve immediately.

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pasta on white plate with fork

Jalapeno Popper Pasta: FAQs

➡️ Can I use a different pasta shape?

Sure! As long as it’s 16 oz. you should be fine.

➡️ Any other suggestions for add-ins?

Although I have never added anything else aside from what the recipe calls for, I think corn would be great!

overhead looking down onto plate of cooked pasta

If you gave this recipe a try, I woudl love to hear your feedback. Leave me a comment down below letting me know how it went. How did your family like the recipe? If you ran into any problems, let me know that too so I can help troubleshoot what might have gone wrong.

finished instant pot chicken jalapeno popper pasta on plate ready to eat

Other recipes you may enjoy

scoop of jalapeno popper pasta over instant pot
4.34 from 3 votes
Servings: 8 servings

Instant Pot Chicken Jalapeno Popper Pasta

By Jamie Sherman
Get dinner on the table in a hurry with this Instant Pot Chicken Jalapeno Popper Pasta. This flavorful meal is quick and easy!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

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We’ll email this post to you, so you can come back to it later!

Ingredients 

  • 1 tablespoon olive oil
  • 1 ½ pounds boneless skinless chicken breast, cut into bite-sized pieces
  • 3 jalapeños, seeded and diced
  • 2 – 3 cloves garlic, minced
  • 6 cups chicken broth or water
  • 1 box pasta shells, 16 oz.
  • ½ cup cooked chopped bacon, plus more for garnish if desired
  • 1 package cream cheese, at room temperature, 8 oz.
  • 3 cups shredded Monterey Jack cheese, divided
  • Salt and pepper, to taste

Instructions 

  • Heat the electric pressure cooker on “Saute” mode until the pan is hot. Add the oil, chicken, jalapenos, and garlic, cooking until the chicken is cooked on all sides. (The chicken does not need to be completely cooked through at this point.)  Deglaze the bottom of the pot by adding the chicken broth or water and scraping the bottom with a flat wooden spoon. Cancel the saute mode.
  • Add the pasta shells to the pot. Do not stir.
  • Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 6 minutes. Quick-release the pressure when the cook cycle is complete.
  • Season to taste with salt and pepper. Stir in the cream cheese, bacon, and 2 cups of cheese into the pasta. Top with remaining cheese and sprinkle with additional bacon if desired. Place the lid over the pressure cooker just until the cheese melts.
  • Serve immediately.

Notes

  • Change it up by adding corn with the pasta before pressure cooking!

Nutrition

Calories: 625kcal, Carbohydrates: 45g, Protein: 41g, Fat: 30g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 131mg, Sodium: 1218mg, Potassium: 595mg, Fiber: 2g, Sugar: 4g, Vitamin A: 795IU, Vitamin C: 7mg, Calcium: 370mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4.34 from 3 votes (3 ratings without comment)

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1 Comment

  1. James says:

    I am very surprised that I am the first to comment on this recipe. I am making if for the second time as we speak. This was a huge hit with the whole family! My teenagers were the ones that asked for it tonight we decided to tweak it just a bit to to their tastes. We used a pound of bacon and used pepper jack cheese to spice it up. Can’t wait for it to be done. 5 Star Recipe!