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Instant Pot Jalapeno Popper Shredded Chicken Sandwiches
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Ingredients:
3 Boneless Skinless Chicken Breasts
3/4 Cup Chicken Broth
1/3 Cup Jalapeno Juice, from jar of sliced jalapenos
1/4 Cup Chopped Jalapenos, from jar of sliced jalapenos
1 Fresh Jalapeno, thinly sliced
2 Tbsp Ranch Seasoning
1/2 Tsp Black Pepper
8 oz Cream Cheese, cut into cubes and softened
8 oz Shredded Cheddar Cheese
8 Slices Bacon, cooked and chopped
3 Green Onions, sliced
Hamburger Buns, for serving
Directions:
Cook the bacon according to package instructions. Cool and chop. Set aside.
Slice the jalapeno and green onions. Set aside.
Place the chicken in the bowl of the Instant Pot. Add the chicken broth, jalapeno juice, chopped jalapenos (from jar), fresh sliced jalapenos, ranch seasoning, and black pepper.
Close the lid and make sure the valve is in the SEALED position. Pressure cook on HIGH for 15 minutes.
Quick release the pressure and remove the lid.
Remove the chicken to a cutting board and shred. Add back to the bowl of the Instant Pot and stir to combine.
Add the cream cheese and cheddar cheese and stir to combine. Close the lid and turn the Instant Pot to the “keep warm” setting. Let sit for about 5 minutes to help the cream cheese and cheddar cheese melt. Then, remove the lid and stir to combine.
Add the bacon and green onions. Stir to combine.
Scoop onto hamburger buns and serve immediately, while still warm. Enjoy!
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Instant Pot Jalapeno Popper Shredded Chicken Sandwiches
Ingredients:
3 Boneless Skinless Chicken Breasts
3/4 Cup Chicken Broth
1/3 Cup Jalapeno Juice, from jar of sliced jalapenos
1/4 Cup Chopped Jalapenos, from jar of sliced jalapenos
1 Fresh Jalapeno, thinly sliced
2 Tbsp Ranch Seasoning
1/2 Tsp Black Pepper
8 oz Cream Cheese, cut into cubes and softened
8 oz Shredded Cheddar Cheese
8 Slices Bacon, cooked and chopped
3 Green Onions, sliced
Hamburger Buns, for serving
Directions:
Cook the bacon according to package instructions. Cool and chop. Set aside.
Slice the jalapeno and green onions. Set aside.
Place the chicken in the bowl of the Instant Pot. Add the chicken broth, jalapeno juice, chopped jalapenos (from jar), fresh sliced jalapenos, ranch seasoning, and black pepper.
Close the lid and make sure the valve is in the SEALED position. Pressure cook on HIGH for 15 minutes.
Quick release the pressure and remove the lid.
Remove the chicken to a cutting board and shred. Add back to the bowl of the Instant Pot and stir to combine.
Add the cream cheese and cheddar cheese and stir to combine. Close the lid and turn the Instant Pot to the “keep warm” setting. Let sit for about 5 minutes to help the cream cheese and cheddar cheese melt. Then, remove the lid and stir to combine.
Add the bacon and green onions. Stir to combine.
Scoop onto hamburger buns and serve immediately, while still warm. Enjoy!
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