Jalapeno Popper Ranch Chicken
- 4 Chicken Breasts (Boneless Skinless)
- 1 cup Chicken Broth
- 1/3 cup Jalapeno juice (From the jar)
- 1/4 cup Jalapeno (Diced/Minced)
- 1/4 cup Jalapeno (Slices (fresh if you got em))
- 1 tablespoon Ranch Powder
- 1/2 teaspoon Pepper (I prefer white pepper for this one.)
- 8 ounces Cream Cheese (Softened)
- 8 ounces Sharp Cheddar (Shredded)
Place the chicken, broth, jalapeno juice, jalapeno chopped, jalapeno slices, ranch powder, and pepper in your Pressure Cooker and set to HIGH 20 minutes. If your chicken is frozen just add an extra 5 minutes.
After the time has elapsed, do a Fast Release of the pressure. Pull the chicken and QUICKLY shred it, replacing it into the cooker when done.
Mix the softened cream cheese and cheddar cheese into the pot and stir it all together well. Put the lid back on and let it sit for 5-10 minutes.
Give it all a really good stir and serve right away.
We like it on a bun as a slider/sandwich but it's also great on rice.
Options:
- Add bacon and green onion in the final stage (when you add the cheese) if you want a great twist to this.
- Besides buns and rice, you can actually mix this with cooked pasta, put it in a dish all mixed together, cover with some parmesan, and stick it under the broiler for a few minutes for a great casserole version of this.
Thanks for visiting my site and looking at my recipes. I am by no means a chef of any kind but I love to tinker in the kitchen and am always looking for recipes to share with my family. I learned my way around the kitchen when I was a kid growing up in Central Wisconsin, and strive to make sure my kids learn as well, so you will see a number of recipes that they can help with or even try to tackle on their own.