Instant Pot Pepper Jack Chicken
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Instant Pot Pepper Jack Chicken is a delicious adaptation of our VERY popular Crock Pot Pepper Jack Chicken recipe. This low carb recipe is the perfect flavor-packed one-pot meal!
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Cris here.
We shared our Crock Pot Pepper Jack Chicken with you guys a while back and readers LOVED it! And, one of the most common questions I receive about it is how to convert it to an Instant Pot recipe. So today we are sharing just that: Instant Pot Pepper Jack Chicken.
Notes on Instant Pot Pepper Jack Chicken (Low Carb)
- We used our 6 quart Instant Pot to cook up this dish, but you can use any 6 quart electric pressure cooker.
- If you are looking for more low carb recipes check out our Low Carb Recipes Library.
- If you are looking for more Instant Pot Recipes, check out our Instant Pot Recipes Library.
- The whole frozen green beans may seem like an odd addition, but trust me it is so yummy. We always use whole frozen beans. Fresh beans would likely turn out more crisp and canned would give it an entirely different texture.
- You can use a different cheese than pepper jack, but then the dish won’t be pepper jack chicken ;).
- You can use chicken breasts instead of boneless skinless thighs, but the cooking time may vary.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryers in our Amazon Influencer Shop.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- Cooking times are always a basic guideline and should always be tested first in your own unit and time adjusted as needed.
Instant Pot Pepper Jack Chicken Recipe
Instant Pot Pepper Jack Chicken
Instant Pot Pepper Jack Chicken is a delicious adaptation of our VERY popular Crock Pot Pepper Jack Chicken recipe. This low carb recipe is the perfect flavor-packed one-pot meal!
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Ingredients
- 3.5 lbs boneless skinless chicken thighs or breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon cumin
- salt and pepper to taste
- 10 oz frozen whole green beans
- 1 bell pepper seeded and sliced
- 8 oz fresh mushrooms sliced
- 1/4 Cup Butter
- 10 Slices Pepper Jack Cheese
- 1 cup Chicken Broth
Instructions
- Place chicken in the bottom of a 6 quart electric pressure cooker.
- Season chicken with garlic, cumin and salt and pepper.
- Add green beans, peppers, mushrooms, butter and broth.
- Seal the lid, close the vent and set the electric pressure cooker to cook under high pressure for 10 minutes.
- Quick release if desired.
- Remove chicken and shred with two forks or in a mixer. Then return to pot and stir well.
- Layer cheese over top and wait a few minutes for the cheese to melt.
- Once cheese melts (1-2 minutes) serve in bowls.
Notes
- We used our 6 quart Instant Pot to cook up this dish, but you can use any 6 quart electric pressure cooker.
- If you are looking for more low carb recipes check out our Low Carb Recipes Library.ย
- If you are looking for more Instant Pot Recipes, check out our Instant Pot Recipes Library.
- The whole frozen green beans may seem like an odd addition, but trust me it is so yummy. We always use whole frozen beans. Fresh beans would likely turn out more crisp and canned would give it an entirely different texture.
- You can use a different cheese than pepper jack, but then the dish won’t be pepper jack chicken ;).
- You can use chicken breasts instead of boneless skinless thighs, but the cooking time may vary.
- Check outย our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryersย in our Amazon Influencer Shop.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- Cooking times are always a basic guideline and shouldย always be tested first in your own unit and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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This was a fantastic dish. My daughter is an ER Nurse at night, so she took her plate with her. She came home this morning and said MOM! That was the BOMB! LOL!
Cris, I was wondering if you have a nutrition breakdown for this. Thank you!
Hi…I have already made this recipe three times in one month already… it is so delicious! I make it exactly how it reads, but I ad chopped yellow onion and three cloves of sliced fresh garlic and let that cook with the rest of the veggies. At the end, when it’s no longer bubbling, I ad one cup of sour cream, and mix it in with a large spoon after all the pepper Jack Cheese has melted! It tastes out of this world delish!
Really easy! Super quick! Could easily be prepped days ahead of time for a dump meal later in the week. Great for busy moms!
My chicken breasts let out a lot of juice, so I ended up making a soup out of it. It was great! Next time Iโll strain it and try it as itโs intended.
I tried this recipe and my husband loved it. We will definitely have it again and again. I left out the green beans, since my husband doesnโt care for them. Used a orange bell pepper. Served 6.
Hi Dot!
So glad you guys enjoyed it and I am glad you made it your own! Thanks for taking the time to stop by and let us know.
How many does this recipe typically serve?
Hi Jackie!
Servings vary depending on how hungry your crew is and if you are serving other sides with this dish. We typically get 6 servings out of it. Enjoy!
So sorry guys! There is one cup of chicken broth that got left out of the ingredients list. I have fixed it now.
Love your recipes. but i was wondering in this instant pot recipe why there is no fluids. will it still come to pressure. thanks a bunch
kelly
Can the chicken be frozen?
Hi Pat!
You can use frozen boneless thighs. You might add a couple minutes to the cooking time if 10 minutes don’t get them tender. Enjoy!
Do you need to put liquid in the pressure cooker?