Instant Pot Bacon Jalapeño Popper Chicken

2 tablespoons (¼ stick) salted butter

1 pound thick-cut bacon, diced (cutting with kitchen shears makes this very easy)

1 large yellow onion, diced

5 large jalapeño peppers, divided (see the yellow “Jeffrey Sez” section). Slice 4 longways into thin strands with ribs and seeds removed and slice 1 into thin disks with ribs and seeds in tact for garnish.

3 cloves (1 tablespoon) garlic, minced or pressed

3 pounds chicken breasts, sliced into bite-size strands

1 cup chicken broth (I used 1 teaspoon Chicken Better Than Bouillon + 1 cup water)

1 teaspoon seasoned salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder (optional)

1 teaspoon dried cilantro (optional)

4 cups (two 8-ounce bags) shredded Mexican cheese blend

Two 5.2 ounce packages of Boursin or 8-ounce brick of cream cheese, cut into small chunks

Directions at pressureluckcooking.com

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