Multi Cooker Southwest Bacon Dip
6 Strips of Bacon, diced
1 Pound Chicken Breast, diced
1 Medium White Onion, diced
1 ½ Cups Corn
1 Jalapeño, cored and chopped
1 Clove Garlic, minced
1 14-oz Can Diced Tomatoes
1 14-oz Can Diced Green Chilies
1 Teaspoons Chili Powder
1 Teaspoon Cumin
½ Teaspoon Salt
8 Ounces Cream Cheese, room temperature
3 Cups Cheddar or Pepper Jack Cheese, shredded
2 Tablespoons Fresh Cilantro (for garnish)
Martin's Hoagie Rolls, for serving
Air Fryer Chili Lime Bread “Chips”, for serving
Select sauté function on your multi pot. Once hot, add bacon, cook until crispy. Remove bacon and drain with paper towel. Reserve bacon grease.
Add diced chicken breast. Saute until all sides are seared. Add onion, corn, and jalapeño to multi cooker. Cook until fragrant 4-5 minutes. Add garlic.
Add chili powder, cumin, and salt to corn/onion mix. Next add the tomatoes, green chilies, and stir in cream cheese. Secure the lid on your Instant Pot. Press Cancel, and then select Pressure Cooker. Cook on high pressure for 15 minutes.
Use quick release to release steam. Remove lid and stir. Add cheddar cheese and bacon. If cheese is not melting properly, press Cancel and select Sauté again until dip is hot and bubbly.
- Serve as a hoagie on Martin’s Hoagie Rolls.
- Serve as a dip with Air Fryer Chili Lime Bread “Chips”.