Instant Pot Jalapeño Popper Chicken Chili

[ { "@type": "HowToStep", "text": "Turn on the Sauté setting. When hot, add the butter, onions, and jalapeño. Cook, stirring occasionally, until vegetables begin to soften." }, { "@type": "HowToStep", "text": "Add the garlic and cook for about 30 seconds, stirring frequently." }, { "@type": "HowToStep", "text": "Add the diced tomatoes/green chiles, chili powder, cumin, salt, pepper, and oregano. Stir." }, { "@type": "HowToStep", "text": "Add the broth, half of the bacon, and the chicken breasts." }, { "@type": "HowToStep", "text": "Chunk up the cream cheese and drop in in evenly." }, { "@type": "HowToStep", "text": "Close the lid and set the steam release knob to the Sealing position." }, { "@type": "HowToStep", "text": "Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 8 minutes. High Pressure. The pot will take several minutes to come to pressure." }, { "@type": "HowToStep", "text": "When the cook cycle has finished, turn off the pot and let it sit undisturbed for 8 minutes (8 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure." }, { "@type": "HowToStep", "text": "When the pin in the lid drops back down, open the lid." }, { "@type": "HowToStep", "text": "Remove the chicken breasts to a cutting board." }, { "@type": "HowToStep", "text": "Stir the chili well to incorporate the cream cheese. Then add the corn, beans, and Monterey Jack cheese." }, { "@type": "HowToStep", "text": "Shred or cut the chicken into bite sized pieces, then add back into the chili. Stir." }, { "@type": "HowToStep", "text": "Garnish as desired and serve hot." } ]