Start by turning your Instant Pot on saute and add in your diced bacon. You will saute it until it is crispy. Once cooked, remove and place on a paper towl and drain out oil if you would like.

If you took out the oil from bacon add in the canola oil and let it get hot. Season diced chicken with salt and pepper and then toss in and allow it to brown up on all sides. You do not cook the chicken all the way through.

Once chicken is close to done, add in garlic, and diced jalapeno peppers and stir.

Quickly pour in water and deglaze the bottom of your pan with a wooden spoon.

Now pour in your pasta and make sure to gently push pasta down in the liquid. Just make sure to not stir.

Place the lid on your pressure cooker and make sure your valve is sealed. Cook on high pressure for 6 minutes, followed by a quick release.

Now you will add in your softened cream cheese, 2 cup of Monterey Jack cheese and bacon. Stir well.

Now sprinkle remaining cheese on top and place lid on for a few minutes to help cheese melt.

Then Remove lid and serve up your Instant Pot Jalapeno Popper Pasta recipe. Pair with all your favorite toppings and dive in!