Chicken, cream cheese, jalapenos, and bacon combine to bring the flavors of a jalapeno popper in chili form.
Saute onion, garlic, and jalapenos in the Instant Pot until soft.
Add all ingredients except bacon and cream cheese and cook on High Pressure for 10 minutes.
Quick Release pressure.
Remove chicken and shred with two forks.
Add cream cheese to the chili and stir well until fully melted.
Add chicken back into the chili and serve with crumbled bacon and shredded cheese.