Step 1

In a mixing bowl stir together the cream cheese, jalapenos, cheeses, lime juice and bacon.

Step 2

Place the chicken breasts on a cutting board and drizzle with oil on both sides.

Step 3

Sprinkle the McCormick’s seasoning over both sides of the chicken.

Step 4

Use a sharp knife to cut a pocket into the side of each chicken breast–cut a slit 3/4 of the way through without cutting all the way through.

Step 5

Spoon the cream cheese mixture into each chicken breast evenly.

Step 6

Pour 1 cup water into bottom of Instant Pot. Place a trivet into bottom of Instant Pot. Carefully place chicken breasts on top of trivet in one layer.

Step 7

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to the weight of the average chicken breast in ounces. For example, if each individual chicken breast weighs 12 oz then you’ll cook for 12 minutes. If each individual chicken breast weighs 14 oz you’ll cook for 14 minutes. The weight of the chicken breast is measured before it is stuffed.

Step 8

When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove lid.

Step 9

Carefully move chicken with tongs to a plate. Slice across the grain and enjoy!