10 slices uncooked bacon

5 medium jalapeño peppers, halved lengthwise, stems and seeds removed

4oz (110g) block-style cream cheese, softened and cubed

¹⁄₄ cup shredded mozzarella cheese

¹⁄₄ tsp fine grind sea salt

¹⁄₈ tsp ground black pepper

¹⁄₄ tsp dried parsley

¹⁄₄ tsp onion powder

¹⁄₄ tsp ground cumin

1 Line a large baking sheet with aluminum foil. Set aside.

2 Select Sauté (Normal). Once the pot is hot, add half the bacon and sauté for 4 minutes per side or until the bacon is partially cooked on both sides. Transfer the bacon slices to a plate lined with a paper towel to drain. Repeat with the remaining slices. Set aside.

3 Add the jalapeño pepper halves to the pot. Sauté in the bacon grease for 4 minutes per side or until the skin begins to blister. Transfer the jalapeños to a plate lined with a paper towel to drain. Press Cancel to turn off heat and remove the inner pot from the base to cool.

4 Once the inner pot is cool enough to handle, rinse and wipe dry with a paper towel, and then return the pot to the base. Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot.

5 In a large bowl, combine the cream cheese, mozzarella, sea salt, black pepper, parsley, onion powder, and cumin. Mix until well combined.

6 Spoon equal amounts of the cream cheese mixture into each jalapeño shell and then wrap a partially cooked slice of bacon around each shell. Place the stuffed peppers skin-side-down on the steam rack.

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (Low) and set the cook time for 4 minutes.

8 While the jalapeños are cooking, preheat the oven broiler to 550°F (288°C).

9 When the cook time for the jalapeños is complete, quick release the pressure.

10 Using tongs, transfer the poppers to the lined baking sheet and place under the broiler for 3 minutes or until the bacon becomes crisp.

11 Remove the poppers from the oven and transfer to a serving platter. Serve warm.

tip For a higher level of heat, substitute serrano peppers for the jalapeño peppers.