Prep the jalapenos. Rinse and dry the peppers. Slice in half lengthwise and use a small spoon to scrape out the seeds and membranes. For less heat, remove more of the white pith. Wear gloves if you’re sensitive to chili oils.

Make the filling. In a bowl, mix cream cheese, shredded cheddar, green onions, garlic, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.

Fill the peppers. Spoon the cheese mixture into each jalapeno half, leveling the top so it’s flush. Don’t overfill—overflow can burn during broiling.

Wrap with bacon. Cut bacon slices in half crosswise. Wrap each filled jalapeno with a half-slice, starting at one end and slightly overlapping as you go. Secure with a toothpick if the bacon won’t stay put.

Set up the Instant Pot. Pour 1 cup of water into the pot. Place the metal trivet inside. Arrange poppers on the trivet in a single layer, bacon seam side down. If you have a steamer basket, that works too. Avoid stacking tightly so steam circulates.

Pressure cook. Seal the lid and set to Manual/Pressure Cook on High for 3 minutes. For extra tender peppers, go to 4 minutes; for crisper peppers, stick to 2 minutes. The pot will take a few minutes to come to pressure.

Quick release. When the timer beeps, do a quick release to stop the cooking. Carefully lift out the poppers using tongs or the basket. They will be tender and the bacon will be cooked but not crisp—this is expected.

Crisp the bacon. Preheat your oven broiler to High. Place poppers on a foil-lined, lightly oiled baking sheet. Broil for 2–5 minutes, watching closely, until the bacon is browned and crisp. Rotate the tray as needed for even color. Alternatively, use an air fryer at 400°F for 4–6 minutes.

Rest and serve. Let them rest 2–3 minutes so the cheese sets. Remove toothpicks and serve warm with ranch or a drizzle of hot honey, if you like.