Instant Pot Instructions:

1. Add mayo, cream cheese, bacon and pepper jelly to a pot-in-pot dish. Cover the dish with a lid or foil.
2. Pour 1 ½ cups water into bottom of Instant Pot. Place the pot-in-pot dish on top of a sling/trivet and lower it into the bottom of the pot. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up move valve to venting. Remove the pot-in-pot dish.
4. Stir contents well. Stir the cheddar into the dip. 
5. Salt and pepper to taste. Serve with crackers. 

Slow Cooker Instructions:

1. Add mayo, cream cheese, bacon and pepper jelly into a slow cooker.
2. Cover and cook on high for 90 minutes.
3. Stir contents well. Stir the cheddar into the dip. 
4. Salt and pepper to taste. Serve with crackers.