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Ingredients40 m servings 407 cals
Original recipe yields 4 servings
- Combine chicken breasts, chicken broth, cream of chicken soup, cream cheese, and dressing mix in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Seal vent. Select Poultry or Meat setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure naturally according to manufacturer's instructions, about 5 minutes. Release any remaining pressure by opening the vent. Unlock and remove the lid. Transfer chicken to a cutting board and shred using 2 forks. Mix back into the sauce.
- Cook's Note:
- If you use frozen chicken, add 5 to 10 minutes to the cooking time.
Per Serving: 407 calories; 26.9 g fat; 10 g carbohydrates; 29.9 g protein; 133 mg cholesterol; 1859 mg sodium. Full nutrition