Super easy Instant Pot® Italian chicken recipe. Serve over rice or mashed potatoes.

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Recipe Summary

prep:
5 mins
cook:
35 mins
additional:
5 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter to melt; then add garlic and saute for about 1 minutes. Add chicken, mushrooms, and 1 package of salad dressing mix. Pour broth over top.

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  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Take chicken out and shred with 2 forks.

  • Select Saute function. Add cream of chicken soup, remaining Italian dressing mix packet, and cream cheese; stir to mix. Add shredded chicken back in. Heat through, stirring occasionally, for 5 minutes. Serve.

Cook's Notes:

You can use fresh mushrooms instead of canned, water instead of broth, and cream of mushroom instead of chicken.

The mushrooms could be subbed for peas or something of that nature. If you preferred frozen over canned, add the veggie at the end when you add the shredded chicken back in.

Nutrition Facts

408 calories; protein 21.8g; carbohydrates 14.5g; fat 28.7g; cholesterol 117mg; sodium 2736.2mg. Full Nutrition
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