Instant Pot Chicken Neapolitan–chicken and mushrooms in a tomato-based sauce. An easy Instant Pot recipe!
Instant Pot Chicken Neapolitan
If you’re looking to serve up some Italian food tonight try out this easy chicken dish. It tastes great served over orzo pasta or some angel hair pasta and is quite simple to make. If you have mushrooms lovers in your house they’ll love the sauteed mushrooms in the sauce. And if you have leftovers they freeze nicely and make a good lunch or dinner for another day.
Ingredients/Substitution Ideas
- Butter–or 1 Tbsp olive oil
- Onion–yellow or white
- Mushrooms
- Garlic cloves
- Chicken broth–or water and Better than Bouillon
- Balsamic vinegar
- Boneless skinless chicken thighs or chicken tenderloins
- Dried basil
- Dried oregano
- Pepper
- Kosher salt
- Condensed tomato soup–I use Campbell’s
- Parmesan cheese–or mozzarella
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and mushrooms and saute for 5 minutes. Add in the garlic and saute for 30 seconds.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the chicken in an even layer on the bottom of the pot. Add in the vinegar. Sprinkle the chicken with basil, oregano, pepper and salt. Spoon the tomato soup on the top (don’t let it touch the bottom of the pot).
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes for tenderloins or 12 minutes for chicken thighs. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Salt and pepper to taste.
Serve chicken and sauce over pasta and then top with parmesan cheese.
Notes/Tips
- Try serving this chicken and sauce over orzo pasta or egg noodles. Serve with a side salad and some garlic bread.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with balsamic vinegar are Instant Pot Tomato Basil Tilapia and Instant Pot Flank Steak.
- I like this recipe best with thighs or tenderloins because they stay moist and tender. You can try using chicken breasts but they won’t be as tender. Use a 12 minute pressure cook time for breasts.
- Can I cook pasta at the same time? Yes. You can cook pasta using the pot-in-pot method. Fill a pot-in-pot dish* with pasta and water to cover it. Place a tall trivet* in the pot and the dish on top of the trivet. The pasta will cook above while the chicken cooks below.
- This recipe can be gluten-free if you use gluten-free tomato soup.
- Recipe adapted from Taste of Home.
More Instant Pot Recipes with Mushrooms…
Instant Pot Savory Mushroom Chicken
A creamy savory sauce envelopes mushrooms, tender bites of chicken and linguine noodles. This is a quick and easy meal for any night of the week.
Instant Pot Garlic Mushroom Chicken
A creamy sauce is spooned over mushrooms, tender bites of chicken (and optional broccoli). A delicious dump and go recipe that you can make with frozen chicken.
Instant Pot Polish Meatballs with Sour Cream Mushroom Sauce
A creamy delectable mushroom sauce covers well seasoned and tender meatballs. Made in your Instant Pot for an easy hands-off meal.
Instant Pot Mushroom Chicken with Green Beans
Instant Pot Mushroom Chicken with Green Beans—tender bites of chicken, mushrooms and green beans in a savory ginger soy sauce. Serve over rice for a tasty and easy dinner! Slow cooker instructions are listed in the notes section of the recipe card below. Pin this recipe for later! Instant Pot Mushroom Chicken with Green Beans
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Chicken Neapolitan
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
Chicken and mushrooms in a tomato-based sauce. An easy Instant Pot recipe!
Ingredients
- 1 Tbsp butter
- 1 cup diced onions
- 8 ounces sliced mushrooms
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 1 tsp balsamic vinegar
- 1 1/2 pound boneless skinless chicken thighs or chicken tenderloins
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp pepper
- 1/2 tsp kosher salt
- 1 (10.5 oz) can condensed tomato soup
- Parmesan cheese, for topping
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and mushrooms and saute for 5 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the chicken in an even layer on the bottom of the pot. Add in the vinegar. Sprinkle the chicken with basil, oregano, pepper and salt. Spoon the tomato soup on the top (don’t let it touch the bottom of the pot).
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes for tenderloins or 12 minutes for chicken thighs. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Salt and pepper to taste.
- Serve chicken and sauce over pasta and then top with parmesan cheese.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
4 stars the first night, 5 for the modified leftovers. I used tomato sauce instead of soup, no other changes. The chicken was good but the sauce was too watery. The next night, I added a small can of tomato paste and a bunch (just dumped) more cheese plus a little Italian herb seasoning. Then I reheated using the slow cooker setting on high for about an hour, stirring once while reheating. I served it over linguini cooked separately.
★★★★
Wow that sounds awesome! Good adaptation.
If I was doing pot in pot For the pasta I ‘d put just put enough water to submerge it, no lid. Once finished, you just drain off any excess water. It won’t affect your pasta. I have done this when just cooking pasta for my dinner in our instant pot, and had great success with it.
Thanks!
When does the balsamic vinegar get put in?
Oh my goodness, Renee, great question about the balsamic vinegar. My first thought was adding it with the broth. On second thought, is it a part of this recipe? Maybe not, with the acidity of tomatoes and balsamic vinegar? I’m positive Karen will respond.
Oops sorry I just corrected the recipe. It goes in after the chicken, step 3.
I’m not a fan of condenses tomato soup. I think when I make this, I’ll substitute tomato sauce or spaghetti sauce. What would be the amounts of water and pasta for doing PIP?
I would do 8 ounces of pasta and cover it with water (probably about 3 cups) then drain off excess water when it is done.
Thanks, Karen I’ll be making this tomorrow.
Hi Karen!
Quick question?
Can I use frozen Tenderloins? same time? Or add a few more minutes?
Thanks in advance! 😁
yes I used frozen and the time listed in the recipe card.