• Home
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets
  • Sponsor Me

365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

  • Filter Recipes
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • healthy
  • Soups

August 31, 2017

Instant Pot 3-Ingredient Chicken and Gravy

  • Pinterest
  • Facebook
  • Twitter
Jump to Recipe·Print Recipe

Instant Pot 3-Ingredient Chicken and Gravy–an almost embarrassingly easy recipe for a good old fashioned dinner. Serve the chicken and gravy over mashed potatoes, rice, noodles, toast or biscuits. 

Pin this recipe for later!

Get the SLOW COOKER version of the recipe here

Jump to the recipe

Instant Pot 3-Ingredient Chicken and Gravy--an almost embarrassingly easy recipe for a good old fashioned dinner. Serve the chicken and gravy over mashed potatoes, rice, noodles, toast or biscuits. 

Instant Pot 3-Ingredient Chicken and Gravy

The slow cooker version of this recipe is one of the most popular recipes on my blog. Sometimes people just want super easy recipes, I guess. Recipes so simple you just memorize them. This is one of those. It worked fabulously in the Instant Pot. We served our chicken and gravy over mashed potatoes. Our neighbor kid was over eating with us and said, “this is like Thanksgiving dinner.” It did give me flashbacks to school lunch “turkey and gravy” day…one of my favorites in elementary school.

More good old fashioned favorites

Stupid easy beef stroganoff in the Instant Pot

Instant Pot mashed potatoes

Instant Pot beef pot pie

Pressure Cooker turkey breast from Pressure Cooking Today

Pressure Cooker stuffing from Pressure Cooking Today

What Instant Pot Did You Use?

 

To make this Instant Pot 3-Ingredient Chicken and Gravy I used my 6 quart Instant Pot Duo 60 7 in 1 . I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot 3-Ingredient Chicken and Gravy


★★★★★

4.8 from 40 reviews

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (plus time to come to pressure and time to release pressure)
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
Print Recipe
Pin Recipe

Description

An almost embarrassingly easy recipe for a good old fashioned dinner. Serve the chicken and gravy over mashed potatoes, rice, noodles, toast or biscuits. 


Ingredients

Scale
  • 1 cup chicken broth or water
  • 6 boneless, skinless chicken thighs (about 2 pounds), trimmed of excess fat*
  • 1 (1.25 oz) packet onion soup mix
  • 1 (10.5 oz) can cream of mushroom soup

Instructions

  1. Add water or broth into the Instant Pot. Add in the chicken. Sprinkle the onion soup mix on top of chicken. Dump cream of mushroom soup on top of chicken. Do not stir.
  2. Cover and make sure the valve is on “sealing.” Set the timer on manual (high pressure) for 15 minutes. When the timer beeps let the pressure release naturally for 5-10 minutes and then release the rest of the pressure by moving the valve to “venting.” Remove the lid.
  3. Use a spoon to break up the chicken. Serve chicken and gravy over potatoes, noodles, toast, biscuits or rice.

Notes

*I used chicken thighs for this recipe because I prefer the dark meat. However, I believe you could make this recipe with boneless, skinless chicken breasts. I would cook for 12 minutes with chicken breasts.

  • Method: Instant Pot

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 329
  • Sugar: 0 g
  • Sodium: 1684 mg
  • Fat: 12 g
  • Carbohydrates: 10 g
  • Protein: 40 g

Did you make this recipe?

Tag @365dayscrockpot on Instagram

Send Me Free  Recipes

Thanks for stopping by! Do you love instant pot/crockpot recipes? Wish you had more good ones that your family would actually eat? Get all my new recipes delivered to your email inbox by signing up below.
 This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.

This post contains affiliate links for Amazon. Each time you purchase something from Amazon that I’ve linked to I get a few pennies. Thanks so much for supporting my blog!

  • Pinterest
  • Facebook
  • Twitter
  • Pinterest
  • Facebook
  • Twitter

220 Comments Filed Under: 5 ingredients or less, All Recipes, Chicken, Instant Pot Tagged With: 5 stars, 0-2 hours, instant pot

Recommendations

Comments

  1. Kristy says

    August 6, 2022 at 9:14 pm

    Hi, I’m wondering if I could add regular carrots on top? Thinking if I use the bigger ones they won’t get mushy but would cook? Thank you!

    Reply
    • Karen says

      August 12, 2022 at 12:00 pm

      yes I think that would work well

      Reply
  2. Jon says

    August 1, 2022 at 6:54 pm

    We love this recipe. I changed it up tonight. I cut up two pork chops, seasoned and browned them in the pot with onion and use the chicken broth to deglaze.
    Added the onion soup mix and cream of celery soup.
    Cooked per instructions. Came out wonderful. Served over rice.
    Looking at it in the pot, my next attempt might be with curry instead of the soup.

    ★★★★★

    Reply
    • Karen says

      August 2, 2022 at 9:18 am

      Curry sounds amazing!

      Reply
  3. deborah says

    January 9, 2022 at 9:36 am

    This was so easy and tasty! It did take my chicken about five more minutes in the IP to be pull apart tender. I used cream of chicken soup, added black pepper, and served over instant garlic mashed potatoes. I stored the leftovers all together and it tasted even better the next day!

    ★★★★★

    Reply
    • Karen says

      January 10, 2022 at 7:48 pm

      So glad to hear you enjoyed the recipe! Thanks for the 5 stars!

      Reply
  4. Roberr says

    October 31, 2021 at 7:10 pm

    Wow-o-wow. Great. Loved it

    ★★★★★

    Reply
    • Karen says

      November 2, 2021 at 12:54 pm

      Thanks so much for the nice review!

      Reply
  5. Cathie W says

    September 30, 2021 at 1:35 pm

    This recipe is one of my husband’s favorites! He always says MMmmmm when he smells it cooking!

    Reply
    • Karen says

      October 2, 2021 at 12:50 pm

      Haha mine too!

      Reply
  6. Darla says

    September 28, 2021 at 5:13 pm

    Hi Karen, I wanted to tell you about something I seen a truck driver do on tictoc. He cooks in his instant pot in the truck. But what makes it neat is he’s figured out a way to use crockpot liners in the instant pot under pressure!! I don’t know if you’ve seen this or tried it. But I’ve tried it now a dozen times or more and it’s working out great. You put a cup of water in the pot then add bag with your ingredients in it. Twist the top of the bag but don’t tie it off. That way steam can still escape from bag. Then when it’s finished your crockpot and lid are still clean. Ii love your recipes and I plan on making this one using this method. 🙂

    ★★★★★

    Reply
    • Linda Melenko says

      September 28, 2021 at 9:47 pm

      I use those liners always in my crockpot but now, I will try your suggestion for Install pot, share will take considerable time from clean up!!! Thanks for the

      Reply
    • Karen says

      September 29, 2021 at 12:33 pm

      Interesting! This would definitely make clean up easier. Especially if you’re a truck driver!

      Reply
  7. Laura says

    September 28, 2021 at 4:15 pm

    This is hubby’s very favorite dinner…..and thanks to everyone for all the ‘other’ ideas. The Turkey thighs will be a ‘must try’. I never use mushrooms because hubby won’t eat it if I do….but cream of chicken soup is really good with it. Also…..I don’t thicken the gravy – I save and freeze whatever of it is left over – & then I use it in soup! Awesome flavour!!! I even used it in Karen’s Lumberjack Stew! No waste, and tons of taste! It’s the easiest recipe every (aside from hard boiled eggs!). Be sure to follow the recipe to the ‘T’ – Thanks again Karen!!!

    ★★★★★

    Reply
    • Karen says

      September 29, 2021 at 12:34 pm

      So glad to hear it! Thanks so much for the 5 stars Laura!

      Reply
  8. Michelle Markley says

    July 17, 2021 at 2:09 am

    Hi Karen, I love your recipes, but most, like this one, are quite high in sodium. For those of us who must watch our sodium intake & for everyone who simply wants to eats healthier, can you please include low sodium options? Or perhaps more recipes that simply are low sodium to begin with?
    I find most of my favorite meals are from your cookbook or your website! But I confess there are SO many recipes I must skip due to the high sodium content that I am not clever enough to find ingredient substitutions for.
    Thanks in advance for any help you can offer! You are the reason I purchased my 1st IP & I am now teaching my granddaughter how to use hers!!!!!

    ★★★

    Reply
    • Karen says

      July 20, 2021 at 12:57 pm

      Here are some ideas from my FB group:
      You might can try the American heart association they may have some recipe links.
      My big thing is I use zero salt Stock!
      I would recommend reducing the salt added, as well as looking at the ingredients…all canned products have sodium added (you can rinse the beans), as well as sodium in things like Worcestershire sauce, boullion, soy sauce and canned cream soups. I work in healthcare and have this talk with others often.
      Actually you can get ‘no salt added’ tomatoes and vegetables now. I have to eat low sodium so I am always scouting the can goods.
      Yes, I should have phrased that better, as “most” and to search for the low sodium options, or use alternatives. I home can most of my own veggies, and with my IP, I just cook all my beans from dry and freeze the extra.
      I use reduced sodium broth and skip the packets. Add my own spice when I can.
      There are some excellent cookbooks and after reading their ratings and a few recipes it won’t take long to find several that follow low salt regime not just try.
      Look on Amazon for “Instant Pot Dash diet recipes” there are several cookbooks available.
      Not a resource per say but I use low sodium broth, no added salt and read labels. Many spice blends have added salt and I don’t use them
      Since cooking with the IP is primarily from scratch and not using processed foods you control the sodium by controlling the salt. I prefer to use my own homemade broth but sometimes use broth powder but do by the low sodium. She can also avoid soy sauce and some of those Asian sauces that are high in sodium by making her own. Actually cooking with the IP is already inherently low sodium!
      I’ve been using Magic seasonings for years. Great flavor and lower sodium. Created by Chef Paul Prudhomme in New Orleans.
      Carefully read all ingredients on stocks tomatoes etc. For example, you can find low sodium chicken broth at 120 mg per serving or 540mg per serving. Chinese food is an option if you use coconut aminos instead of soy sauce.
      Rinse and drain can beans when using in a recipe.
      I just use low sodium ingredients
      Just use no salt canned items when you are cooking, non injected pork and chicken, and stay away from the Better Than Buillon as it is horribly high in sodium. You can find no salt Swanson’s chicken and beef broth or Herb Ox no salt Buillons online. I eat low sodium, and the recipes are really easy to convert.

      Reply
  9. Mo says

    April 24, 2021 at 3:54 pm

    How about this combination:

    6qt IP
    trivet
    1.5c water
    6 IQF chicken breasts
    Sprinkled with garlic and onion powders
    16oz sliced fresh mushrooms
    2 cans mushroom soup

    Thinking 15 minutes at pressure and NPR for 10min.

    Thoughts?

    Reply
  10. Gay says

    March 29, 2021 at 9:24 pm

    Amazing! My son kept sneaking tastes of it before the side dishes were ready. I used boneless breasts and also thickened the gravy to eat over brown rice. I forgot to add mushrooms so I will do that next time.
    This is 5 star all the way! Thank you so much.

    ★★★★★

    Reply
    • Karen says

      April 1, 2021 at 1:18 pm

      Nice to hear this! Thank you Gay!

      Reply
  11. Trude F Wofford says

    March 19, 2021 at 4:56 pm

    How can I put egg noodles in this recipe?

    Reply
    • Jean says

      March 20, 2021 at 1:47 pm

      This has become a welcome ‘go to’ recipe in our home. If I want it over egg noodles, I just cook the noodles separately. It is also excellent over toast, biscuits, or baked potatoes. I experiment with different soups, the cream of onion is my favorite.

      ★★★★★

      Reply
    • Karen says

      March 20, 2021 at 4:19 pm

      You could try cooking them pot in pot (add to oven safe pan with water and set on top of chicken) or you could cook them separately on the stove.

      Reply
  12. Beth Johns says

    March 1, 2021 at 8:53 am

    … can I use frozen thighs? If so, how would the cooking time be adjusted?

    Reply
    • Karen says

      March 1, 2021 at 1:41 pm

      I would use the same cooking time with 10 minute npr

      Reply
  13. Fredda says

    January 19, 2021 at 11:00 am

    Can I switch out for Chicken Breasts? How many would you suggest with the ingredients?

    Reply
    • Karen says

      January 20, 2021 at 2:24 pm

      I’d say about 1.5 to 2 pounds.

      Reply
      • Sarah says

        February 2, 2021 at 2:49 pm

        Can I use chicken wings and if so how many minutes?

        Reply
        • Karen says

          February 2, 2021 at 5:37 pm

          I think so! I’d go 4 minutes!

          Reply
      • Mark says

        August 25, 2022 at 11:38 am

        If I’m using 4lbs of chicken boneless breast what changes do I make?

        Reply
        • Karen says

          August 26, 2022 at 9:08 am

          I’d double the ingredients and keep the cooking time the same

          Reply
    • Amy says

      March 19, 2021 at 5:01 pm

      What can I substitute for the cream of Mushroom soup? I cannot eat dairy.

      Reply
      • Andrea Mason says

        March 28, 2021 at 2:34 pm

        Golden mushroom soup maybe

        Reply
  14. Terry says

    January 11, 2021 at 5:29 pm

    Can I use a 3qt. Instant pot with this recipe?

    Reply
    • Karen says

      January 11, 2021 at 5:46 pm

      yes!

      Reply
  15. Andrew says

    January 11, 2021 at 3:44 pm

    I really want to try this. My question is that I’m on a low fat low salt diet. Any suggestions of how to modify the ingredients?

    Reply
    • Karen says

      January 11, 2021 at 5:50 pm

      You could get the healthy request version of cream of mushroom soup. Maybe make your own onion soup mix modifying for your diet. https://www.allrecipes.com/recipe/215694/lower-salt-dried-onion-soup-mix/

      Reply
    • Ryn says

      March 19, 2021 at 2:38 pm

      Healthy Request soup still has tons of sodium. I’ve made a from scratch version from apinchofhealthy.com – homemade cream condensed soup – that can be adapted for mushroom. I don’t use salted butter and a whole packet of HerbOx No Sodium Chicken Boullion really helps flavor & more liquid than less to avoid wallpaper paste. (I sift the flour into the pan a little at a time and there are no lumps)

      Reply
  16. Tina says

    December 23, 2020 at 11:56 am

    Hi I’m a beginner cooker and I haven’t cooked a lot of chicken would two and a half pounds be ok?? would you modify anyting please help

    ★★★★★

    Reply
    • Karen says

      December 28, 2020 at 9:44 pm

      yes that will be just fine

      Reply
    • Stephane Goulet says

      January 8, 2021 at 4:38 pm

      Add a bit of flour to the recipe, to thicken the gravy, cause I found that it wasn’t thick enough as is.

      Reply
  17. Marilyn says

    October 28, 2020 at 6:55 pm

    I have some deboned rotisserie chicken I need to use up. Is there a way to make this using the chicken and adding raw cubed potatoes so that I could make mashed potatoes after cooking? I’d love to be able to make it all at once in my IP if I can. Love your recipes and videos!!!

    Reply
    • Karen says

      October 28, 2020 at 7:44 pm

      Sure you could do that. Add water or broth into the Instant Pot. Add in the chicken. Sprinkle the onion soup mix on top of chicken. Dump cream of mushroom soup on top of chicken. Do not stir. Add in cubed potatoes. Cover and pressure cook 5 minutes. Spoon off potatoes and add to a bowl. Mash. Serve with chicken and gravy.

      Reply
      • Marilyn says

        October 30, 2020 at 10:21 am

        Thanks!!

        Reply
      • Zee Brown says

        December 12, 2020 at 4:10 pm

        We eat this about 10 times a month. Great for a household of just my husband and I. Last for a few days
        Easy and delicious. Thanks!

        Reply
        • Karen says

          December 14, 2020 at 7:25 pm

          Wow 10 times per month! I’m glad you like it so much Zee!

          Reply
  18. Janelle says

    October 20, 2020 at 4:06 pm

    Hi! I have made this recipe a few times and (like many others) usually add a little flour at the end to thicken up the gravy. It is a hit in my house! Can the chicken be cooked in a separate instant pot so the gravy is vegetarian-friendly? My daughter usually tries to work around the chicken but it gets so tender that it falls apart in the gravy. First time I’ve ever had a problem with chicken being TOO tender! 🙂

    ★★★★★

    Reply
    • Karen says

      October 21, 2020 at 3:17 pm

      Sure. You could cook in a separate pot, that would be fine.

      Reply
  19. Cathy Williams says

    October 2, 2020 at 3:32 pm

    Had this for supper (again) last night. Got to thinking afterwards that turkey thighs will be showing up pretty soon in the stores…figure I can debone & skin them (doesn’t have to look pretty). Will stock up on those and stove top turkey flavor for more good eats.

    Reply
    • Karen says

      October 5, 2020 at 1:18 pm

      Yum! Good idea!

      Reply
  20. Heather Granholm says

    September 13, 2020 at 1:13 pm

    Thank you Karen for the wonderful recipe. I have a 8 quart pressure cooker. I used 2 cups of chicken broth. I added onion and celery. I only had beefy onion soup mix on hand.
    I sautéed the onion and celery first then turned sauté off. Did the recipe like you said. I also added a can of mushrooms. And some Idaho potatoes on the top. It was absolutely wonderful and quick and easy. Again, thank you so much and I hope you and your family are well. Have a blessed day.

    ★★★★★

    Reply
    • Karen says

      September 14, 2020 at 12:34 pm

      So glad to hear it worked out! Sounds great to me!

      Reply
    • Keyta says

      February 24, 2021 at 4:17 pm

      Iam going to try that with my family tonight for dinner.

      Reply
  21. Judy Leaden says

    September 11, 2020 at 11:32 am

    I live alone and 2# of chicken would have me eating it all week LOL. If I wanted to cut the recipe in 1/2 should I reduce all ingredients or just have extra gravy? Cooking time would remain the same, right?

    Reply
    • Karen says

      September 11, 2020 at 4:38 pm

      I would cut all the ingredients in half except liquid since you’ll need it to come to pressure.

      Reply
  22. Dave S says

    September 5, 2020 at 1:07 pm

    Hi Karen
    I’ve commented on this before. Excellent dish!!!

    I passed the recipe and your website to my niece. She has the 8 qt Instant Pot. She was asking me if she needs more liquid broth than we would use for the 6 at model. Do you know the answer to that?

    By the way, this time I added a bit of diluted cornstarch to thicken the gravy which made it much better on mashed potatoes.

    ★★★★★

    Reply
    • Karen says

      September 7, 2020 at 11:18 am

      Thanks for sharing the love Dave! I would use the same recipe because the chicken puts off a lot of liquid it should come to pressure no problem. You could also increase broth to 1.5 cups just to be sure.

      Reply
  23. Illana Beatty says

    September 2, 2020 at 1:26 pm

    I don’t have onion soup mix. What can I use instead?

    Reply
    • Karen says

      September 3, 2020 at 11:42 am

      Au jus packet? Ranch packet? Italian dressing packet?
      Those would all work!

      Reply
      • Denise says

        September 5, 2020 at 4:48 pm

        I had a packet of chicken gravy mix and a can of cream of chicken soup. Yummy over mashed potatoes

        Reply
        • Karen says

          September 7, 2020 at 11:12 am

          That sounds great!

          Reply
  24. Laura says

    August 20, 2020 at 12:19 pm

    Could this recipe be used with skin on thighs?
    Thanks

    ★★★★★

    Reply
    • Karen says

      August 20, 2020 at 6:12 pm

      For sure and it would taste great!

      Reply
  25. Bev says

    July 2, 2020 at 5:20 pm

    I’m new to cooking with the Instant Pot, and this recipe was WONDERFUL! Easy to do/follow and everyone loved it!! Next time I was hoping to add some whole, small potatoes with it. Would I need to add any time or extra liquid to it? Sorry if this was asked before, but too many great comments to read through them all 🙂

    ★★★★★

    Reply
    • Karen says

      July 6, 2020 at 2:33 pm

      I really love this idea and I think it will work great!

      Reply
  26. Cathy Williams says

    July 1, 2020 at 6:41 pm

    Made this for supper tonight. Did do a small cornstarch slurry to thicken the gravy a tad. Son wanted noodles, I wanted stuffing so made both while the IP was doing it’s thing. I had mine like a brand name chicken place’s bowl meal….stuffing on the bottom topped with buttered corn topped with the chicken and gravy. Sooooooo good and hubby raved about how tender the chicken was. It’s a keeper for sure.

    Reply
    • Karen says

      July 2, 2020 at 2:09 pm

      Sounds so great!

      Reply
  27. Carl says

    June 27, 2020 at 6:29 pm

    The whole family loves this! Thank you!

    ★★★★★

    Reply
    • Karen says

      June 29, 2020 at 2:52 pm

      You’re welcome Carl 😊

      Reply
  28. Stacey says

    June 27, 2020 at 3:41 pm

    Tried this tonight. It was amazing. Made a few changes (I hate when ppl say that) BUT I only had cream of chicken and I added a slurry at the end to thicken and that is strictly a personal choice The flavors were on point and so incredibly easy. My husband served over fries and I did over bread (PA Dutch thing) Highly recommend!!

    ★★★★★

    Reply
    • Karen says

      June 29, 2020 at 2:54 pm

      We all gotta make some changes Stacey! That’s how I am too lol

      Reply
  29. Karen says

    June 26, 2020 at 10:59 pm

    I want you all to know that this is one of the most delicious recipes I have ever tested! Sorry, I didn’t use the Instant pot this time, not because I don’t love the IP, but I put it in the oven in a dutch oven while I while I was baking some chicken legs. I used bone-in chicken thighs, and cooked it at 400 degrees, covered, for one hour, then at 350 degrees, covered, for another hour. It was golden and absolutely irresistable! It made it’s own gravy. I even had to take a picture, just wish I could post it here!

    ★★★★★

    Reply
    • Karen says

      June 27, 2020 at 11:11 am

      Yum Karen! You version sounds wonderful.

      Reply
  30. Dave S says

    June 21, 2020 at 5:33 am

    This was such an easy and amazing dish. It’s going to be a regular rotation and so fast to put together and cook!! Everything I’ve tried of yours is fantastic! Glad I found your site a while back.

    ★★★★★

    Reply
    • Karen says

      June 24, 2020 at 10:01 pm

      I’m glad you are here too Dave! Thanks!

      Reply
  31. Geneva says

    June 14, 2020 at 10:18 am

    I have bone in chicken breasts. Would you alter the cook time.
    I also want to add fresh mushrooms and broccoli at the end to make a full meal. How should I adjust my cook time?

    Reply
    • Karen says

      June 15, 2020 at 11:03 am

      I would use the same time. I would add in mushrooms at beginning and then broccoli after it has pressure cooked.

      Reply
  32. Amanda says

    May 14, 2020 at 4:54 pm

    Would this work the same with frozen thighs or should I thaw them first?

    ★★★★★

    Reply
    • Karen says

      May 18, 2020 at 3:21 pm

      Yes works great with frozen!

      Reply
      • mary caffrey says

        October 4, 2020 at 12:49 pm

        Do I need to adjust the time if I am using frozen chicken thighes?

        Reply
        • Karen says

          October 5, 2020 at 1:00 pm

          It should be fine with the time mentioned. The IP will take longer to come to pressure.

          Reply
  33. Kristal says

    April 12, 2020 at 4:19 pm

    So good! Easy, quick and cheap to feed a family. We doubled recipe so my husband can have meals out on the truck. I like it over mashed potatoes and he likes it over noodles. Thank you for the recipe, especially during this national lockdown.

    ★★★★★

    Reply
    • Karen says

      April 13, 2020 at 12:22 pm

      Glad it was helpful to you Kristal!!

      Reply
  34. Hunter says

    April 6, 2020 at 6:47 pm

    I made this tonight with chicken breasts and mashed potatoes as a side! Easy, tasty, and quick dinner! Thank you for the recipe!

    ★★★★★

    Reply
    • Karen says

      April 7, 2020 at 1:25 pm

      You’re welcome Hunter! Glad you liked it 🙂

      Reply
  35. James J Etherton says

    March 23, 2020 at 11:37 am

    This recipe was wonderfully easy and great. Next time I make it I will probably thicken it but it was wonderful just the was it was.

    ★★★★★

    Reply
    • Karen says

      March 23, 2020 at 1:29 pm

      Thanks James I’m glad you liked it!

      Reply
    • Kelsi says

      March 30, 2020 at 6:46 pm

      OMG Karen! I saw this recipe a few days ago when you re-sent it as an easy recipe using items in your pantry. It did not disappoint! I was a little apprehensive because I have done chicken breast/tenderloins many times in the IP but they tend to turn out too dry for my taste (and the hubs too). Also, I’ve NEVER used the onion soup mix before so that made me question it…but I have faith in you so I was willing to try it as is.

      When I first opened the IP after the NPR and saw my chicken thighs, I thought, “Oh, they’re overcooked (they shrank A LOT)”. But after putting them on the table and serving them with some mashed potatoes, that’s when the comments started. My husband said, “Wow, these are really good” and wound up having three helpings…and my picky 5 yr old even wound up eating a whole thigh. THAT’S what sold me on the recipe. It’s officially been requested next week! 🙂

      Thanks Karen for sending this out…it was a hit in our house!

      ★★★★★

      Reply
      • Karen says

        March 31, 2020 at 3:46 pm

        This is great to hear! It’s funny how the easiest recipes are sometimes the most requested and loved 🙂

        Reply
  36. Michelle says

    March 23, 2020 at 6:09 am

    Firstly – I love your site and I have made many a new family favorite, thank you very much.

    Secondly – I have a timing question. Bone in chicken is usually so much cheaper than boneless – if I’m using bone in thighs should I increase the time?

    Thank you!

    Reply
    • Karen says

      March 23, 2020 at 1:31 pm

      15 minutes should be sufficient for bone in thighs or legs. 🙂

      Reply
      • Michelle says

        March 23, 2020 at 1:59 pm

        thanks for the reply – I shall be making it this evening for dinner

        Reply
        • Michelle says

          March 23, 2020 at 5:40 pm

          used cream of chicken soup as I didn’t have the mushroom, and it was delicious!

          Reply
          • Karen says

            March 24, 2020 at 1:13 pm

            Awesome! We are all using what we have these days 🙂

  37. Marie SLATER says

    March 22, 2020 at 1:35 pm

    I made this but added fresh mushrooms, was just delicious. I do a lot of your instant pot meals. Thank you,

    ★★★★★

    Reply
    • Karen says

      March 23, 2020 at 1:38 pm

      I like that idea!

      Reply
  38. Beth says

    March 21, 2020 at 3:53 pm

    I make so many of your terrific recipes and a couple are made every week or two. I’d love one day for any of the super fast, simple ones to not be cream/milk/cream soup based for us lactose intolerant folks out here! (Sometimes even lactose free milk doesn’t work due to another ingredient.) Just on my wish list, and thank you whether you do the magic or not!

    Reply
    • Karen says

      March 23, 2020 at 1:44 pm

      Thanks Beth, I am working on getting a dairy free label on my recipes for folks like you!

      Reply
    • Rachel L says

      July 14, 2020 at 7:03 pm

      I made this recipe tonight with golden mushroom soup instead of cream of mushroom soup and it’s so good.

      ★★★★★

      Reply
  39. Laura Dent says

    March 17, 2020 at 8:11 pm

    Wow……..this is an awesome recipe! I used chicken broth instead of water & cream of chicken soup because hubby hates mushroom anything….. and it turned out just delicious. The ‘juice’ left over was a bit thin, so I just put some cold water & a couple Tbsp. flour in a jar, shook it well, put the pot on ‘saute’ and thickened it into a wonderful gravy.. (I added some garlic salt too) The chicken is sooooo tender! I will try it next with breast meat I think. THANKS KAREN. (Other than hard boiling eggs this is the first thing I’ve made in my IP)
    Laura

    ★★★★★

    Reply
    • Karen says

      March 18, 2020 at 2:20 pm

      Oh I’m so glad you liked it Laura!

      Reply
      • Gayle says

        March 21, 2020 at 4:37 pm

        Can I use frozen thighs?

        Reply
        • Karen says

          March 23, 2020 at 1:43 pm

          Yes!

          Reply
          • Di says

            April 21, 2020 at 4:31 pm

            How long for frozen boneless skinless thighs?

            ★★★★★

          • Karen says

            April 22, 2020 at 11:05 am

            18 minutes should work just fine.

    • Rob says

      April 14, 2020 at 2:05 pm

      I made mine with Cream of Broccoli soup. Like your other half I am not a mushroom fan.

      Reply
  40. Patricia Hancock says

    February 13, 2020 at 5:41 pm

    I made this tonight. Omg it was so good. I always follow directions the 1st time. And then if it’s a keeper I make it my way. Won’t be doing that. This is a keeper just the way it is. I used better than bouillon instead of chix stock. Perfect..

    Reply
    • Karen says

      February 15, 2020 at 7:55 pm

      Nice Patricia! I like better than bouillon too 🙂

      Reply
  41. Melissa Mathis says

    January 2, 2020 at 5:51 pm

    Super easy & super delicious! Turn it into low carb & mix with steamed broccoli.

    ★★★★★

    Reply
    • Karen says

      January 2, 2020 at 6:30 pm

      Great idea!

      Reply
    • Francine says

      February 23, 2020 at 8:30 am

      Another way to turn it low carb is to use a riced veggie of some kind. Riced cauliflower is my go to.

      Reply
  42. Kathy says

    December 10, 2019 at 11:18 pm

    I really like this recipe. I modified it some and loved the results. I took 1 c water, 3 frozen thighs, put a packet of Lipton onions soup onto them. Added about 3 handfuls of organic kale, 1/2 on and 3 pieces cut celery. Added a can cream of chicken soup and at the last minute decided to add quinoa. I rinsed a cup quinoa and put it on top and added 1 1/2 c water to my 8 quart instant pot. Super good. The quinoa added protein and fiber and made it a nice gravy. Since ck was frozen put it on 25 min. Very hearty. Thanks for recipe! I’m a newby but tend to try and squealer in veggies at every turn.

    ★★★★

    Reply
    • Kathy says

      December 10, 2019 at 11:20 pm

      *squeeze in veggies

      Reply
    • Karen says

      December 11, 2019 at 1:55 pm

      Awesome I’m glad it worked out for you Kathy!

      Reply
  43. Beth says

    November 10, 2019 at 9:04 am

    This looks so wonderful! But I’m lactose intolerant so can’t use mushroom soup. I use cornstarch mixed into lactose free evaporated milk to thicken an make creamy. (Or a cornstarch slurry with a little water if creaminess isn’t wanted.) If I use evap milk/cornstarch, the good flavors from the soup – which I used to love – won’t be there. Do you have any suggestions to amp up the flavors? Maybe Better than Bouillon roasted chicken broth? I’m 99% sure the thickening/creaminess will work, since it has in everything from soup to chicken & dumplings in the IP. Thanks for helping this IP newbie/addict.

    Reply
    • Beth says

      November 10, 2019 at 10:43 am

      Oops, and I figure I’d add the evaporated milk/cornstarch when cooking was done, on sauté. Sorry about the typo: thicken *and* make creamy.

      Reply
      • Erika Callahan says

        January 13, 2020 at 10:45 pm

        Where do you find lactose free evaporated milk? I’ve tried lactaid milk products and gotten sicker using those than had I used milk itself.

        Reply
        • Amanda says

          February 17, 2020 at 10:22 pm

          This was the first thing I cooked in mine! I used ranch seasoning instead of onion powder with potatoes and rolls on the side omg my whole family loves it!

          ★★★★★

          Reply
          • Karen says

            February 18, 2020 at 1:53 pm

            Sounds like a great dinner Amanda!

    • Karen says

      November 11, 2019 at 7:02 pm

      I like the idea of the better than bouillon. It has great flavor!

      Reply
  44. Sharisia says

    July 29, 2019 at 7:02 pm

    This came out really good! I used a mix of frozen breast and frozen chicken tenderloins. The only thing I changed was I added about a half a cup more chicken broth and About a 1/4 package more onion soup mix. I I cooked 19 minutes but I really think 17 to 18 minutes probably would’ve been fine. At the end I took out the chicken and added a cornstarch slurry and serve it over rice made in the instant pot with chicken broth butter and a little bit of the gravy. It took me out !!!! A keeper!

    ★★★★★

    Reply
    • Karen says

      July 30, 2019 at 1:10 pm

      So glad you liked it Sharisia!

      Reply
  45. Debbi says

    July 21, 2019 at 2:27 pm

    Can you make this with frozen chicken? How much time would you need to add?

    Reply
    • Debbi says

      July 21, 2019 at 10:50 pm

      I went ahead and tried it. I have an 8 quart Instant Pot. I used frozen chicken breast tenderloins. I went ahead and add 2 cups water (I didn’t have chicken broth in the house currently). Added the onion soup mix and mushroom soup. Set it for 20 minutes to make sure it had plenty of time. After the 10 min NPR I checked it. I had to use a little flour slurry to it (used juices from cooking) to thicken it up a little (I like thicker gravy). Only took a minute. Anyway, long story short (too late), it turned out WONDERFULLY! Much better than the frozen dinner I almost made. I had some air fryer brussel sprouts on the side and served the chicken and gravy over bread. Was a VERY delicious and satisfying dinner. Thank you so much for this. I was able to cook dinner while I went for my evening walk 🙂

      Reply
      • Debbi says

        July 21, 2019 at 10:52 pm

        That was 2 cups instead of the 1 cup, not an extra 2 cups.

        Reply
      • Karen says

        July 22, 2019 at 12:26 pm

        Don’t you just love that Debbi! That’s the best!

        Reply
    • Karen says

      July 22, 2019 at 12:35 pm

      I’d do 18 minutes for frozen.

      Reply
  46. Myona says

    June 18, 2019 at 12:23 pm

    Hi Karen,
    Tried the Chicken Spaghetti with Rotel and Cream Cheese as my first IP recipe and it was DELICIOUS! Thank you.
    My ? is…. (and maybe a mistake)but I bought the 3 qt since there’s only 2 of us, so when using your recipes, should I always cut the liquid amt in half? Or keep it the same? And any other adjustments I should make? Thank you for ALL you do.

    Reply
    • Karen says

      June 24, 2019 at 10:30 am

      Hi there, read this article I think it will help you a lot: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/

      Reply
  47. Cheryl Werry says

    May 28, 2019 at 4:05 pm

    If using 2 cans of soup do I still add chicken broth?

    Reply
    • Karen says

      May 30, 2019 at 7:42 pm

      yes you need liquid for the pot to come to pressure.

      Reply
      • Kelli says

        June 14, 2019 at 9:31 pm

        This was absolutely, 100%, the worst pressure cooker/Insta pot recipe I have ever had! The chicken was rubbery, the liquid was broth consistency and it had absolutely no flavor! I will never serve or cook this again! So disappointed!

        ★

        Reply
        • Anna says

          October 9, 2019 at 5:33 pm

          Well, Kelli, from one user to another, it was either your error, or a faulty pressure cooker. I’m brand new to pressure cookers, but an accomplished cook. The use of onion soup mix + cream of mushroom soup alongside chicken is very popular. This recipe for the pressure cooker, exactly as written, comes out beautifully if done correctly. Try, try again! You can do it! Don’t give up. *thumbs up*

          ★★★★★

          Reply
        • Kim says

          January 25, 2021 at 5:37 pm

          Kelli, did you let it Natural Release for 10-15 minutes? If you quick release the pressure, the chicken won’t be thoroughly cooked.

          Reply
  48. Andrew Muenzenberger says

    May 3, 2019 at 7:07 pm

    can’t eat mushrooms but can i use cream/half and half or milk in place of the can soup it will also cut down on the Sodium

    Reply
    • Karen says

      May 4, 2019 at 9:29 pm

      It will curdle if pressure cooked so you will have to add it afterwards.

      Reply
    • Jeff says

      August 11, 2019 at 11:32 am

      You can use cream of chicken soup.

      Reply
  49. Sharon Schroeter says

    April 25, 2019 at 1:08 pm

    Could I cook rice in the pot-in-pot method with this recipe?

    Reply
    • Karen says

      April 25, 2019 at 8:15 pm

      Yes this would work wonderfully!

      Reply
      • Robin says

        March 21, 2020 at 4:32 pm

        Karen I had an issue with my burn coming on. I went exactly by your directons. I’m so disappointed. I have the 6 quart duo. Thanks for any ideas Robin

        Reply
        • Karen says

          March 23, 2020 at 1:47 pm

          Hi Robin, did you put the cream of mushroom soup right on top of the chicken and not let it touch the bottom of the pot?

          Reply
  50. Andi says

    April 23, 2019 at 4:31 pm

    I am a first time user. I own the crock pot pressure cooker. Are there any changes I need to make to this recipe?

    Reply
    • Karen says

      April 24, 2019 at 9:40 am

      I’d follow the recipe as written. I’m not familiar with the crockpot pressure cooker though. It’ll probably be really close.

      Reply
  51. Charlene Perry says

    April 8, 2019 at 5:40 pm

    This meal has become one of our favorites and has to be in our weekly meal rotation weekly. I serve over mashed potatoes.

    I see alot of comments about gettign a burn notice. I have an 8qt and use two cups of broth then add onion soup mix and then the one can of cream of mushroom soup. I do not stir until after it is done cooking. I have never received the dreaded burn notice. I remove the chicken and add a cornstarch slurry to thicken my gravy and put back in the chicken.

    This is one our favorites!!!

    Reply
    • Karen says

      April 9, 2019 at 7:58 am

      Thank you for sharing your experience!

      Reply
  52. Trish says

    March 5, 2019 at 10:31 am

    My family doesn’t like mushroom soup. Can i use cream of chicken instead?

    Reply
    • Karen says

      March 6, 2019 at 9:29 am

      Absolutely!

      Reply
  53. Sarina Vollink says

    March 3, 2019 at 12:21 pm

    Do I need to up the cooking time if I am doubling the recipe?

    ★★★★★

    Reply
    • Karen says

      March 4, 2019 at 9:17 pm

      no! keep it the same 🙂

      Reply
  54. Andrée says

    February 23, 2019 at 12:49 pm

    Hello Karen
    I have a Instant Pot Duo-8..
    When I make your recipes, do I have to make changes ?
    Thank you very much !

    Reply
    • Karen says

      February 25, 2019 at 10:13 am

      Most of the time the recipes will be exactly the same. The only thing you need to be careful of is having enough liquid in your pot to the come to pressure. I think you’ll need about 1 1/2 cups of liquid to come to pressure.

      Reply
  55. Momma bear says

    January 10, 2019 at 1:46 pm

    I’m new at this my son got me a 12qt gowise and I cant find recipes for a gowise ever.how much liquid needs to be in a 12 qt pressure cooker when in use ?

    ★★★★

    Reply
    • Karen says

      January 10, 2019 at 2:00 pm

      That is a huge pressure cooker. How many people are you cooking for? You may want to invest in something smaller. A 12 quart will be great for cooking for large groups but it will take a long time to come to pressure and it will be more cumbersome to clean up. I would think you’d need at least 2 cups to come to pressure but I’m not positive on that.

      Reply
  56. Maggie says

    January 7, 2019 at 4:10 pm

    Have you made this adding wheat pasta? If so will you please send me directions. First time using ip!

    Reply
    • Karen says

      January 7, 2019 at 6:38 pm

      no I haven’t! good luck with your IP you will love it.

      Reply
  57. Geri says

    January 3, 2019 at 1:58 pm

    I followed the directions, added some garlic powder and poultry seasoning, and it is DELICIOUS! No problems, no “burn” signal. PERFECT! Thanks soooo much for an easy, nutritious, and delicious recipe!!!!

    ★★★★★

    Reply
  58. Gosia says

    December 12, 2018 at 5:57 pm

    It was really good! I made it with chicken breast (cut into chunks).
    I added sautéed mushrooms after the chicken was done.
    Served it with rice, coleslaw and green peas.

    Reply
  59. Kat says

    October 16, 2018 at 6:26 pm

    8 qt potter here! Used boneless skinless chicken tenderloins, 1 cup water, 1 packet onion soup mix, 1 can of cream of mushroom. Cooked for 10 minutes and natural released 15 (got side tracked), chicken shredded easily with a spoon. Used a tsp of cornstarch to thicken sauce and served over rice. Pretty tasty! This was only my 2nd meal attempt, I’ll be using this one again!

    Reply
    • Karen says

      October 17, 2018 at 5:07 am

      Thanks for sharing. I’m glad you liked it! Welcome to the Instant Pot world!

      Reply
  60. Ruby says

    October 15, 2018 at 11:53 pm

    Do you know what the carb count is?

    Reply
    • Karen says

      October 18, 2018 at 7:54 pm

      10 g per 1/4 of the recipe

      Reply
  61. Sharon Bernhaut says

    October 3, 2018 at 3:46 pm

    This was so good and easy. I used only 2 chicken breasts, so cooked for 9 minutes and it came out perfectly. Thanks so much!

    ★★★★★

    Reply
    • Karen says

      October 4, 2018 at 10:42 am

      I’m so glad to hear that!

      Reply
  62. Theresa says

    September 20, 2018 at 11:07 am

    Hello, First of all I love your recipes. I tried a lot of them and they are all amazing.
    I do have a questions though. I noticed that a few people commented that they got the “burn” notice. Would that be because of the size pot they are using? I have the 8 quart and saw somewhere that you need a minimum of 2 cups of water instead of one cup for the six quart? Do you know if this is true?

    Reply
    • Karen says

      September 20, 2018 at 11:21 am

      If you have an 8 quart you might want to consider adding more broth to this recipe. It definitely wouldn’t hurt!

      Reply
      • Michelle says

        November 30, 2019 at 7:55 pm

        I followed it exactly and also used chicken thighs. I didn’t care for the thighs. I have food aversion and couldn’t figure out if the thighs pinkish color was normal or undercooked. Also it was very runny. If i try it again I am using chicken tenders and maybe thicken with cornstarch as I have read above.

        Reply
  63. Pam says

    September 20, 2018 at 11:00 am

    Could you also add vegetables in the beginning to cook with the chicken?

    Reply
    • Karen says

      September 20, 2018 at 11:05 am

      You could probably add in some baby carrots and perhaps some potatoes but other vegetables like asparagus or green beans would get too mushy. You may want to cook the vegetables using the pot in pot method. Add a bit of water to the pan, add in the veggies and cover the pan. Place it on top of the chicken and the vegetables will sort of steam while the chicken cooks.

      Reply
      • Angela Hope says

        April 13, 2019 at 1:00 pm

        I can’t wait to try this in my Instant Pot. If I add cut potatoes, do I need to increase water or time?

        Reply
        • Karen says

          April 15, 2019 at 11:20 am

          no you don’t need to cut the water. Are you making mashed potatoes out of them. If so the 15 minutes should be fine. If you just want potato chunks the potatoes will be really soft.

          Reply
  64. Jen says

    September 20, 2018 at 8:16 am

    This turned out really good I gave it a 4 b/c I made some changes to it. I used boneless skinless chicken breast, added poultry seasoning, a bullion cube, and 1-1/2c of chicken stock. My family loved it excited for leftovers.

    ★★★★

    Reply
    • Karen says

      September 20, 2018 at 11:07 am

      Nice! Your changes sound great 🙂

      Reply
  65. Victoria Williamson says

    September 11, 2018 at 9:40 am

    This recipe was so easy and delicious! It was my first time using the instant pot so I wanted to try something easy. This did not disappoint! I will definitely be making again!

    ★★★★★

    Reply
    • Karen says

      September 11, 2018 at 3:11 pm

      Oh I’m so glad you liked it! This is perfect for a beginner.

      Reply
  66. Connie says

    September 5, 2018 at 9:40 pm

    Using a 6 qt IP Ultra. Sadly I am in the “burn signal” camp. I added another 1/2 cup of chicken broth. In the end I added a cornstarch slurry to thicken and some pepper. Served over noodles with mixed veggies and roll on the side.

    Reply
  67. Connie says

    September 5, 2018 at 8:19 pm

    Condensed soup? If using condensed do you add water or leave out?

    Reply
    • Karen says

      September 6, 2018 at 12:54 pm

      leave it out

      Reply
      • Hollie says

        January 13, 2019 at 5:49 pm

        I used 2 cans of condensed mushroom soup and frozen chicken breasts and for the burn signal.

        Reply
  68. Linda says

    May 31, 2018 at 5:30 pm

    I love this recipe. Chicken was tender and juicy. I used breasts and had enough gravy to save for another day . 5 stars

    Reply
    • Karen says

      June 1, 2018 at 9:03 am

      So glad to hear this Linda!

      Reply
  69. Diane says

    May 21, 2018 at 6:38 pm

    I’m giving this five stars because it is a great base recipe and the instructions are great as well. I used around 1 1/2 to 2lbs of chicken, half thawed in the microwave. After reading the comments, I decided to put the water in first, followed by the chicken and then I used one can of cream of chicken and one can of cream of mushroom. No onion mix. I let it natural release for about 10 minutes and shredded the chicken in a plate and added it back to the sauce. Served over rice and it was great!

    Reply
    • Karen says

      May 22, 2018 at 10:49 am

      So glad you liked it!

      Reply
  70. Kathy B says

    April 17, 2018 at 7:21 pm

    I keep getting a “burn” as well. 🙁

    Reply
    • Kimberly says

      May 5, 2018 at 4:34 pm

      I would probably do this but put the mushroom soup + onion soup mix, over the chicken. So layer: water, chicken, gravy on top. It’ll stop it from getting burned. And then at the end you can just mix it all together. 🙂

      Reply
  71. Stephanie says

    March 28, 2018 at 5:02 pm

    I just saw this on Pinterest, and seriously my first thoughts were about those school lunches. They were my favorite days too; with the ice cream scoop of mashed potatoes. Drool! Does it taste like it??

    Reply
    • Karen says

      March 29, 2018 at 10:02 am

      haha! yes it does taste like it!

      Reply
  72. Genia powell says

    March 16, 2018 at 5:30 am

    Do I need to brown the chicken

    Reply
    • Karen says

      March 16, 2018 at 10:44 am

      Nope!

      Reply
  73. Cathy says

    March 9, 2018 at 11:35 am

    Can I use bone-in chicken breasts? How long would I cook?

    Reply
    • Karen says

      March 9, 2018 at 1:01 pm

      yes that would work great. Keep the same cooking time.

      Reply
  74. Deanne Carroll says

    March 2, 2018 at 7:51 pm

    Mine was not done after 18 min. I did a few extra minutes just in case. I had to run it through again on high for 6 min

    Reply
    • Karen says

      March 2, 2018 at 9:26 pm

      That is shocking! Did it reach pressure?

      Reply
      • Sammy says

        March 18, 2020 at 1:37 am

        You must a have Insignia , i had one it would not ever cook enough (take 3 or 4 time longer.) I took it back to Best Buy for a refund and bought a Instant Pot

        Reply
  75. Kathy says

    January 11, 2018 at 5:30 pm

    I followed the directions exactly and the instapot kept registering “burn”. What am I doing wrong?

    Reply
    • Karen says

      January 12, 2018 at 10:15 pm

      I’m sorry! Did you figure it out. Maybe add in a 1/2 cup of chicken broth.

      Reply
    • Jacqui says

      January 18, 2018 at 4:45 pm

      Mine is doing the same thing. I don’t want to water down the gravy, so next time will be doing just water and onion soup, then stirring in the soup at the end along with the chopped up chicken.

      Reply
    • karen cooper says

      March 1, 2020 at 2:31 pm

      when I got the burn message on my instant pot, I had to scrape the bottom on the pan to get the burnt part off. I was making meatballs. That prevented it from showing the burn message again.

      Reply
  76. ray says

    January 9, 2018 at 2:23 pm

    also worked amazing for me with Pork Chops!!!

    Reply
    • Karen says

      January 11, 2018 at 1:29 pm

      Cool! Same cooking time?

      Reply
  77. Chris WebAdmin says

    January 4, 2018 at 9:07 am

    I would like to try this recipe but I like thicker gravy and am concerned about the water. Could I just use two cans of soup instead?

    Reply
    • Karen says

      January 4, 2018 at 4:09 pm

      Totally!

      Reply
  78. Lindsey says

    December 18, 2017 at 6:53 pm

    Can I use frozen chicken breasts?

    Reply
    • Karen says

      December 19, 2017 at 2:15 pm

      yes!

      Reply
      • Stephanie says

        February 28, 2018 at 6:09 pm

        What would you suggest for time with frozen chicken breasts? First timer here!

        Reply
        • Karen says

          March 1, 2018 at 3:22 pm

          Just do 15 minutes…the pot might take longer to come to pressure but it will work out marvelously.

          Reply
      • Missy says

        February 28, 2018 at 9:45 pm

        How much longer Do We cook if the chicken is frozen?

        Reply
        • Karen says

          March 1, 2018 at 3:21 pm

          cook the same amount of time. The pot will just take longer to come to pressure.

          Reply
  79. Ann says

    October 17, 2017 at 11:43 am

    Any problems using cream of mushroom soup in instant pot under pressure?

    Reply
    • Karen says

      October 17, 2017 at 12:15 pm

      Not that I’ve noticed 🙂

      Reply
  80. Nikki says

    October 4, 2017 at 6:34 pm

    How would you adjust the time for bone-in thighs?

    Reply
    • Karen says

      October 6, 2017 at 11:57 am

      Add 1 hour to the cooking time!

      Reply
      • Lynn Y Beumer says

        September 26, 2018 at 12:15 pm

        an hour ????

        Reply
        • Karen says

          September 26, 2018 at 1:55 pm

          LOL!! no I’m an idiot. I was thinking it was a slow cooker recipe. I would do 4-5 more minutes for bone in thighs 🙂

          Reply
          • Jason Bingham says

            August 20, 2020 at 6:59 pm

            Hi Karen:
            Long time browser, first time commenter here.

            Would frozen bone-in thighs work? How much more time, etc… to pluck & plate this clever cluck?

            ★★★★★

          • Karen says

            August 21, 2020 at 9:58 am

            Hi Jason, thanks for being here!
            I would do 18 minutes for frozen bone in chicken thighs. Should be great!

      • Nicole says

        May 24, 2019 at 9:57 am

        If i want to put potatoes in at what time on the recipe do i add them.

        Reply
        • Karen says

          May 28, 2019 at 6:36 am

          I would add them at the beginning.

          Reply
  81. Rose says

    September 1, 2017 at 12:04 pm

    How many chicken breasts would I use? I love your recipes. Any chance there will be an instant pot cookbook? And do you have other crockpot cookbooks?

    Reply
    • Marlisa says

      September 1, 2017 at 6:44 pm

      About 2 pounds of chicken.

      Reply
    • Karen says

      September 2, 2017 at 8:42 pm

      Hi Rose, I would use 2 or 3 chicken breast halves. Thanks so much for your comment! I don’t have and instant pot book but I do have a new crockpot book coming out! Here is the information: https://www.365daysofcrockpot.com/big-announcement/

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Welcome!

Karen photo

Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

Stay In Touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

Categories

Archives

Amazon Associates Disclosure

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.

365 Days of Slow Cooking © 2023 · Privacy Policy

MENU
  • Home
  • Filter
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • Healthy
  • Soups
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets