Instant Pot Creamy Chicken–the easiest cheater recipe out there. Chicken, cream cheese, cream of chicken soup and an Italian dressing mix packet are combined to make a delicious chicken and rice dinner with hardly any work. This version is made in your electric pressure cooker in just a few minutes.
Get the SLOW COOKER version of the recipe here
Instant Pot Creamy Chicken
Almost 9 years ago I started this website. When I started my “project” to cook 365 slow cooker recipes in 365 days I was pretty inexperienced in the kitchen. In fact, I only had one good slow cooker recipe. It was this slow cooker creamy chicken recipe. My sister Gina had shared it with me. Basically you threw some chicken in the crockpot along with cream cheese, cream of chicken soup and Italian dressing mix. It was easy and it tasted amazing. I loved the idea of throwing a few ingredients into a pot, walking away and then coming back for an amazing dinner. I still love these types of recipes even though I am a lot more experienced in the kitchen. I don’t know anyone who doesn’t love an easy, tasty recipe like this.
The other day I had to cook for 40 girls. I decided to make 2 big pots of rice in the Instant Pot and 3 big crockpots full of this chicken and rice. It was a perfect easy dinner that didn’t take me all day and all the girls loved it. We served it alongside corn and salads.
You can also make this creamy chicken in the Instant Pot. If you’re in a hurry you can throw the ingredients in the pot and walk away and come back a few minutes later to a comforting creamy chicken and rice dinner.
More easy recipes…
Instant Pot Cheesy Chicken Rice and Broccoli Casserole
Instant Pot Chicken Alfredo with Spaghetti Squash
Instant Pot Beef Stroganoff
Instant Pot 3 Ingredient Chicken and Gravy
4 Ingredient Instant Pot Chicken Chile Verde
5 Ingredient Pressure Cooker Chicken Tacos
What Pressure Cooker Did You Use?
To make instant pot creamy chicken 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.
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Instant Pot Creamy Chicken
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Prep Time: 5 minutes -
Cook Time: 10 minutes (plus time to come to pressure and time to release pressure)
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Total Time: 35 minutes
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Yield: 8-10 servings -
Category: Chicken -
Method: Instant Pot
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Pin RecipeDescription
The easiest cheater recipe out there. Chicken, cream cheese, cream of chicken soup and an Italian dressing mix packet are combined to make a delicious chicken and rice dinner with hardly any work. This version is made in your electric pressure cooker in just a few minutes.
Ingredients
- 1 cup chicken broth
- 1 (0.7 oz) package dry italian dressing mix (I used the Good Seasonings brand)
- 1 (13.75 oz) can cream of chicken soup
- 1/4 cup butter
- 2-3 pounds boneless, skinless chicken breasts
- 1 (8 oz) package cream cheese
Instructions
- Add chicken broth to the Instant Pot. Stir in the dry italian dressing mix. Stir in the cream of chicken soup. Add in the butter. Nestle the chicken into the pot.
- Lock the lid in place and make sure valve is set to “sealing.” Set the manual pressure cook button to 10 minutes. Let the pressure release naturally for 10 minutes and then release the rest of the pressure by moving the valve to “venting.”
- Remove the lid and break up the chicken, if desired, into chunks. Stir in the package of cream cheese until it is melted. You may want to use the saute setting to melt the cream cheese quicker.
- Serve chicken and sauce over hot cooked rice.
Notes
You can stretch this meal out by adding another can of cream of chicken soup or extra chicken broth.
I used my 6 quart Instant Pot Duo 60 7 in 1.*
You can make this in your slow cooker too. Get the slow cooker version here.
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*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.
I made this last night, and went outside the box! I served it with mashed potatoes, collard greens and rolls. They loved it!!! The soup and sour cream had a gravy consistency, so it went perfectly with those sides. I served the gravy over the chicken and mashed potatoes. The guys loved the gravy! I can see making a chicken and biscuits, and a pot pie with this recipe. I will definitely make it again!
Thanks!
Yum that sounds so good Rachelle!
I’m a new user, and I was wondering if I can add the rice at any time during the cooking process, instead of cooking it separate?
Hi Rachelle, you could use the pot in pot method to cook the rice by placing a pan (oven safe) inside your pot on top of the chicken.
1 1/2 cups short grain white rice
2 1/4 cups water
Pour rice into a mesh strainer. Rinse the rice well. Add rinsed rice to an oven safe dish that will fit inside your Instant Pot. I used a corningware dish. Add 2 1/4 cups water into the dish. Cover the dish with foil. Place the dish on top of your trivet with handles. Carefully lower the dish down into the pot on top of the chicken.
Thank you!
Picky eaters are gobbling it up. I did add 1/4 cup ranch dressing and crispy cooked bacon at the end with the cream cheese but I’m sure even without, this will be a new staple in our house.
★★★★★
Quick question — should this be run on manual low or manual high pressure? Or is there a different setting we should use? Thanks!
manual high pressure
I found this when I was Googling what you had in my pantry, buuuut I still didn’t have everything….
Ok don’t laugh, but I didn’t have cream of chicken but I did have cream of mushroom…and I didn’t have Italian dressing mix but I did have ranch dressing mix…so I swapped those out and did most everything else…..eeeexcept the cream cheese. I also threw in a can of sliced mushroms and served it over rice with frozen mixed veggies combined. Not gonna lie, it was a happy accident and I’ll make it again! I kept the cooking time the same and it was perfectly cooked.
Basically, don’t be afraid to improvise and get creative. You never know what you’ll discover!
★★★★★
I like it!!!
I’m a new instant pot user and I’ve been looking for easy ones to start with. This recipe was a huge hit for my family! I used a packet of ranch seasoning instead of the Italian dressing and we served it over egg noodles. This will be a new go-to recipe at my house! Thank you!!
Hi Ashley, I’m glad you found this recipe. We actually ate this last night over quinoa. It is so easy and yummy!
I made this recipe tonight and we loved it! I added approximately 10 ounces each of frozen green beans and corn. Excellent flavor and we will definitely make it again!
Yum! Sounds awesome 🙂
I have made this twice now. I doubled the chicken both times.
The first time I put it over pasta and it was a huge hit.
The 2nd time I added canned mushrooms when I added the cream cheese. I also served it with pasta this time, but I had mine over steamed cauliflower rice (to avoid the extra carbs). Delicious!
I also found during the 2nd try, using the “keep warm” setting instead of “saute” worked better when melting in the cream cheese.
Huge hit again!!!! Thank you!
★★★★★
Nice Robin! Both ways sound delicious 🙂
Did you have to adjust the cooking time since you doubled it?
Nope, it’ll just take more time to come to pressure.
A new favorite! This recipe is so delicious!
I agree 🙂
Have u made it with adding cream cheese at the beginning instead of afterwards
I personally have not. I would be worried it would get curdled. However, there is a comment that says “So, I used saute to heat the broth, seasoning, cream of chicken soup, then, by mistake, also melted in the cream cheese. As I added the chicken, I realized I screwed up. Cream cheese was supposed to be after it cooked. Nothing I could do but proceed. I expected it to be curdled up & ruined. Instead, it was delicious! I will probably make the same mistake in the future. It was a bit runny. May try less broth next time. I also used partially frozen chicken breasts so cooked 12 minutes then let it natural release for 40 minutes before serving. Chicken was very tender and perfect. Absolutely delicious & so easy. Thank you!”
I made this per the recipe but doubled it. I got the “burn” code twice and had to restart each time. ?? Apparently it was burning to the bottom because of the soup according to online searches. The flavor in the end was very good but it was very soupy. I added cornstarch and water to thicken some but it didn’t do a lot. Would love to make again but don’t want all the burn hassle. It ended up taking FOREVER to make.
Amy, everything I cook gets a “burn” notice. I am trying this recipe. I sorta hate this instant pot, but I thought it would be a life saver. Ugh.
I wish I could show you a pic of my results. This was an absolute hit! It came out exactly described. I was able to do a successful PIP Yellow Rice/ Pilaf Rice, using equal amounts seasoned white rice and broth. I highly recommend this to anyone!
★★★★★
How awesome!! Thanks for sharing Susan 🙂
Hello, I would very much like to try this recipe, but I’m avoided “cream of” soups. Do you think sour cream would work as a substitute? If not, any ideas?
Hi Rosanna, Just leave out the cream of chicken soup. Cook the chicken without it. Then stir in sour cream after you open up the pot. This sounds really good actually!
What is a substitute for broth ……water
I am so thankful for you and this recipe! I’m a new instant pot user and soon to be first time mom so this is one I’m adding to the recipe box! THANK YOU!
Thank you Paris! I am thankful for you too. Have a great day.
I’m always looking for new tasty Insta pot recipes, and I wanted to love this more than I did. Followed recipe to a T, but in the end the sauce was so runny, like a soup. I expected it to be more creamy and thick. Also it just did not have a lot of flavor. Maybe it comes down to the brand of the ingredients or something.
★★★
I’m sorry! when I made it it was so good 🙂
If you use frozen chicken how much time would you add to cooking?
It will be the same time. The pot will just take the pot longer to come to pressure.
forgot to mention butter in my earlier comment, but I did use the ingredients as specified in this recipe. Just made the mistake of adding the cream cheese too early.
So, I used saute to heat the broth, seasoning, cream of chicken soup, then, by mistake, also melted in the cream cheese. As I added the chicken, I realized I screwed up. Cream cheese was supposed to be after it cooked. Nothing I could do but proceed. I expected it to be curdled up & ruined. Instead, it was delicious! I will probably make the same mistake in the future. It was a bit runny. May try less broth next time. I also used partially frozen chicken breasts so cooked 12 minutes then let it natural release for 40 minutes before serving. Chicken was very tender and perfect. Absolutely delicious & so easy. Thank you!
★★★★★
wow! I am so happy that it worked. I was nervous it would curdle.
Hi Karen
I did exactly as your recipe calls. Had to go to the local store for the dry seasoning, came 5 to a pack. I don’t enough to veer from instructions. My wife gave me and outstanding, naturally she always asks me what is in the recipe. I was thinking this and she suggested, maybe carrots and peas added next time. I will.
I tried to figure out where is the cheese flavor was coming from? Cream cheese, and I think the dry Italian seasoning kicks it up a notch. Love our Instant Pot Ultra.
side bar: I am getting tired of chicken. Just made a Chicken and onion. My stuff lasts 2 days after that I toss it. This cold weather, we are in Cleveland, is great for good warm meals. Thanks for sharing.
★★★★★
I agree. She says you can make it all in one pot, yet nothing shows about cooking the rice. I just bought my IP and have no clue how and what I am doing with it. Did I miss something?
I’m sorry that I wasn’t clear in the instructions. I need to do some more recipe testing to see if it’s possible to cook both at the same time! Stay tuned!
So I made this today and it was very simple and very tasty. My problem, which was not your fault, is that I tried the infamous pot-in-pot method. My first attempt at that. It was a gong show. Perhaps I did it wrong. No idea. The chicken was still raw after. So I added more time which dried out the rice. Next time I’ll cook this on its own!
★★★★
Sounds tasty! Could you cook the rice at the same time using pot-in-pot method? If so, how would you adjust the instructions?
I need to do some more recipe testing to see if this is possible! Stay tuned!
I do not have an Italian seasonings package. What is the rough equivalent with the actual spices? I know it would be a guess. Thanks.
You can use 2 Tbsp of this homemade version:
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sugar
2 Tbsp dried oregano
1 tsp black pepper
1/4 tsp ground thyme
1 tsp ground basil
1 Tbsp dried parsley
2 Tbsp salt
Mix all ingredients and store in an airtight container.