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December 8, 2017

Instant Pot Creamy Chicken

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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

Jump to the recipe

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. 

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.

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. 

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

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. 

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


★★★★★

4.9 from 55 reviews

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes (plus time to come to pressure and time to release pressure)
  • Total Time: 35 minutes
  • Yield: 8-10 servings 1x
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Description

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

Scale
  • 1 cup chicken broth
  • 2–3 pounds boneless, skinless chicken breasts
  • 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
  • 1 (8 oz) package cream cheese

Instructions

  1. Add chicken broth to the Instant Pot. Nestle the chicken into the pot. Sprinkle the dry Italian dressing mix over the chicken. Add butter into the pot. Scoop the cream of chicken soup over the top of the chicken (without letting it touch bottom of pot).
  2. Lock the lid in place and make sure valve is set to “sealing.” Set the manual pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken.  Let the pressure release naturally for 10 minutes and then release the rest of the pressure by moving the valve to “venting.”
  3. 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.
  4. 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.

  • Category: Chicken
  • Method: Instant Pot

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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.

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. 

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209 Comments Filed Under: All Recipes, Chicken, Instant Pot Tagged With: 0-2 hours, easy, instant pot, 5 stars

Recommendations

Comments

  1. Nicole says

    May 29, 2022 at 5:14 pm

    Super amazing! Yum!! Will definitely do this again.

    ★★★★★

    Reply
    • Karen says

      May 30, 2022 at 4:56 pm

      So glad to hear it! Thanks for the 5 stars, Nicole!

      Reply
  2. RITA MOTT says

    March 2, 2022 at 6:43 pm

    Amazing!!!! I was a little hesitant about the Good Seasons Italian packet- but WOW! I used the Zesty Italian variety- I honestly would not change a thing about this recipe, Easy peasy and the ultimate comfort food! I served over buttered Arborio rice- so delicious!!! Karen, another recipe you hit out of the park!!!!! Thank you for this and all your other amazing recipes!

    ★★★★★

    Reply
    • Karen says

      March 5, 2022 at 8:53 pm

      You are welcome Rita!

      Reply
  3. Niki says

    March 1, 2022 at 1:05 pm

    This looks so tempting to make. But I’ve also read that you should not put dairy in the instant pot (or crockpot) since it can curdle/scald dairy. Does the cream cheese not count since it’s processed?

    Reply
    • Misty says

      March 2, 2022 at 3:21 pm

      The cream cheese is added after the pressure cooking process. As long as you stir on the saute function, it should be fine. Just don’t add it at the beginning when you still have to put a lid on it and walk away.

      Reply
    • Karen says

      March 5, 2022 at 9:07 pm

      Right. I find that cream cheese is okay! If you want you can also add it in later.

      Reply
  4. Brenda says

    February 19, 2022 at 11:13 pm

    I made this tonight so good and easy I used cream of mushroom soup and I used Olive Garden salad dressing instead of the dry mix, my chicken breasts were so tender I put this over rice califlower and crispy green beans on the side. Thanks Karen for your recipes I love my Insta Pot

    ★★★★★

    Reply
    • Karen says

      February 28, 2022 at 4:50 pm

      Yum sounds amazing Brenda! Thank you!

      Reply
  5. Jeri K. says

    February 16, 2022 at 9:27 am

    I would like to make this recipe. How would I adjust the recipe for a 3 quart instant pot? Thank you.

    Reply
    • Karen says

      February 17, 2022 at 10:19 am

      Same for the 3 quart

      Reply
  6. Carla Hoogerwerff says

    February 15, 2022 at 9:58 pm

    How can we incorporate the rice in this and make it a one pot meal? Sounds really good but definitely would like to be able to dump all together & cook it @ once.

    Reply
    • Karen says

      February 16, 2022 at 8:38 am

      Sure! I would do pot in pot rice at the same time. Add a trivet on top of the chicken. I use a trivet with long legs. Then I place a pan with water and rice in it on top. It cooks perfectly at the same time as the chicken.

      Reply
  7. Clancy says

    February 15, 2022 at 7:42 pm

    Although I haven’t cooked this yet only because I have a question, I’m rating it a 5 because it’s a 365 Days recipe.
    Karen, what do you think of cooking pot-in-pot potatoes for mashed or egg noodles? Do you think the cook times may need adjusting? Or, chop the potatoes instead of dice? Put egg noodles (with some broth) after releasing and let it sit for 3-4 minutes? I’m always looking for an entire meal that is made in the IP. Thank you for your help and I’ll absolutely follow your suggestions.

    ★★★★★

    Reply
    • Karen says

      February 16, 2022 at 8:39 am

      Hi! I would add a trivet on top of the chicken. I use a trivet with long legs. Then I place a pan with water and cubed potatoes or noodles in it on top. It cooks perfectly at the same time as the chicken.

      Reply
  8. Stacie L says

    February 8, 2022 at 4:32 pm

    I just came across your recipe and made it in the IP tonight…. it was amazing!! Love that I can put a delicious meal together so quickly for my husband and I! The chicken was frozen and in less than 40 minutes, dinner was served! Thank you!!

    ★★★★★

    Reply
    • Karen says

      February 10, 2022 at 2:35 pm

      That is so great! Thanks for sharing and giving the recipe 5 stars!

      Reply
    • Laura says

      March 3, 2022 at 7:27 am

      I typically make this amazing recipe with fresh chicken, but only have frozen as an option for tonight. How would I adjust the time to account for that? Thank you!

      ★★★★★

      Reply
      • Karen says

        March 5, 2022 at 8:49 pm

        I would cook for 12 minutes with a 10 minute natural pressure release

        Reply
  9. Sharon says

    January 31, 2022 at 6:48 am

    I make the crock pot version of this recipe often and I want to try this in my 6 quart IP. I am very new at IP cooking as I just got mine. I’m sorry if this is a dumb question but I am little confused at how to scoop in the cream of chicken soup without letting it touch the bottom of the pot. All I have is the trivet that came with it. Is there an accessory that I may need to be using or do you not use the trivet and put everything on the bottom? I too am fearful of getting a burn notice. I can’t wait to try this. I may need more experience with my new IP before I can try it.

    Reply
    • Karen says

      January 31, 2022 at 7:00 pm

      Just don’t put the soup in the bottom of the pot and put the chicken on top. Just scoop it on top of the chicken as best you can. It’ll work out fine if you do this!

      Reply
  10. Victoria says

    November 13, 2021 at 7:28 pm

    Made this tonight, with some changes, and it was good! I didn’t have Italian mix, so I used an onion soup pack I had on hand. I also didn’t have cream of chicken, so I used cream of mushroom. I also did a cornstarch slushy to thicken the sauce.

    I served it over mashed sweet potatoes (made with olive oil and salt) and I would definitely make it again. So versatile!

    ★★★★★

    Reply
    • Karen says

      November 13, 2021 at 9:25 pm

      I like the idea of the sweet potatoes! Sounds so good.

      Reply
  11. Leah says

    August 2, 2021 at 8:21 pm

    Ah-mazing!

    ★★★★★

    Reply
    • Karen says

      August 3, 2021 at 1:57 pm

      Thanks for the 5 stars!

      Reply
  12. Zoe K says

    March 26, 2021 at 9:23 am

    I made this last night, OH MY ATLANTA is was soooo good! Thank you!!

    ★★★★★

    Reply
    • Karen says

      March 26, 2021 at 7:49 pm

      oh my atlanta 🤣🤣

      Reply
      • Barbie says

        May 6, 2021 at 9:16 pm

        I’m afraid of a burn notice. Could I wait and add the chicken soup at the end along with the cream cheese?

        Reply
        • Karen says

          May 7, 2021 at 1:51 pm

          yes you could!

          Reply
          • Barbie says

            May 8, 2021 at 7:28 am

            Thanks, I added the soup and cream cheese at the end and put it on sauté. Turned out very tasty! Love easy meals. We served over egg noodles.

            ★★★★★

          • Karen says

            May 11, 2021 at 12:34 pm

            👏👏👏

  13. April says

    March 20, 2021 at 5:27 pm

    I wanted to make this recipe tonight. I was going to double it so I was adding more liquid. I checked my instant pot instructions and it sounded like I should not have more than 2-1/2 cups of liquid. It made it sound like the instant could explode! That scared me into not making this. I’m assuming that since so many people have made this recipe, it is probably safe. I have an 8 quart IP. What do you think about this?

    Reply
    • Karen says

      March 22, 2021 at 1:47 pm

      You can fill your pot up, just make sure there is at least 2 inches of open space at the top of the pot.

      Reply
      • April says

        March 25, 2021 at 3:42 pm

        Thank you! I will try the recipe sometime soon!

        Reply
        • Cristy says

          February 2, 2022 at 12:08 pm

          Did you make it? Big batch meals are my goal.

          Reply
  14. CL says

    February 14, 2021 at 6:41 pm

    Super easy and delicious! I used frozen chicken, and the only change I would make if cooking from frozen is to reduce the amount of chicken broth slightly as I thought the end result was a little too liquid-y, but I mixed in a cornstarch slurry and the sauce thickened up nicely. Also, I didn’t have cream of chicken on hand so I used cream of mushroom instead and it was great. Will definitely be making this again and again!

    ★★★★★

    Reply
    • Karen says

      February 15, 2021 at 1:27 pm

      Glad to hear you enjoyed this Instant Pot creamy chicken recipe!

      Reply
    • Christine says

      February 21, 2022 at 9:40 pm

      Any time difference using frozen chicken in the IP? I always have frozen chicken in the freezer but I’m still learning to use my IP.

      Reply
  15. Sarah says

    December 13, 2020 at 6:07 pm

    I did not have any Italian seasoning mix, so I just used 3/4 of ranch mix and a big pinch of my dry herb Italian mix and it was still a HUGE hit! I love amazing and easy recipes. Thanks for sharing

    ★★★★★

    Reply
    • Karen says

      December 14, 2020 at 7:10 pm

      Good to hear it worked well with your changes! Love it when that happens.

      Reply
  16. Betty says

    November 11, 2020 at 10:44 am

    Haven’t tried this yet but have used other recipes of yours and they come out great. You make using the instant pot so easy! I saw one comment you said you could use heavy cream in place of cream cheese. How much would you suggest to use? Also could you use frozen bone- in chicken breasts & if so how long would you cook it for?

    ★★★★★

    Reply
    • Karen says

      November 11, 2020 at 1:04 pm

      I would add in ½ to ¾ cup of heavy cream after the pressure cooking time is up. Yes you can use frozen chicken and I would do that for 15 minutes.

      Reply
      • Betty says

        November 12, 2020 at 7:37 pm

        Thank you.

        Reply
  17. nikki wagner says

    September 17, 2020 at 4:55 pm

    can I use drumsticks instead? if so how long do I cook in instant pot

    Reply
    • Karen says

      September 19, 2020 at 3:17 pm

      Yes you can. I would do 12 minutes.

      Reply
      • nikki says

        September 20, 2020 at 4:23 pm

        thank u . I’m trying your way first.. I thought I had the drumsticks layed out in fridge but didn’t..

        Reply
  18. Missy F. says

    August 30, 2020 at 8:44 am

    Hi Karen and readers! Last night I made this (in my 8 qt. IP) with the (frozen) chicken on the bottom of steel insert. I also did pot-in-pot rice, putting my silicone trivet right on top of the chicken as I do not have a tall trivet. I got my very first BURN notice. Stopped, took all out, cleaned out pot which had chicken stuck to it. Put ingredients back in but this time put the chicken on the low trivet. I had to go to Plan B for dinner tonight but started this recipe over for next night’s dinner. It appear that it will be very good when I actually reheat it and stir in the cream cheese for tonight’s dinner. I did not get a 2nd BURN notice, but if I did, I would try pouring the soup mix on top of the chicken rather than mixing in with the water as I read someone’s suggestion that perhaps the soup was the BURN culprit. I am wondering what you think, Karen and others, about putting the chicken on the low trivet and pouring the soup over the chicken rather than mixing in with the water as ways to avoid the BURN notice some of us got?

    Reply
    • Karen says

      August 31, 2020 at 5:35 pm

      I bet that would help!

      Reply
      • Cristina Farias says

        June 7, 2021 at 4:50 pm

        I got the burn notice in my 8qt also. I’m not super familiar with the IP cooking ways so did not even know to expect it with using thick liquids, but also realized after the fact that I probably did not have enough liquid in it since this recipe was made in a 6pt. Lesson learned! I added 2 cups of water (as directed in the online ip website) and then cooked another 5 minutes since it had technically already cooked the full 10. I’m hoping I did not over cook but we’ll see what happens!

        Reply
      • Karen says

        February 15, 2022 at 7:23 pm

        Confused with this reply post. Is this recipe updated from August 2020? I’m reading reviews saying not to stir the broth/water with the soup yet the instructions read to put the soup on top of the chicken. No mention of stirring the liquids together. I’m a review reader so I’m hoping the current review that is not stirring correct for the no Burn? May be helpful for IP newbies. Thank you.

        Reply
        • Karen says

          February 16, 2022 at 8:45 am

          The recipe has been updated since the original post. It now suggests scooping soup on top instead of stirring together. This prevents the burn error.

          Reply
    • Jessi says

      January 6, 2021 at 8:32 pm

      This has become one of my family’s favorites! I don’t use a trivet and it comes out perfect every time. Broth first, then seasoning, soup, and butter. I do double the can of soup and chicken broth, as suggested to make it stretch. I also started adding a head of cauliflower – just to sneak in some veggies! Delicious!

      Reply
      • Karen says

        January 7, 2021 at 1:16 pm

        Love the cauliflower idea!

        Reply
  19. Tami says

    August 12, 2020 at 1:26 pm

    Can I use white cooking wine instead of broth? I have an old recipe that I made in my oven, with chicken breasts, lipton onion soup mix, cream of chicken and white cooking wine and its so amazing.

    ★★★★★

    Reply
    • Karen says

      August 12, 2020 at 2:07 pm

      Yep that would be fine

      Reply
      • Rita says

        September 9, 2020 at 2:36 pm

        How long do you need to cook frozen chicken for this recipe ?

        Reply
        • Mellie says

          September 9, 2020 at 8:39 pm

          Hi! I just made this tonight with partially frozen chicken. I had taken it out of the freezer late last night. I didn’t change the cooking time, but let it sit for about 5 minutes longer before quick release. It came out great. I use frozen chicken in the instant pot often and I’ve never really had to adjust the times much.

          ★★★★

          Reply
          • Karen says

            September 10, 2020 at 1:38 pm

            Glad it worked out well for you, thanks for sharing your experience!

        • Karen says

          September 10, 2020 at 1:44 pm

          I would try 15 minutes

          Reply
  20. Joyce Beckman says

    July 18, 2020 at 7:33 pm

    Fixed this for the first time tonight. DELICIOUS!!!!!

    Sauce is soupy. I followed directions exactly. I think I will use a cornstarch slurry next time.

    Thanks Karen.

    Reply
    • Karen says

      July 20, 2020 at 11:39 am

      Glad you liked it! And yes cornstarch would help with making it thicker.

      Reply
  21. Corey says

    June 29, 2020 at 5:37 pm

    This was so good! Had to substitute water for chicken broth and some actual Italian dressing instead of the packaged because that was all I had on hand, but it turned out very flavorful and delicious. This is a new easy go-to weekday evening meal!

    ★★★★★

    Reply
    • Karen says

      June 30, 2020 at 1:05 pm

      Cool! Glad you liked it!

      Reply
  22. Stephanie says

    June 21, 2020 at 6:59 pm

    So I just made this in the instant pot and the sauce is runny. Will it thicken as it sits? I ended up using water in place of the broth. Is that why the sauce is runny? Also, I didn’t think I was suppose to put the rice in with it. Thought that was to be done separately

    Reply
    • Karen says

      June 24, 2020 at 9:56 pm

      Rice is done separately. And the sauce could be thickened with cornstarch. That’s what I would do!

      Reply
  23. Susan says

    June 16, 2020 at 3:16 pm

    This is my goto recipe. I make it in large batches and freeze it. My son and his friends devour this . It is gone as fast as I can make it.
    I have used the packaged Italian seasoning and made my own – another good alternative is Lipton Recipe Secrets – Savory Herb with Garlic.
    Shared the crockpot version with many people and all give this a BIG thumbs up!

    ★★★★★

    Reply
    • Karen says

      June 16, 2020 at 4:43 pm

      Thanks for the lipton recipe secrets tip! I’ll have to find that at the grocery store next time I go!

      Reply
  24. BaiLee says

    June 11, 2020 at 5:37 pm

    My house LOVES this recipe. My kids always ask for seconds and eat every bite. My son who is my picky eater asks for this meal.

    Karen, is there a way to do pot in pot to cook the rice at the same time?

    ★★★★★

    Reply
    • Karen says

      June 12, 2020 at 1:28 pm

      yes, just put rice and water in a pan on top of everything. you can use a tall trivet to separate or just place it right on top. White rice should come out great!

      Reply
  25. Linda says

    May 15, 2020 at 7:03 pm

    This was DELICIOUS! I made for my sister who broke her shoulder and requested a creamy chicken ‘stoup’ while I’m cooking for her. I used a full can of chicken broth (14.5 oz.) added a small bag of baby carrots and two stalks of celery chopped coarse on top of the chicken. My chicken breasts were really big and still mostly frozen so I used a 13 minute cook time which was perfect.

    While I was melting the cream cheese on sauté, I added a T. of cornstarch mixed with a T. of cold water and it thickened it nicely in 3-4 minutes. This couldn’t have been easier and the result was amazing. This is a keeper; thanks for sharing!

    ★★★★★

    Reply
    • Karen says

      May 18, 2020 at 3:12 pm

      You are a nice sister! 👏

      Reply
  26. Rachael says

    May 2, 2020 at 3:34 pm

    This is so easy and delicious! The first time I made it I served it over rice and everyone loved it. I made it again and added in a cup of frozen mixed veggies and served it over biscuits. A-M-A-Z-I-N-G! My hubby said he never wants chicken and biscuits another way lol Thank you!!

    ★★★★★

    Reply
    • Karen says

      May 5, 2020 at 2:08 pm

      Glad you all liked it Rachael! 👏

      Reply
  27. Susan Arguello says

    April 23, 2020 at 4:31 pm

    Hi, can I substitute sour cream for the cream cheese?

    Reply
    • Karen says

      April 23, 2020 at 8:34 pm

      Sure, add it after the pressure cooking is over.

      Reply
  28. Jess says

    April 22, 2020 at 8:23 pm

    Awesome chicken recipe and so easy! I make it all the time for my large family. (And I use frozen chicken breasts!) 🤫😆

    ★★★★★

    Reply
    • Karen says

      April 23, 2020 at 2:17 pm

      Cool! Don’t you love recipes that you can use frozen chicken with?!

      Reply
    • Azadeh Wilhelm says

      May 6, 2020 at 5:48 pm

      Teach me how to adjust times for frozen chicken! I defrosted it first, and it was painful! Still tasted great though!

      ★★★★★

      Reply
      • Karen says

        May 7, 2020 at 12:20 pm

        Perhaps this would be helpful to you: https://www.365daysofcrockpot.com/how-to-cook-chicken-breasts-in-the-instant-pot-frozen-or-fresh/

        Reply
        • Azadeh says

          May 12, 2020 at 10:50 am

          Thank you!

          ★★★★★

          Reply
  29. Jill says

    April 20, 2020 at 5:25 pm

    Delicious! I didn’t have the Italian mix so just used an onion soup mix. Turned out very well!

    ★★★★★

    Reply
    • Karen says

      April 21, 2020 at 12:33 pm

      Oh that’s a good idea! Thank you for sharing your experience.

      Reply
  30. Katherine Ann Yost says

    March 4, 2020 at 6:53 pm

    This was a great recipe! It was so simple to make and very tasty! My husband, who never goes for seconds unless its beef, went for a second helping. Thank you for this recipe it will definitely be a staple in my household 😀

    ★★★★★

    Reply
    • Karen says

      March 5, 2020 at 12:01 pm

      Glad you and HE liked it! Win!

      Reply
  31. Marie SLATER says

    December 28, 2019 at 3:05 pm

    This is by far the easiest and best chicken recipe I’ve made in the instant pot. I just love it. I didn’t have rice the first time I made it so used mashed potatoes. Rice is the way to go! So many of your recipes are easy and tasty.

    ★★★★★

    Reply
    • Karen says

      December 30, 2019 at 9:03 pm

      Glad you liked it Marie! It is a staple at our house 🙂

      Reply
  32. Susan Lawrence says

    October 7, 2019 at 3:00 pm

    I forgot to rate the recipe…I would give 10 starts if that was an option.
    So 5 stars it is!

    ★★★★★

    Reply
    • Karen says

      October 8, 2019 at 1:55 pm

      YESSS!

      Reply
      • Heidi says

        June 9, 2020 at 10:11 am

        I don’t have italian packaged dressing. Should I leave it out or use Italian dressing (liquid) and how much if so?

        Reply
        • Karen says

          June 9, 2020 at 12:30 pm

          You could probably use the dressing. It would taste good I bet. I would use 1/2 cup to start. You could also make your own dry Italian dressing mix.

          Reply
  33. Susan Lawrence says

    October 7, 2019 at 2:58 pm

    Karen, I LOVE this recipe. It is my go to on busy nights. Like tonight :).
    One of my co-worker uses the crock pot version and makes large batches for her daughter for her lunches.
    Both of us portion out servings and freeze them for quick go to meals on the run.
    My other co-worker uses her IP and mixes up the soup variety. It’s great with cream of mushroom too.
    I have not made it with Italian dressing mix yet – I tend to use the Lipton Savory Herb with Garlic soup and dip mix. It’s great over noodles or rice – and mixing in steamed veggies (steam-able ones in frozen veggie section).
    I am interested in how to get around the canned soup for the sodium too (I’m sure I can google a homemade cream of (?) recipe – but if you know one of the top of you head, YEA). If you have a suggestion, makes me a bigger fan of this dish. But will NOT stop making this. I can not rave enough about this recipe.

    Reply
    • Karen says

      October 8, 2019 at 1:56 pm

      I know Pinch of Yum has a homemade cream of chicken soup recipe. I’ve used it before.

      Reply
  34. tom vogel says

    October 4, 2019 at 4:19 pm

    this is delicious & easy!! with the leftoveres i added parmesan & broccoli

    Reply
    • Karen says

      October 5, 2019 at 9:02 pm

      Sounds great with the broccoli!

      Reply
  35. Larry Gaines says

    September 26, 2019 at 2:21 pm

    Karen, When you make your rice what measuring cups do you use, Regular glass or metal? I have yet to be successful at cooking rice
    Would you please email your reply

    Reply
    • ConnieK says

      September 30, 2019 at 1:44 pm

      Larry,
      What kind of rice?
      INSTANT POT WHITE RICE
      I’ve tried both Basmati and Jasmin and both cook in the exact same time.
      * 1:1 rice to water ratio
      * 3 minutes high pressure
      * Natural Pressure Release (4-10 minutes)
      Basmati Brown Rice or Jasmine Brown Rice
      * 1:1 rice to water ratio
      * 22 minutes high pressure
      * Natural Pressure Release (11-18 minutes)
      Short Grain Brown Rice
      * 1:1 rice to water ratio
      * 24 minutes high pressure
      * Natural Pressure Release (11-18 minutes)

      Reply
    • Karen says

      September 30, 2019 at 3:20 pm

      I use plastic measuring cups. I don’t use the “rice cup” that came with my Instant Pot. Another option is for you to measure out your rice with a scale. 175 grams is one cup of uncooked rice. That might help you have better results. Are you at high altitude? What kind of rice are you using? 

      Reply
  36. Sharon Waxman says

    September 26, 2019 at 1:17 pm

    Hello Karen, I am so enjoying receiving your wonderful recipes and your tips for the Instant Pot. I bought my Instant Pot a few months ago and am using it very often, making delicious convenient meals.

    I would just like to mention one thing. Is it possible for you to focus on recipes that do not use ‘ready made’ ingredients (like condensed soup, etc). I watch my salt intake (and my husband’s) and I am very wary of the sodium content of the recipes. This particular one (Creamy chicken and rice) has an extremely high sodium content and I think most people are not aware of the harm it can do in the long run.

    Thanks so much for all your hard work and your delicious recipes.

    Reply
    • Karen says

      September 30, 2019 at 3:20 pm

      Thanks for following along Sharon. I will keep that in mind!

      Reply
  37. Les says

    September 24, 2019 at 2:15 am

    At 50 I am learning to cook more than basic meals for myself due to being separated. This recipe of yours has provided such a hearty, simple, and enjoyable meal that I make it weekly with a new twist here and there. From the bottom of my sad heart but full and greatful tummy, THANK YOU.

    ★★★★★

    Reply
    • Karen says

      September 24, 2019 at 11:58 am

      Oh, sorry you’re having a hard time. Glad you found my blog! Good work on learning to cook. You’re never too old to learn.

      Reply
  38. Jessica says

    September 9, 2019 at 12:37 pm

    Can you cut up the chicken before hand?

    Reply
    • Karen says

      September 9, 2019 at 12:40 pm

      Yes but you will only need a 4-5 minute cooking time then.

      Reply
  39. Hillary says

    September 4, 2019 at 5:04 am

    I served this over hot orzo. YUM. I also doubled the cream of chicken soup (condensed) as mine were 10 oz cans.. which I think is standard? However I HIGHLY recommend waiting to do a natural release if you double the liquid/soup. Mine spattered out when i did a quick release. Had to clean up all the crevices of the instant pot – NO FUN.

    The first time I did this I “messed up” and put the cream cheese in with everything else. I had no issues with this and actually found it more annoying to melt when I did it “right” the second time.

    Overall a heavy comforting dish!

    Reply
    • Karen says

      September 4, 2019 at 1:59 pm

      This is very interesting about the cream cheese! I always thought that it would curdle. But I’m doing to try your way next time 🙂

      Reply
      • Cristy says

        February 2, 2022 at 12:19 pm

        Did you try it with the cream cheese added at the beginning?

        Reply
        • Karen says

          February 4, 2022 at 6:40 pm

          I’ve done it and it works well!

          Reply
  40. Michele says

    July 27, 2019 at 6:54 am

    Could you do this with frozen chicken? If so does time change?

    Reply
    • FRANCINE WONG says

      September 25, 2019 at 1:29 pm

      Please advise on time conversion for frozen

      Reply
      • FRANCINE WONG says

        September 25, 2019 at 1:30 pm

        Disregard. I found it

        Reply
        • Katie says

          October 5, 2019 at 12:27 pm

          What did you find about frozen chicken? I am wondering as well

          Reply
  41. Kristy says

    July 5, 2019 at 7:02 pm

    This sounds delicious! I can’t wait to make it. One problem, my family hates the taste of cream cheese. Could this be done without it? Or is there a diff substitute that helps it keep its creaminess? They don’t like sour cream or cream cheese. (Ugh!)

    Reply
    • Karen says

      July 6, 2019 at 2:30 pm

      I bet you could stir in heavy cream.

      Reply
      • Rebecca W Newsome says

        November 17, 2019 at 9:57 am

        Sour cream would be a great substitute for the cream cheese.

        Reply
  42. Sharon Schroeter says

    April 26, 2019 at 5:14 am

    Wow, what a great recipe! This is the second recipe I have cooked in the instant pot. My daughter in law actually asked me for the recipe!
    I had a bit of trouble with the pot-in-pot rice, it was still soupy–I finished it in the microwave. I had a Corning Ware bowl that had only about 1″ clearance in the IP. Could that have been the problem?

    ★★★★★

    Reply
    • Karen says

      April 26, 2019 at 9:52 am

      I wonder if there wasn’t enough room for air to circulate around it? Also corningware seems like it takes longer for things to cook in than a stainless steel or cake pan.

      Reply
  43. Kathy says

    March 7, 2019 at 4:17 pm

    What if you have a larger instant pot? Is the cooking time different?

    Reply
    • Karen says

      March 7, 2019 at 9:03 pm

      The pot will take longer to come to pressure but cooking times should be similar. I would keep it the same.

      Reply
  44. Lauren says

    February 27, 2019 at 7:17 pm

    My husband and I really enjoyed this. I am sure it’s great as is, but I did add some grated parmesan cheese and black pepper. Very very good!

    ★★★★★

    Reply
    • Karen says

      February 28, 2019 at 5:03 pm

      Sounds awesome! Love that idea.

      Reply
  45. Morgan Lane says

    February 25, 2019 at 3:57 pm

    Add the juice of half a lemon to brighten the flavors. This put the recipe over the top!!

    ★★★★★

    Reply
    • Karen says

      February 25, 2019 at 5:03 pm

      Nice idea!

      Reply
  46. Jill says

    February 21, 2019 at 7:51 pm

    This is hands down THE BEST instant pot recipe I have. I’ve made it many times, per the recipe, and it comes out flawless. I’ve shared this with family and friends and it’s a total hit. I liked adding the rice but my favorite is this recipe using egg noodles.
    Thanks so much for this recipe!

    ★★★★★

    Reply
    • Karen says

      February 21, 2019 at 9:03 pm

      Wow! Thanks so much Jill!

      Reply
  47. Serenity says

    February 13, 2019 at 8:28 am

    Can I put this over pasta instead of rice? I only have one instant pot. Or could I cook the rice in the instant pot first and then add it back in at the end just to warm everything back up with the chicken?

    Reply
    • Karen says

      February 13, 2019 at 9:11 am

      Sure you could do either way!

      Reply
    • Athena says

      May 11, 2019 at 4:04 pm

      This is so amazing and creamy! My daughter recently had oral surgery and had a hard time eating anything. This was the one meal with chicken that she could eat. Now she is recovered and is asking for it again. Thank you very much for this great recipe!
      I do have a question, however. Can this be made with frozen breasts? Thanks for your time.

      ★★★★★

      Reply
      • Karen says

        May 13, 2019 at 1:57 pm

        Yes it can! I’d increase cooking time to 15 minutes.

        Reply
  48. Emily says

    January 7, 2019 at 5:40 am

    I want to make this for dinner tonight. Will I need to make any adjustments if I have less than 2 pounds of chicken? I think I only have 1.5 pounds or less. I’m worried mine will burn because my IP is always finicky too.

    ★★★★★

    Reply
    • Karen says

      January 7, 2019 at 6:50 pm

      I don’t think it will burn. You should be fine with 1 1/2 pounds!

      Reply
  49. Stacy says

    January 4, 2019 at 8:36 pm

    When my children were young I made a slow cooker version of this frequently. After many years (our children are now adults) my husband asked if I could make this for dinner. I was excited to find your IP directions! He declared “This tastes better than when you’d make it in the slow cooker!”
    Thank you!! It looks like this recipe is coming out of retirement in our house.

    ★★★★★

    Reply
    • Karen says

      January 4, 2019 at 9:22 pm

      Nice!

      Reply
    • Kera says

      March 21, 2021 at 4:56 pm

      Like another, I have been using this recipe in my crockpot for years and my family loves it. I’m excited for an instant pot version to try. I want to try some of the other seasoning options as well as cream cheese alternatives to see how they turn out as well. I am curious how cooking the cream cheese with everything else would turn out. One comment said it worked, maybe I’ll try it?? One question I had also was what amount would you consider 1 serving? It says serves 8-10, but I’m not sure how much that equates out to?? Great recipe, thanks for sharing the conversion!

      ★★★★

      Reply
  50. Missy says

    November 30, 2018 at 6:18 pm

    This is a staple in our house. We have it at least twice a month. I leave out the butter mostly because I forget to add it & I have started to add 1/4 cup of mayo when I add the cream cheese. I know it seems weird but one of my favorite casserole dishes has that combo & it’s a hit. We just love this recipe so much!

    ★★★★★

    Reply
    • Karen says

      December 3, 2018 at 12:51 pm

      Sounds good!!

      Reply
  51. Lindsay Coffman says

    November 26, 2018 at 6:37 pm

    My family (37, 8 & 7) loves this so thank you! I occasionally exchange a ranch packet for Italian. And even throw in some whole pepperoncinis every once in a while. Adults eat it over riced cauliflower and kids love it with egg noodles. A hit for us!

    ★★★★★

    Reply
  52. Olacia Akon says

    October 9, 2018 at 7:54 pm

    Winner, Winner, Chicken Dinner! My hubby and son are super picky eaters. No mayo, no sour cream, no mustard, lettuce – ketchup only types. But they loved this recipe! My son ate an enormous portion the first night then ate an even more enormous leftover portion the next night. I served over hot buttered noodles. I didn’t have broth so I added water to the remnants of the soup can, shook it up and poured it in. I do suggest seasoning to taste. It was just a bit bland for my liking even though I seasoned the chicken prior to cooking. A pinch or two of salt and some black pepper were all that was needed. Yum! I’m excited to make more of the recipes on this site.

    ★★★★★

    Reply
    • Karen says

      October 10, 2018 at 10:42 am

      So glad you got them to eat something LOL!!! That is always a good feeling.

      Reply
  53. Holli Black says

    October 1, 2018 at 5:31 pm

    This is the best instant pot recipe I’ve done so far!!! Delicious! I’m gonna try with bone in thighs next. Should the time stay the same?
    Thank you for the delicious recipe!!

    ★★★★★

    Reply
    • Karen says

      October 2, 2018 at 2:01 pm

      I would do 18 minutes for bone in chicken! I’m glad you liked it 🙂

      Reply
  54. Steve says

    September 27, 2018 at 12:21 pm

    Has anyone tried this without adding the cream cheese for a more brothy sauce? It seems like ut would be good that way too.

    Reply
  55. Heather says

    September 17, 2018 at 8:39 pm

    My suggestion would be to make chicken breasts and rice in the instant pot (i did 27mins frozen breasts/brown rice).. Because cream based anything just burns. Add mix to casserole dish with some cheese on top and bake 350/15-20mins to cook together remaining cream ingredients and ‘brown’ cheese. Little extra work but i promise its Delicious. (And if u want, you could add steamed veggies in the mix or keep them on the side.)

    ★★★★

    Reply
  56. Jan says

    September 16, 2018 at 4:00 pm

    Is the can of cream soup supposed to be a condensed cream soup? Thanks.

    Reply
    • Karen says

      September 17, 2018 at 1:37 pm

      yes it is

      Reply
      • Jamie says

        March 1, 2019 at 9:40 pm

        Is it ok to use frozen chicken in the recipe as is or do u thaw it first?

        Reply
        • Karen says

          March 2, 2019 at 3:21 pm

          you can use frozen chicken. add a couple of minutes to the cooking time.

          Reply
  57. Tara says

    September 10, 2018 at 6:22 pm

    Aw man, mine burned too! I increased the broth to 1.5 cups and used 2 10-ounce cans of soup. I’m so bummed, it was beginning to smell delicious!

    Between the rice and this, I’ve been cooking for 2 hours. Instant Pot my big behind!! 😀

    Reply
  58. Jen says

    September 8, 2018 at 5:00 am

    I’m going to try this with golden mushroom soup instead of the cream of chicken. I have a crock pot recipe that I love with those ingredients – chicken, butter, Italian dressing mix, cream cheese and golden mushroom soup. The person who gave it to me calls it Angel Chicken and serves it over angel hair pasta.

    Reply
    • Karen says

      September 8, 2018 at 6:09 pm

      Wow that sounds awesome!

      Reply
  59. Erin says

    August 29, 2018 at 11:18 am

    My picky boys and husband enjoyed this recipe! I used a little over 2lbs of chicken. Next time I will use more chicken and may add some baby carrots of frozen veggies and serve with biscuits for a “pot pie” type of feel. Like the suggestion of egg noodles as well. I recently bought my second Instant Pot and cooked the rice and this dish at the same time. I really like having a second pot!

    ★★★★★

    Reply
  60. Erin says

    August 21, 2018 at 3:45 pm

    Could I use this recipe with frozen chicken breasts? Would I need to alter the time at all?

    Reply
    • Karen says

      August 21, 2018 at 4:59 pm

      yes you can use frozen chicken breasts. 12 minutes should be good.

      Reply
  61. Beth H. says

    August 16, 2018 at 3:14 pm

    Made this last night… and my extremely picky 15 year old went back for seconds and thirds, and then asked if she could take leftovers for lunch at marching band practice today! The sauce is the hit – the only substitution I made was cream of onion soup instead of cream of chicken. (Can’t find that stuff in the store – I buy it by the 12 pack through Amazon.) Oh, and along with one chicken breast (for the husband who won’t eat dark meat), I used boneless thighs for the rest of us. Absolutely wonderful – and I frankly think that sauce could be doubled and turned into a soup if thinned a bit and veggies added. The kids were going back after the sauce even after they were too full for chicken! Thank you for the recipe!

    ★★★★★

    Reply
    • Karen says

      August 16, 2018 at 4:01 pm

      SO nice to hear this, Beth!

      Reply
  62. Barbara says

    August 4, 2018 at 2:23 pm

    I just made this and my family loved it! I only used half a pack of dry Italian dressing because it’s very salty. Otherwise, I followed the directions exactly. It’s delicious!!!

    ★★★★★

    Reply
    • Karen says

      August 6, 2018 at 8:54 pm

      So glad you liked it!

      Reply
  63. Grace Arnold says

    July 30, 2018 at 7:45 pm

    I made this tonight for dinner. I followed the directions, but also got the dreaded “Burn” warning. I’m not sure what caused it, but somewhere I had seen a suggestion to purchase an extra insert pot, which I did. I’m glad I had that extra one to transfer everything over. I just put the clean pot back in the cooker, reset the time, and had a tasty meal in the end. I served it over previously cooked Yukon Gold potatoes and some cucumber salad from our garden. My DH is a picky eater and he loved it! We will definitely be having it again.

    ★★★★

    Reply
  64. Julie Lopez says

    July 22, 2018 at 5:40 pm

    Just got my Instant Pot. First thing I tried was this recipe! It was delicious! We made it just as the instructions said, no substitutes! Will definitely share with my friends!

    ★★★★★

    Reply
    • Karen says

      July 24, 2018 at 8:19 pm

      Nice! I’m glad you got an Instant Pot. I hope you love it.

      Reply
  65. Matt says

    June 27, 2018 at 8:02 pm

    I made this tonight for my very picky 14 y/o neice. She loved it and even had seconds! I cut the butter back a bit and served it with a nice salad. Love all tasty meals the IP makes.

    ★★★★★

    Reply
    • Karen says

      June 28, 2018 at 10:47 am

      Nice! I love hearing that picky kids will eat it 🙂

      Reply
  66. Rachelle says

    May 10, 2018 at 8:37 am

    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!

    Reply
    • Karen says

      May 10, 2018 at 10:15 am

      Yum that sounds so good Rachelle!

      Reply
  67. Rachelle says

    May 9, 2018 at 4:01 pm

    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?

    Reply
    • Karen says

      May 11, 2018 at 7:57 am

      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.

      Reply
      • Rachelle says

        May 25, 2018 at 12:39 pm

        Thank you!

        Reply
  68. Ashley says

    April 17, 2018 at 4:28 pm

    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.

    ★★★★★

    Reply
  69. Whitney says

    April 13, 2018 at 5:46 pm

    Quick question — should this be run on manual low or manual high pressure? Or is there a different setting we should use? Thanks!

    Reply
    • Karen says

      April 14, 2018 at 8:57 pm

      manual high pressure

      Reply
  70. Autumn says

    April 11, 2018 at 5:32 pm

    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!

    ★★★★★

    Reply
    • Karen says

      April 11, 2018 at 6:52 pm

      I like it!!!

      Reply
  71. Ashley says

    March 23, 2018 at 11:28 am

    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!!

    Reply
    • Karen says

      March 26, 2018 at 11:13 am

      Hi Ashley, I’m glad you found this recipe. We actually ate this last night over quinoa. It is so easy and yummy!

      Reply
  72. Sarah says

    March 22, 2018 at 6:45 pm

    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!

    Reply
    • Karen says

      March 23, 2018 at 11:21 am

      Yum! Sounds awesome 🙂

      Reply
  73. Robin W says

    March 5, 2018 at 11:04 am

    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!

    ★★★★★

    Reply
    • Karen says

      March 5, 2018 at 11:43 am

      Nice Robin! Both ways sound delicious 🙂

      Reply
    • Gloria Johnson says

      March 5, 2018 at 1:03 pm

      Did you have to adjust the cooking time since you doubled it?

      Reply
      • Karen says

        March 6, 2018 at 2:18 pm

        Nope, it’ll just take more time to come to pressure.

        Reply
  74. Courtney says

    February 12, 2018 at 2:28 pm

    A new favorite! This recipe is so delicious!

    Reply
    • Karen says

      February 12, 2018 at 4:07 pm

      I agree 🙂

      Reply
      • HEATHER HUMKE says

        March 10, 2018 at 1:32 pm

        Have u made it with adding cream cheese at the beginning instead of afterwards

        Reply
        • Karen says

          March 12, 2018 at 2:44 pm

          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!”

          Reply
  75. Amy says

    February 6, 2018 at 10:24 am

    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.

    Reply
    • lori says

      March 27, 2018 at 5:48 pm

      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.

      Reply
  76. Susan says

    February 2, 2018 at 8:38 pm

    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!

    ★★★★★

    Reply
    • Karen says

      February 2, 2018 at 8:47 pm

      How awesome!! Thanks for sharing Susan 🙂

      Reply
  77. Rosanna says

    January 31, 2018 at 4:30 pm

    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?

    Reply
    • Karen says

      February 1, 2018 at 11:16 am

      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!

      Reply
  78. Terry says

    January 29, 2018 at 3:30 pm

    What is a substitute for broth ……water

    Reply
  79. Paris says

    January 23, 2018 at 6:23 pm

    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!

    Reply
    • Karen says

      January 23, 2018 at 8:04 pm

      Thank you Paris! I am thankful for you too. Have a great day.

      Reply
  80. Carrie says

    January 11, 2018 at 6:36 pm

    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.

    ★★★

    Reply
    • Karen says

      January 12, 2018 at 10:15 pm

      I’m sorry! when I made it it was so good 🙂

      Reply
  81. Lindsey says

    January 10, 2018 at 3:38 pm

    If you use frozen chicken how much time would you add to cooking?

    Reply
    • Karen says

      January 11, 2018 at 1:19 pm

      It will be the same time. The pot will just take the pot longer to come to pressure.

      Reply
      • Max in Mexico says

        September 27, 2019 at 11:39 am

        I think this is a miss print. Time should be increased when using frozen chicken to 12 minutes.

        Reply
  82. Deb says

    December 18, 2017 at 8:33 pm

    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.

    Reply
  83. Deb says

    December 18, 2017 at 8:28 pm

    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!

    ★★★★★

    Reply
    • Karen says

      December 19, 2017 at 2:14 pm

      wow! I am so happy that it worked. I was nervous it would curdle.

      Reply
  84. Michael Murphy says

    December 12, 2017 at 4:02 pm

    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.

    ★★★★★

    Reply
  85. Stacy says

    December 10, 2017 at 7:04 pm

    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?

    Reply
    • Karen says

      December 12, 2017 at 2:43 pm

      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!

      Reply
  86. Tara says

    December 10, 2017 at 4:25 pm

    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!

    ★★★★

    Reply
  87. Debbie H says

    December 9, 2017 at 2:23 pm

    Sounds tasty! Could you cook the rice at the same time using pot-in-pot method? If so, how would you adjust the instructions?

    Reply
    • Karen says

      December 12, 2017 at 2:43 pm

      I need to do some more recipe testing to see if this is possible! Stay tuned!

      Reply
  88. Deborah Groom says

    December 8, 2017 at 12:53 pm

    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.

    Reply
    • Karen says

      December 12, 2017 at 1:44 pm

      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.

      Reply
      • Salina says

        September 1, 2018 at 2:13 pm

        Ty for the ingredients for Italian dressing mix it’s the only thing I am missing. Can’t wait to make

        Reply

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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.
Karen
 

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