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.
Print
Instant Pot Creamy Chicken
- 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
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
- 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
- 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).
- 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.”
- 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.
- Category: Chicken
- Method: Instant Pot
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Super amazing! Yum!! Will definitely do this again.
★★★★★
So glad to hear it! Thanks for the 5 stars, Nicole!
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!
★★★★★
You are welcome Rita!
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?
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.
Right. I find that cream cheese is okay! If you want you can also add it in later.
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
★★★★★
Yum sounds amazing Brenda! Thank you!
I would like to make this recipe. How would I adjust the recipe for a 3 quart instant pot? Thank you.
Same for the 3 quart
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.
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.
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.
★★★★★
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.
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!!
★★★★★
That is so great! Thanks for sharing and giving the recipe 5 stars!
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!
★★★★★
I would cook for 12 minutes with a 10 minute natural pressure release
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.
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!
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!
★★★★★
I like the idea of the sweet potatoes! Sounds so good.
Ah-mazing!
★★★★★
Thanks for the 5 stars!
I made this last night, OH MY ATLANTA is was soooo good! Thank you!!
★★★★★
oh my atlanta 🤣🤣
I’m afraid of a burn notice. Could I wait and add the chicken soup at the end along with the cream cheese?
yes you could!
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.
★★★★★
👏👏👏
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?
You can fill your pot up, just make sure there is at least 2 inches of open space at the top of the pot.
Thank you! I will try the recipe sometime soon!
Did you make it? Big batch meals are my goal.
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!
★★★★★
Glad to hear you enjoyed this Instant Pot creamy chicken recipe!
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.
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
★★★★★
Good to hear it worked well with your changes! Love it when that happens.
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?
★★★★★
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.
Thank you.
can I use drumsticks instead? if so how long do I cook in instant pot
Yes you can. I would do 12 minutes.
thank u . I’m trying your way first.. I thought I had the drumsticks layed out in fridge but didn’t..
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?
I bet that would help!
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!
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.
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.
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!
Love the cauliflower idea!
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.
★★★★★
Yep that would be fine
How long do you need to cook frozen chicken for this recipe ?
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.
★★★★
Glad it worked out well for you, thanks for sharing your experience!
I would try 15 minutes
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.
Glad you liked it! And yes cornstarch would help with making it thicker.
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!
★★★★★
Cool! Glad you liked it!
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
Rice is done separately. And the sauce could be thickened with cornstarch. That’s what I would do!
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!
★★★★★
Thanks for the lipton recipe secrets tip! I’ll have to find that at the grocery store next time I go!
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?
★★★★★
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!
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!
★★★★★
You are a nice sister! 👏
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!!
★★★★★
Glad you all liked it Rachael! 👏
Hi, can I substitute sour cream for the cream cheese?
Sure, add it after the pressure cooking is over.
Awesome chicken recipe and so easy! I make it all the time for my large family. (And I use frozen chicken breasts!) 🤫😆
★★★★★
Cool! Don’t you love recipes that you can use frozen chicken with?!
Teach me how to adjust times for frozen chicken! I defrosted it first, and it was painful! Still tasted great though!
★★★★★
Perhaps this would be helpful to you: https://www.365daysofcrockpot.com/how-to-cook-chicken-breasts-in-the-instant-pot-frozen-or-fresh/
Thank you!
★★★★★
Delicious! I didn’t have the Italian mix so just used an onion soup mix. Turned out very well!
★★★★★
Oh that’s a good idea! Thank you for sharing your experience.
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 😀
★★★★★
Glad you and HE liked it! Win!
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.
★★★★★
Glad you liked it Marie! It is a staple at our house 🙂
I forgot to rate the recipe…I would give 10 starts if that was an option.
So 5 stars it is!
★★★★★
YESSS!
I don’t have italian packaged dressing. Should I leave it out or use Italian dressing (liquid) and how much if so?
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.
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.
I know Pinch of Yum has a homemade cream of chicken soup recipe. I’ve used it before.
this is delicious & easy!! with the leftoveres i added parmesan & broccoli
Sounds great with the broccoli!
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
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)
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?
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.
Thanks for following along Sharon. I will keep that in mind!
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.
★★★★★
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.
Can you cut up the chicken before hand?
Yes but you will only need a 4-5 minute cooking time then.
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!
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 🙂
Did you try it with the cream cheese added at the beginning?
I’ve done it and it works well!
Could you do this with frozen chicken? If so does time change?
Please advise on time conversion for frozen
Disregard. I found it
What did you find about frozen chicken? I am wondering as well
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!)
I bet you could stir in heavy cream.
Sour cream would be a great substitute for the cream cheese.
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?
★★★★★
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.
What if you have a larger instant pot? Is the cooking time different?
The pot will take longer to come to pressure but cooking times should be similar. I would keep it the same.
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!
★★★★★
Sounds awesome! Love that idea.
Add the juice of half a lemon to brighten the flavors. This put the recipe over the top!!
★★★★★
Nice idea!
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!
★★★★★
Wow! Thanks so much Jill!
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?
Sure you could do either way!
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.
★★★★★
Yes it can! I’d increase cooking time to 15 minutes.
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.
★★★★★
I don’t think it will burn. You should be fine with 1 1/2 pounds!
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.
★★★★★
Nice!
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!
★★★★
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!
★★★★★
Sounds good!!
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!
★★★★★
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.
★★★★★
So glad you got them to eat something LOL!!! That is always a good feeling.
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!!
★★★★★
I would do 18 minutes for bone in chicken! I’m glad you liked it 🙂
Has anyone tried this without adding the cream cheese for a more brothy sauce? It seems like ut would be good that way too.
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.)
★★★★
Is the can of cream soup supposed to be a condensed cream soup? Thanks.
yes it is
Is it ok to use frozen chicken in the recipe as is or do u thaw it first?
you can use frozen chicken. add a couple of minutes to the cooking time.
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!! 😀
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.
Wow that sounds awesome!
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!
★★★★★
Could I use this recipe with frozen chicken breasts? Would I need to alter the time at all?
yes you can use frozen chicken breasts. 12 minutes should be good.
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!
★★★★★
SO nice to hear this, Beth!
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!!!
★★★★★
So glad you liked it!
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.
★★★★
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!
★★★★★
Nice! I’m glad you got an Instant Pot. I hope you love it.
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.
★★★★★
Nice! I love hearing that picky kids will eat it 🙂
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.
I think this is a miss print. Time should be increased when using frozen chicken to 12 minutes.
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.
Ty for the ingredients for Italian dressing mix it’s the only thing I am missing. Can’t wait to make