Instant Pot Creamy Chicken–the easiest cheater recipe out there. Chicken, cream cheese, cream of chicken soup and an Italian dressing mix packet are combined to make a delicious chicken and rice dinner with hardly any work. This version is made in your electric pressure cooker in just a few minutes.
Get the SLOW COOKER version of the recipe here
Instant Pot Creamy Chicken
Almost 9 years ago I started this website. When I started my “project” to cook 365 slow cooker recipes in 365 days I was pretty inexperienced in the kitchen. In fact, I only had one good slow cooker recipe. It was this slow cooker creamy chicken recipe. My sister Gina had shared it with me. Basically you threw some chicken in the crockpot along with cream cheese, cream of chicken soup and Italian dressing mix. It was easy and it tasted amazing. I loved the idea of throwing a few ingredients into a pot, walking away and then coming back for an amazing dinner. I still love these types of recipes even though I am a lot more experienced in the kitchen. I don’t know anyone who doesn’t love an easy, tasty recipe like this.
The other day I had to cook for 40 girls. I decided to make 2 big pots of rice in the Instant Pot and 3 big crockpots full of this chicken and rice. It was a perfect easy dinner that didn’t take me all day and all the girls loved it. We served it alongside corn and salads.
You can also make this creamy chicken in the Instant Pot. If you’re in a hurry you can throw the ingredients in the pot and walk away and come back a few minutes later to a comforting creamy chicken and rice dinner.
More easy recipes…
Instant Pot Cheesy Chicken Rice and Broccoli Casserole
Instant Pot Chicken Alfredo with Spaghetti Squash
Instant Pot Beef Stroganoff
Instant Pot 3 Ingredient Chicken and Gravy
4 Ingredient Instant Pot Chicken Chile Verde
5 Ingredient Pressure Cooker Chicken Tacos
What Pressure Cooker Did You Use?
To make instant pot creamy chicken I used my 6 quart Instant Pot Duo 60 7 in 1.* I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
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Instant Pot Creamy Chicken
- 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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The easiest cheater recipe out there. Chicken, cream cheese, cream of chicken soup and an Italian dressing mix packet are combined to make a delicious chicken and rice dinner with hardly any work. This version is made in your electric pressure cooker in just a few minutes.
Ingredients
- 1 cup chicken broth
- 1 (0.7 oz) package dry italian dressing mix (I used the Good Seasonings brand)
- 1 (13.75 oz) can cream of chicken soup
- 1/4 cup butter
- 2–3 pounds boneless, skinless chicken breasts
- 1 (8 oz) package cream cheese
Instructions
- Add chicken broth to the Instant Pot. Stir in the dry italian dressing mix. Stir in the cream of chicken soup. Add in the butter. Nestle the chicken into the pot.
- Lock the lid in place and make sure valve is set to “sealing.” Set the manual pressure cook button to 10 minutes. Let the pressure release naturally for 10 minutes and then release the rest of the pressure by moving the valve to “venting.”
- Remove the lid and break up the chicken, if desired, into chunks. Stir in the package of cream cheese until it is melted. You may want to use the saute setting to melt the cream cheese quicker.
- Serve chicken and sauce over hot cooked rice.
Notes
You can stretch this meal out by adding another can of cream of chicken soup or extra chicken broth. I used my 6 quart Instant Pot Duo 60 7 in 1.* You can make this in your slow cooker too. Get the slow cooker version here.
- Category: Chicken
- Method: Instant Pot
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I forgot to rate the recipe…I would give 10 starts if that was an option.
So 5 stars it is!
★★★★★
YESSS!
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 🙂
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.
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!
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