Instant Pot Creamy Chicken with Mushrooms - Dump and Go Dinner
Pressure cooked with sliced mushrooms in cream of chicken soup, this chicken freezer meal recipe is quick, easy, and out of this world! Try serving it atop your favorite pasta or alongside some mashed potatoes and steamed peas.
Ingredients
- 2 pounds quarter Chicken, Boneless Breasts
- 13 ⅓ ounces Cream of Chicken Soup
- ⅓ cups slice Mushrooms
- ½ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ⅔ teaspoons Garlic Powder
- 1 cup Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide chicken equally among indicated number of round freezer containers.
- 8956032 Upgrade to a paid membership 3698 to unlock all instructions 43731
- 2941497 Upgrade to a paid membership 350 to unlock all instructions 78682
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
- 2838967 Upgrade to a paid membership 73514 to unlock all instructions 61642
- 1462937 Upgrade to a paid membership 28731 to unlock all instructions 56898
- 2915366 Upgrade to a paid membership 41158 to unlock all instructions 6072
- 5635253 Upgrade to a paid membership 7287 to unlock all instructions 44843
- 7176535 Upgrade to a paid membership 59965 to unlock all instructions 65882
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add water and chicken to the Instant Pot.
- Mix remaining ingredients and pour on top of chicken.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.
- Remove chicken and change setting to saute to thicken sauce for a few minutes.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 9 ounces Amount Per Serving
- Calories
- 373
- Total Fat
- 14g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 174mg
- Sodium
- 923mg
- Total Carbohydrates
- 6g
- Fiber
- 0g
- Sugar
- 0g
- Protein
- 53g
- WW Freestyle
- 3
12 Comments
Join the discussionHow much water?
Hi Melinda ~ On cooking day, you’ll add 1 cup of water to your Instant Pot when you cook this recipe. Hope this helps! ~OAMM
For recipes with cream of chicken or cream of mushroom soup am I supposed to use that amount of condensed soup or add water to equal the amount in the recipe?
Hi Amy, You just need to use the condensed soup, no additional water required. Great question! ~ OAMM
Ok, I’m slightly confused here. The recipe states to add water, but there is no amount stated, so Melinda asks how much? One answer is to add a cup of water to the recipe and the other contends the liquid in the condensed cream of chicken soup is enough. Which is correct?
Hi David! You just need to use the condensed soup, no additional water required. Great question!
Hi. Just making sure… we add the can of soup as it without reconstituting it but when actually cooking, whether right away or from freezer we add 1 cup of water, correct?
Hi Lisa, You are correct, you just need to add the soup without reconstituting it. And yes, when you are ready to cook the meal, add the water at that time. If you freeze it ahead of time, don’t add the water until cook day. Hope this helps!
How long to cook if breasts are frozen
Your Instant Pot manual has a table of that lists cooking times for a variety of types of meat. I would recommend you start with that to determine your cooking time.
We also have some recommended cook times listed in this post: https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/.
As far as cooking from frozen, for Instant Pot recipes, we have tested all recipes, and mostly find that it would be the same amount of time to cook from fresh or frozen. (It will take longer to come to pressure when frozen, though!) We do realize that because of different variables (how thick pieces of meat are etc.), others could have a different experience.
If you find that it is not cooked through after the initial time listed, you can simply add a little time at the end. We would rather have you add time than for it to be overcooked ?
You say 13 1/3 oz of cream of chicken soup…it only comes in 10 oz cans and if I use 2 cans then I am wasting some.
All of our recipes are scalable when added to a custom menu (for members) so this amount will change depending upon how many servings you are preparing. I would suggest either increasing or decreasing your servings if you want less waste, or you can always freeze the remaining and thaw to add to another dish later. Happy cooking!