Freezer Meal Recipes / Dinner / Instant Pot Creamy Italian Chicken

Instant Pot Creamy Italian Chicken

In need of a no fuss meal you can have to the table from frozen in less than 30 minutes? Try this Instant Pot version of our Creamy Italian Chicken! Luscious cream sauce bathes tender chicken breasts and al dente bowtie pasta with classic Italian flavor worth savoring.
4 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
Instant Pot Creamy Italian Chicken

Ingredients

  • 2 pounds quarter Chicken, Boneless Breasts
  • 2 tablespoons Italian Dressing Dry Mix
  • 8 ounces soften Cream Cheese
  • 3 cups Cream of Chicken Soup
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 2 cups Water
  • 4 cups cook Farfalle (Bowtie)

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. If chicken breasts are larger than 1/4 inch thick, cut in half lengthwise to reduce thickness.
  3. In the inner pot, mix together chicken, dressing mix, cream cheese, cream of chicken soup and water. ***** Though it doesn't seem likely that this recipe will work for liquid issues--we assure you this recipe has been tested multiple times in the Instant Pot with great success.**
  4. Lock cover into place and seal steam nozzle.
  5. Cook on the chicken setting or manually set for 15 minutes. If you are using frozen chicken, add an additional 10 minutes.
  6. Naturally release pressure for 5 minutes then quick release remaining pressure.
  7. Serve over cooked pasta.

Freeze For Later Cooking 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?

  1. If chicken breasts are larger than 1/4 inch thick, cut in half lengthwise to reduce thickness.
  2. In a large bowl, mix together dressing mix, cream cheese, and cream of chicken soup.
  3. Divide chicken breasts and cream cheese mixture among indicated number of round freezer safe containers, label and freeze.

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.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents and water into inner pot. *** Though it doesn't seem likely that this recipe will work for liquid issues--we assure you this recipe has been tested multiple times in the Instant Pot with great success.**
  3. Lock cover into place and seal steam nozzle.
  4. Cook on the poultry setting (15 minutes) and add an additional 10 minutes or manually set for 25 minutes.
  5. Naturally release pressure for 5 minutes then quick release remaining pressure.
  6. Serve over cooked pasta.

52 Comments

Join the discussion
  1. Can you explain “inner pot” – are you putting water in the bottom and then putting a closed container inside?

    1. We’re referring to the inner pot as the pot that contains the food, the outer pot as the cooking element itself. You will not need to add any additional water, just the canned soup as per the recipe.

  2. Italians don’t use NY style cream cheese or canned chicken soup in sauces. We use real heavy cream, real butter and real oil. It takes less time than this recipe, too

    1. Hi Laina! You do not need to dilute the cream of chicken soup. This recipe has been tested several times, and we haven’t had to add additional liquid. Good luck!

  3. I was so looking forward to this dish tonight but my IP would not come to pressure. It was definitely not operator error or machine malfunction; I wonder if the homemade cream of chicken soup was too thick. Since I tripled the recipe, I’ll have the chance to experiment. I think I will add chicken broth to thin the soup and add more liquid to the pressure cooker.

    1. Hi Carissa, This recipe was tested by three different staff members using two different types of programmable pressure cookers. We’ve had a few users experience similar issues and add an additional 1/2 cup- 1 cup of liquid with success. It may very well have taken longer to come to pressure than normal but again, we have had numerous successes with it. We’d love to hear your results, tweaks, etc so we can continue to log feedback and adjust the recipe, if needed.

      1. I’ve made this again and for my IP, it *is* necessary to add an additional 1 cup liquid (I use chicken broth) in order to have enough liquid to bring the cooker up to pressure. The dish is tasty–and quick–with this modification.

        1. THANK YOU for letting us know! I passed this along to our menu team for review and modification! We do appreciate your feedback, Carissa!

  4. I made this last night and I also had the same problem where my IP did not come to pressure. I’m not sure what you did to get it to cook but when I opened my IP the chicken was raw. I had to take it out and cook it on my stove.

  5. This is the second serving day with this recipe and it does NOT come to pressure. It’s very frustrating. I think this recipe should be removed from the instant pot section of your site.

    1. Hi CindyZ, So sorry for your frustration. Our menu team is looking into the issue. Several members tested it, as well as our user test kitchens, with no issues, but you are not the first to report this problem. We’ll update the recipe accordingly as we get to the bottom of the issue and re-test.

  6. I made this today, but it was REALLY soupy. I think you meant condensed soup.. I used prepared soup didn’t read the comments to figure out that i needed to leave it condensed. It is very YUMMY though.

    1. Tammy, so sorry you had this outcome. Usually cream of chicken soups do not come in a condensed version. They are just open and reheat.

      1. You are incorrect. Cream of Chicken Soup in the US is almost exclusively condensed – we use it in recipes all the time as condensed soup, along with Cream of Mushroom Soup.

        I tried this recipe last night, and added a couple of cups of water. It all cooked, but I was disappointed in the flavor. It was pretty bland.

        1. I just made it. I used a whole packet of Italian dressing mix since it’s the only seasoning & I added 1 1/2 cups of water on the bottom of the pot because I used 3 lbs of chicken. It was really soupy too, so I ran it on saute for a few minutes constantly mixing. Then I turned it off & walked away for about 10 minutes. When I came back it was the perfect consistency! It just needed to evaporate & sit. Everyone in my family had 2 helpings!

  7. Do you have a version that doesn’t use canned anything? Cream of anything is hard to find soy free and we would love to try your version sans Campbells. 🙂

  8. Disappointing! I placed frozen in Instant Pot, pip, on trivet, 1& 1/2 cups water inner pot, manual, high pressure, 25 min, nr 5 min. large lump of frozen chicken in center. Now heating on stove top as family is hungry and waiting🙁.

    1. We’re sorry you found this recipe disappointing. It’s not meant to be a pot in pot recipe which could explain why your chicken was still frozen.

  9. Just made this today. Followed the freeze for later and I also had an issue. The chicken was frozen solid. One big chunk. I was disappointed. Flavor was ok but took an extra 15 to cook.

  10. I followed your directions. As other people mentioned, the Instant Pot did not pressurize. From searching other IP websites, it seems if the liquid is too thick, the IP will fail to pressurize. The cream soup undiluted is too thick so the recipe failed.

    1. Chas, so sorry to hear this. I have passed this recipe along to our MenuBuilder team for further review. Thank you!

  11. started cooking this dish about six months ago. I make it about every two weeks as my family just loves it! I have never had any issues with it whatsoever in my Instant Pot! I have helped out lots of newbies get started Instant Pot cooking and this is always the recipe I start them with and none of them have had issues either. Strange.

  12. I cook a lot of meals for 2 elderly disabled neighbors. Just got my IP a few weeks ago and gathering fast meal ideas. Previoudly, i cooked all morning every Saturday and used lots of pots. No more! Thanks for your recipes. Anxious to try them.

  13. I was DETERMINED to make this work…lol! The recipe above was confusing. Here’s exactly what I did and chicken was tender and sauce was the desired consistency…not runny or too thick. NO problem with reaching pressure.

    Cut 3-5 thawed chicken breasts in half so not too thick. Place into inner pot. Mix 1 packet dressing mix, 1 10.5 can condensed cream of chicken soup and 1 can of water…stir to combine (can be lumpy). Lay softened block of cream cheese on top of chicken, pour above mixture over top.
    Cook on poultry setting, or manual for 15 minutes. Natural release for 5 minutes then quick release. Remove chicken to a serving dish,can break into chunks or shred or leave whole. Stir sauce until well blended. It will thicken a bit on it’s own. Pour over chicken. Serve over rice, noodles or potatoes.

  14. I’ve made this twice, and thought something was wrong with my Instant Pot. But my IP works fine (tested!) — this recipe just doesn’t work as-is for me.

    I put in the chicken, plus the cream of chicken/water/seasoning/cream cheese mixture, and it just never gets up to pressure. 🙁 Both times I’ve just turned it back on for longer and basically let it boil the chicken… honestly, it tastes great, but it’s not pressure cooking.

    Glad I’m not the only one, but it’s weird that it works for some and fails for others. I guess I will keep playing around with the recipe.

  15. I decided to follow Perryville’s instructions. I cut up my chicken into chunks put them in the pot, put the cream cheese on top. Mixed creamed soup, water (I used bone broth), and dressing packet. turned on for 15 min and let it NR for 5. It was awesome! I accidentally used a ranch dressing packet instead of Italian and woo hoo for the mistake because it was delicious. We served over jasmine rice. I highly recommend using broth instead of water, it adds so much flavor.

    1. Oh that sounds so great! What a tasty “mistake”! We are so glad it worked out so well for you!

  16. It seems there’s too much liquid in the inner pot for it to pressurize… this is a brand new 8qt instant pot and the first time ive actually put more than 1 cuo of liquid in it. Still waiting for it to pressurize.. it’s been a half hour.. 🙁

    1. I don’t see why not, you just might have to adjust the time. We’d love to hear how it turns out!

      1. Added 2 cups rigatoni pasta and 1/2 can more of water and combined all in pressure cooker and set it on chicken for 20 minutes, turned out excellent.

  17. I used my Instant Pot — I weighed just under 2 pounds of frozen chicken tenderloins, mixed two cans of Cream of Mushroom soup (what I had), one packet of Italian dressing seasoning, and the 8 oz softened cream cheese. I then added the 1 cup water to the pot after reading comments of other IP users who needed to do so. I set it to cook on manual for 22 minutes. It did take a bit longer to come to pressure–about 30 minutes–probably due to the thick condensed soup. I ended up letting it natural release for 15 minutes before the quick release. It ended up really soupy actually. I think that next time I would add much less water – if any at all. The flavor was still great and the sauce did thicken just enough that it worked really well over pasta. It didn’t turn out like what I was expecting but overall I’m pleased with the results!

  18. I found this recipe confusing. I bought condensed cream of chicken soup because that is all I found. The recipe was not specific about it either. Then, when reading comments, saw that you thought all cream of chicken soup was just open can and heat, ready to eat. I was making half of the recipe fresh and half from frozen. The instructions are not clear when making from fresh. I added the two cups of water and had to thicken up at the end since I wasn’t planning on serving soup. Just found the whole process frustrating. I am hoping that other recipes are easier to follow since I paid for the year membership.

    1. Thanks for your feedback. We apologize that you found this recipe frustrating. We’re always available and happy to chat in the bottom right-hand corner when you have specific questions!

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