Instant Pot Light Cream Cheese Chicken - Updated 5/15/18 - Dump and Go Dinner

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. Place chicken breasts, soup, dressing mix and water into Instant Pot.
3. Lock cover into place and seal steam nozzle
4. Cook on high pressure for 15 minutes.
5. Naturally release pressure for 10 minutes then quick release remaining pressure.
6. Add cream cheese to the pot, stir to combine. Change setting to saute while stirring constantly.

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. In a bowl, combine soup and dressing mix.
2. Divide chicken breasts among indicated number of round containers.
3. Pour sauce over chicken, 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. Thaw: Prep from frozen
2. **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 indicated container.**
3. Place frozen contents and water into inner pot.
4. Lock cover into place and seal steam nozzle
5. Cook on high pressure for 15 minutes.
6. Naturally release pressure for 10 minutes then quick release remaining pressure.
7. Add cream cheese to the pot, stir to combine. Change setting to saute while stirring constantly.