Freezer Meal Recipes / Dinner / Instant Pot “Light” Cream Cheese Chicken

Instant Pot “Light” Cream Cheese Chicken

Creamy, light and ready in a flash, this Instant Pot version of our Cream Cheese Chicken is an easy, waistline friendly recipe great for springtime or the holiday season alike.
4 Servings Meet The Cook Print
Instant Pot “Light” Cream Cheese Chicken


  • 7 ⅛ ounces Cream of Chicken Soup, Fat Free
  • 5 ⅓ ounces Cream Cheese, Fat Free
  • ⅔ ounces Italian Dressing Dry Mix
  • 1 ⅓ pounds quarter Chicken, Boneless Breasts

Freezer Containers


  • Labels

Nutritional Information

  • Serving Size: 5 ounces chicken and 1/3 cup sauce
  • 231 Calories
  • 3g Fat
  • 0g Sat Fat
  • 93mg Cholesterol
  • 848mg Sodium
  • 105mg Potassium
  • 9g Carbs
  • 0g Fiber
  • 2g Sugars
  • 41g Protein
  • 5 WW+ Points
  • 3 WW Smart Points

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, cream cheese and dressing mix into Instant Pot.
  3. Lock cover into place and seal steam nozzle
  4. Set on poultry setting or manually set for 15 minutes.
  5. Naturally release pressure for 5 minutes then quick release remaining pressure.

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, cream cheese 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. **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 into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle
  4. Set on poultry setting or set manually for 10 minutes.
  5. Naturally release pressure for 5 minutes then quick release remaining pressure.


Join the discussion
  1. This was amazing!! But when do you add the pasta? I made it with frozen chicken breasts and wasn’t sure about adding more liquid and time for pasta so I just made it separate…

    1. That was correct! This recipe is for the Chicken and the pasta should be made separately. We hope you enjoyed!

    1. Wendy, sorry to hear this recipe didn’t turn out for you. I am assuming you were cooking from frozen? How long did you saute for?

    1. Micki, that’s a great question! When using frozen chicken breasts I usually add 10-15 minutes depending on the size of the breasts. You would keep it on the same setting just manually adding the time! Hope that helps 🙂

  2. I just started WW. What is the difference in the WW plus and WW Smart points? Which points am I following? I go to my first meeting tomorrow. Thanks

  3. Does this need water added, seems like it’s not enough liquid? This tasted great but didn’t cook right. I made it ahead and froze the ingredients. Cooking day I let it thaw for about an hour on the counter in the sealed container just enough so it released easily and dropped in. I set to pressure cook on high for 12 minutes since it was a recipe for 6. It did natural release for about 15 minutes until I was ready and it was not only not done the chicken was raw and partially frozen.

    I turned it back on again, it took a long time to come up to pressure and start cooking. The little metal float peg never came up but the cooking time started. The peg still never came up and as soon as the cooking was done I was able to open the pot without pushing the pressure release. It was cooked but the chicken was tough. I did it a 3rd time. Still never came to pressure but was cooked now and very burnt on the bottom.

    The problem is not the pot because I added water and set it to “sanitize” for 30 minutes and it came to pressure and the pin popped up.

    Help! We liked the taste and I would make it again but why did it not cook? IP says minimum liquid is 1 cup, the condensed soup seems too thick to do the job.

    1. Hey, Julia! When cooking from frozen you’ll want to follow the third set of directions which instructs you to saute for 5 minutes, cook for 10 minutes on poultry, and then NPR for only 5 minutes. Because there are so many variables with pressure cooking 1-2 minutes can make a difference. Here is a helpful post on this. In regard to the liquid, you really only need 1/2 a cup and it just has to be liquid. We’re always available to chat in the bottom right-hand corner if you have more questions!

      1. I guess I did leave it out of the info I wrote up but I did saute for 5 minutes first then I pressure cooked on high for 12 minutes but it never came to pressure and was still partially frozen. My IP ultra does not have a poultry selection.

        1. Sorry to hear this! Hopefully the blog post we linked will be able to provide a point of reference and it will turn out better next time!

      2. I read the non-light version of this recipe and they have updated it to add water because of numerous people having the same problem. I will do that next time.

      3. Are you using the standard condensed Cream of Chicken soup or some other brand that is not condensed?

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