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

Ingredients

  • 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

Supplies

  • 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.

11 Comments

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

Leave a Reply

Your email address will not be published.

Share86
Tweet
Pin439
+11
Share