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Boneless, skinless chicken breasts
8 ounces cream cheese
1 can cream of mushroom soup
Place chicken in Instant Pot, then add remaining ingredients.
Manual for 20 minutes.
Natural Pressure Release.
Shred the chicken. (Chicken can be shredded with an electric mixer!)
Thicken sauce on Sauté mode with a cornstarch slurry.
Return shredded chicken to the Instant pot, and cook for another 5 minutes.
Serve over pasta, rice, biscuits or whatever you like.
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