Instant Pot Chicken with Cream of Mushroom Soup
oup
Ingredients:
– 1.5 pounds boneless, skinless chicken breasts
– 1 can cream of mushroom soup
– 1 cup chicken broth
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Season chicken breasts with salt and pepper.
2. Press the “Saute” button on the Instant Pot and add olive oil.
3. Brown the chicken breasts on both sides, then remove from the Instant Pot and set aside.
4. Add diced onions and garlic to the Instant Pot and sauté until softened.
5. Add cream of mushroom soup, chicken broth, dried thyme, and dried parsley to the Instant Pot. Stir to combine.
6. Return the chicken breasts to the Instant Pot, making sure they are coated with the sauce.
7. Close the lid of the Instant Pot and set the vent to “Sealing”. Cook on high pressure for 10 minutes.
8. Once the cooking time is up, quick release the pressure and carefully remove the lid.
9. Serve the chicken and sauce over rice or noodles, garnished with fresh parsley if desired. Enjoy!