Best Instant Pot Italian Chicken Recipes

INSTANT POT ITALIAN CHICKEN & VEGGIE SOUP RECIPE BY TASTY

Instant Pot Italian Chicken & Veggie Soup Recipe by Tasty image

Here's what you need: olive oil, medium sweet onion, Prego® Traditional Italian Sauce, Swanson Chicken Broth, celery stalks, medium carrots, red potato, medium zucchinis, chicken breast, kosher salt, ground black pepper, fresh parsley

Provided by Prego

Categories Lunch

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium sweet onion, finely diced
1 jar Prego® Traditional Italian Sauce
7 cups Swanson Chicken Broth
4 celery stalks, cut into ½-inch (1.24 cm) pieces (option to swap for your favorite veggie)
2 medium carrots, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
1 lb red potato, cut into 1 inch (2.5 cm) (option to swap for your favorite veggie)
2 medium zucchinis, cut into ½-inch (1.24 cm) pieces (option to use frozen or swap for your favorite veggie)
1 lb chicken breast, cut in half
kosher salt
ground black pepper
¼ cup fresh parsley, chopped, for garnish (optional)

Steps:

Turn the Instant Pot to the sauté function and add the olive oil. When the oil is hot, add the onion and sauté for 3 minutes, until soft and starting to brown.
Add the Prego® Traditional Italian Sauce and Swanson Chicken Broth and stir to combine. Add the celery, carrots, potatoes, and zucchini, then place the chicken breast portions on top.
Close and lock the lid of the Instant Pot. Cook on high pressure for 8 minutes, then release the pressure.
Remove the chicken from the pot, shred, then return to the soup. Season to taste with salt and pepper.
Ladle the soup into bowls and garnish with parsley.
Enjoy!

INSTANT POT® ITALIAN CHICKEN

Instant Pot® Italian Chicken image

Super easy Instant Pot® Italian chicken recipe. Serve over rice or mashed potatoes.

Provided by THEHOLLANDS

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon salted butter
1 tablespoon minced garlic
2 (5 ounce) frozen skinless, boneless chicken breasts
1 (4.5 ounce) can sliced mushrooms, drained
2 (.7 ounce) packages dry Italian-style salad dressing mix
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter to melt; then add garlic and saute for about 1 minutes. Add chicken, mushrooms, and 1 package of salad dressing mix. Pour broth over top.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Take chicken out and shred with 2 forks.
Select Saute function. Add cream of chicken soup, remaining Italian dressing mix packet, and cream cheese; stir to mix. Add shredded chicken back in. Heat through, stirring occasionally, for 5 minutes. Serve.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 14.5 g, Cholesterol 117 mg, Fat 28.7 g, Fiber 0.8 g, Protein 21.8 g, SaturatedFat 15.8 g, Sodium 2736.2 mg, Sugar 6.4 g