This creamy Italian chicken is bursting with delicious flavors that the whole family will love! It can easily be made as we did below in the Instant Pot or can be adjusted for the slow cooker.
Italian Chicken in the Instant Pot
It is so simple to make and tastes great. In our nearly 12 years of marriage, my husband says that this Instant Pot creamy Italian chicken is his favorite meal I make him.
He loves that it is full of great flavor, plus it’s creamy and comforting. It is especially great during the winter months because it is warm and filling. It goes great with Evolving Tables squash casserole or a side of buttered corn.
This recipe actually came from my amazing step mama Sheila. It was my favorite recipe she made for me whenever I came to visit. She was so sweet after my celiac diagnosis to adapt it gluten-free for me.
I have gone a step further here and made sure that instead of using the dry Italian salad dressing mix, which can be very hard to find, we used fresh herbs and spices to achieve the same delicious taste.
Can I make this in the slow cooker instead?
Yes! I used to make this recipe in my slow cooker and let it do it’s thing for 6-8 hours or so. Just put everything in the pot making sure the cream cheese is on the top and cook on low for 7 hours.
I love that with this creamy Italian chicken in the Instant Pot I can now do that same delicious recipe in under 30 minutes.
What size Instant Pot should I use?
I personally LOVE my 9-in-1 6 quart Instant Pot because it makes big family meals so much easier. Especially for this busy mom who almost always forgets to prepare ahead of time…oops. Anyone else struggle with that?
Luckily with recipes like our 10 minute Instant Pot gluten-free Mac n’ cheese, I can have meals in minutes. I simply put in some canned chicken, leftover ground beef or even tuna for extra protein.
How to make creamy Italian chicken
Place all ingredients in the Instant Pot except cream cheese. Layer starting with water, chicken and seasonings then lastly the cream of chicken soup.
Seal lid and close vent. Cook for 25 minutes on manual or pressure cook. Naturally release pressure for 7 minutes then quick release.
Stir in the cream cheese and seal lid again. Let it just sit for 3 minutes. Remove lid and use a fork or small whisk to combine everything.
Stir with a small whisk or fork then serve over rice or potatoes with more salt and pepper to taste. I also like to serve this meal with warm buttered corn, cold cottage cheese and a green salad.
Pro Tip: While you can do a dump and start for this meal. For a smoother sauce, simply put all the ingredients into a pot EXCEPT the cream cheese and cook.
Once it has cooked and you have let it naturally release, stir in the cream cheese then re-seal the lid and let it sit for 3 minutes. Then use a fork or small whisk to combine everything.
What gluten-free cream of chicken soup do you recommend?
I always recommend our homemade gluten-free cream of chicken soup recipe because you can make a big batch for much cheaper than buying it. Plus, it tastes so great!
It is made with good quality ingredients and works great in recipes but you can also enjoy it on it’s own.
Can I make this a dump and start Instant Pot meal?
Yes, you absolutely can. In our video, I put everything into the pot at once to cook. I will say though, this method curdles the cream cheese so it doesn’t look smooth. It still tastes great though!
I have since recommended a slightly different method that doesn’t take much longer. Those directions are in the recipe below.
What are some other great Instant Pot dump and start meals?
Aren’t they the best?! Our dump and start Instant Pot hamburger soup is so good and will be a new family favorite in your home if you make it!
It’s a classic 30 year old recipe from my mother-in-law that we adapted for the Instant Pot.
The Holy Mess has a great group of 20 dump and start instant pot meals. Cooking with Karli also 25 dump and start instant pot recipes. She even has a creamy Italian chicken pasta!
If you are looking for gluten-free Instant Pot recipes specifically, be sure to check out our roundup of 50 gluten-free Instant Pot recipes!
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Instant Pot Creamy Italian Chicken
Ingredients
- 2 lb. chicken breasts cut in half or pounded to 1/2 inch thickness
- 2 8 oz. packages cream cheese
- 1 12 oz. box Pacific (or another gluten-free brand) cream of chicken soup
- 1 1/2 C water
- 2 tsp. minced garlic
- 1 tsp. sugar
- 2 tsp. onion powder
- 1 T dried oregano
- 1 T salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried basil
- 1/2 tsp. dried parsley
- 1/4 tsp. celery salt
- 1/4 tsp. dried thyme
Instructions
- Place all ingredients in the Instant Pot except cream cheese
- Layer starting with soup then chicken going in first and lastly the seasonings
- Seal lid and close vent
- Cook for 25 minutes on manual or pressure cook
- Naturally release pressure for 7 minutes then quick release
- Stir in the cream cheese and seal lid again
- Let it just sit for 3 minutes
- Remove lid and use a fork or small whisk to combine everything
- Stir and serve over rice or potatoes with more salt and pepper to taste
Notes
Nutrition
If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other Instant Pot recipes you will love…
50 Gluten-Free Instant Pot Recipes
Instant Pot Pineapple Upside Down Cake
Instant Pot Pork with Cinnamon Apples
*Video from Amie Pendle
Originally published on November 21, 2017
I’m planning on making this tomorrow, but 2lb of chicken is a bit much for just my husband and I so I’d like to half the recipe. Should I half all the ingredients? And would you recommend decreasing the cooking time?
Thanks!
Yes, you can half all ingredients but cooking time will be the same 🙂 can’t wait to hear how it goes!
Such a great easy dinner! My whole family loves this and I love that it’s just like the kind my Mom made in the crock pot growing up. Thanks for the recipe!
That’s so funny Erin, my mom used to make it in a crockpot too! Glad you are enjoying the recipe. 🙂
I tried making this and it was a soupy mess – all liquid! Was I really supposed to put two cups of water AND 12 oz and soup in?!
I am so sorry to hear this, you are right, there was a mistake in the amount of water. It has been reduced to 1 1/2 C, what it was originally supposed to be. I do recommend letting the chicken and sauce rest just a minute before pouring it over the rice. Also, it is supposed to be like thin gravy that can be poured over the rice. I hope you enjoy it more next time.