Title Value
Salted butter
1 tablespoon
Minced garlic
1 tablespoon
Frozen skinless, boneless chicken breasts
2 (5 ounce)
Sliced mushrooms, drained
1 (4.5 ounce) can
Dry Italian-style salad dressing mix
2 (.7 ounce) packages
Chicken broth
1 cup
Condensed cream of chicken soup
1 (10.75 ounce) can
8. Cream cheese 1 (8 ounce) package


1 . Stage

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.

2 . Stage

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.

3 . Stage

Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Take chicken out and shred with 2 forks.

4 . Stage

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.