Tuesday, February 7, 2017

Pressure Cooker Creamy Italian Chicken

We made this for our youth group's Valentine's banquet fundraiser a couple of years ago. Except we did it in giant roaster ovens and served it over pasta. But with my pressure cooker I can do it all in one pot with only 6 minutes cook time.

2 cut up chicken breasts
6 mushrooms, sliced
2 Tablespoons olive oil
4 oz cream cheese, cut into 8 chunks
1/2 can of cream of mushroom soup
6 oz dry pasta
1 Tablespoon chicken bouillon
1 package of dry Italian dressing mix
1/4 teaspoon crushed red peppers
black pepper

Preheat olive oil in cooker. Turn onto meat setting for 15 minutes and let preheat. Add chicken and saute for 3 minutes. Add mushrooms and saute another 3-4 minutes.

Add cream cheese, soup, pasta, bouillon, dressing mix, and spices. Pour water into pot until pasta is just covered.

Put lid on cooker, turn onto rice setting for 6 minutes. Quick release steam and remove lid.

Stir to mix and melt cream cheese. Set sit for 5 minutes to thicken.

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