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I fell in love with our Crock Pot Melt-In-Your-Mouth Chicken immediately and couldn’t resist converting that utterly delectable recipe into this Instant Pot Melt-In-Your Mouth Chicken recipe. Yum…even faster!
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Table of Contents
How to Make Melt-In-Your-Mouth Chicken in an Electric Pressure Cooker
Aunt Lou here.
So this all started withCrock Pot Melt-In-Your-Mouth Pork Chops. Then came along Crock Pot Melt-In-Your-Mouth Chicken, which became an instant family favorite around here, so you know I had to figure out how to make it on nights where I don’t have much time. So, now you have Instant Pot Melt-In-Your Mouth Chicken!
Instant Pot Melt-In-Your-Mouth Chicken Notes:
- Check out the rest of ourElectric Pressure Cooker Recipes.
- We have tested this recipe in our 6.5 quartNinja Foodi, our 6 quartInstant Potand 3 quart Instant Pot
- Looking for more recipes? OurRecipe Findercan help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in ourAmazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts andnutritionalinformation varies greatly. As a result, yournutritionalcontent depends on which products you choose to use when cooking this dish.The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes shouldalways be tested first in your own slow cooker and time adjusted as needed.
Instant Pot Melt-In-Your-Mouth Chicken Recipe
Instant Pot Melt-In-Your-Mouth Chicken
I fell in love with our Crock Pot Melt-In-Your-Mouth Chicken immediately and couldn't resist converting that utterly delectable recipe into this Instant Pot Melt-In-Your Mouth Chicken recipe. Yum...even faster!
4.75 from 28 votes
Print Pin Rate
Course: Main
Cuisine: American
Keyword: chicken electric pressure cooker, instant pot chicken
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 6 people
Calories: 181kcal
Author: Aunt Lou
Ingredients
- 1.5 lbs boneless, skinless chicken
- 10.75 oz can cream of chicken soup
- 1 1/3 cup water
- garlic salt and dried parsley to taste
- cooked rice
Instructions
Place your chicken in the bottom of your 6-quart instant pot.
Mix together the rest of your ingredients, except for your rice, and pour over your chicken.
Seal and cook on manual 10 minutes.
Natural release for 15 minutes, then quick release.
Serve over rice.
Video
Notes
- Check out the rest of ourElectric Pressure Cooker Recipes.
- We have tested this recipe in our 6.5 quartNinja Foodi, our 6 quartInstant Potand 3 quart Instant Pot
- Looking for more recipes? OurRecipe Findercan help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in ourAmazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts andnutritionalinformation varies greatly. As a result, yournutritionalcontent depends on which products you choose to use when cooking this dish.The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes shouldalways be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 181kcal | Carbohydrates: 4g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 112mg | Sodium: 460mg | Potassium: 303mg | Sugar: 1g | Vitamin A: 120IU | Calcium: 17mg | Iron: 1.4mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
We recommend serving this dish with the following recipes:
- Crock Pot Creamy Mashed Potatoes
- Crock Pot Creamy Lemon Artichokes (Low Carb)
- Crock Pot Corn on the Cob
If you enjoyed this recipe, you might also these dishes:
- Instant Pot Melt-in-Your Mouth Pork Chops
- Instant Pot Cheesy Chicken
- Electric Pressure Cooker Mississippi Chicken
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Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Reader Interactions
Comments
Melissa says If I’m using 3 lbs of chicken do I need to add another can of soup and additional water?
Reply
- Aunt Lou says
I haven’t tried this with double the chicken, but if I did, I would double the rest of ingredients just to make sure you have enough yumminess to go around. If you give it a try, let me know how it turns out.
- Mary says
Used cream of mushroom soup (was what was in my pantry) with chicken broth instead of water, packet of chicken bouillon and added pepper and thyme. My chicken was a bit overcooked. Think I will layer the liquid and meat and cut the pieces in half next time to help pieces not stick together during cooking. Added chicken base at end to get a deeper chicken flavor. Served with stuffing cooked in the oven. New to instapot so not bad for first try.
Reply
- Bettina says
Tastes like it looks. My hubby said it reminded him of his mother’s cooking.Reply
- Aunt Lou says
I agree with your hubby Bettina! Reminds me of something Momma would make. I hope you enjoyed it too!~Aunt Lou
- Kelli Weiss says
How long do you have to cook it using frozen chicken?
Reply
- Aunt Lou says
Hi Kelli!I haven’t tried this recipe with frozen chicken. The timing would depend on what kind of chicken you are using. Do you plan on using tender, breasts or thighs?
~Aunt Lou
- Carol says
I just tried this last night and my husband and I loved it. I used chicken broth instead of water. The chicken was very moist and tender with good flavor! Thank you for the recipe!
Reply
- Aunt Lou says
Hi Carol!You are quite welcome! I’m so glad you and your husband loved it! Great idea using chicken broth!
~Aunt Lou
- Joyce says
The one person asked if she could use milk instead of water (Emily, Jan. 9th, 2019), but every IP recipe I’ve ever seen states that milk, as well as all other liquid or semi-liquid dairy (sour cream, for instance) will curdle if it’s cooked under pressure, so it should be added at the end of the cooking time, after the pressure has been released.
I’m going to use chicken broth instead of water, but liking to season my food quite a bit, will also add such things as ground sage and bay leaves, just to get those good tastes in there..
Reply
- Aunt Lou says
Hi Joyce!Thanks for the advice about dairy in the Instant Pot! One thing we love around here is being a community that helps each other out and lifts each other up! Thank you for being a part of that!
I love your ideas for extra seasonings! Another thing we love is hearing how our readers take our recipes and make them their own! Let me know what you think once you have made it!
~Aunt Lou
- Leanne says
tasteless, dry, almost inedible. There is not enough fat in this recipe for it to be melt in your mouth, and I should have known better than to put the chicken in unseasoned. Too much water in the “sauce” I tried to thicken it, but that didn’t help the flavorlessness.Reply
- Aunt Lou says
Hi Leanne!We hate to hear this recipe didn’t work out for you. I’m kind of stumped at what could have went wrong for you. This recipe is one of my favorites. Unfortunately, not every recipe can be everyone’s cup of tea. Hope you can find something else on the site to enjoy.
~Aunt Lou
- Chuck Whittle says
Tasteless rubber chicken. Certainly no melt-in-your-mouth!!
Reply
- Aunt Lou says
Hi Chuck!If your chicken was rubbery, it sounds like your electric pressure cooker needed more time than mine to cook your chicken. I’m sorry you didn’t like this recipe as much as mine and Cris’ families did. I hope you find another recipe that is your cup of tea.
Aunt Lou
- Meghan Jackson says
Would the time be different in an 8 qt?
Reply
- Aunt Lou says
Hi Meghan!I haven’t made this recipe in an 8 qt instant pot yet. The timing should be similar, but it will most likely take longer to come to pressure. Enjoy!
Aunt Lou
- Emily says
Could you substitute the water for milk to keep a creamier consistency?
Reply
- Aunt Lou says
Hi Emily!I have not tried that, so I can’t say. If you give it a try, let me know how it turns out!
Aunt Lou
- Evony says
Have you tried the melt in your mouth pork chops in the instant pot? If so, what is the cook time?
Thanks!
Reply
- Aunt Lou says
Hi Evony!I haven’t tried making the pork chop version of this recipe YET. I plan on trying it out very soon, so keep an eye out! I don’t want to make a recommendation without trying it first. It sometimes takes me 2-3 times trying out a recipe to get it right.
Aunt Lou
- Aunt Lou says
Hi Evony!Here is a link to our pork chop version: https://www.recipesthatcrock.com/melt-in-your-mouth-instant-pot-pork-chops/
Enjoy!
Aunt Lou
- Paige says
Do any adjustments need to be made when using an 8qt IP for the same volume of food? Thanks!
Reply
- Aunt Lou says
Hi Paige!I haven’t tried this recipe in an 8 qt yet. The cooking time should stay the same, but it will most likely take more time to come to pressure.
Enjoy!
Aunt Lou
- Karla Ecklund says
Can you use frozen chicken?
Reply
- Cris says
Hi Karla-
You absolutely can! You just may want to add a few minutes to your cooking time.
- Kristy says
Are you cooking on low, normal or high pressure?
Reply
- Cris says
Hi Kristy-
The recipe cooks under high pressure.Enjoy!
- Jan says
Is this a quick release or natural pressure release?
ThanksReply
- Aunt Lou says
Hi Jan!You can natural release for 15 minutes and then quick release. Enjoy!
~Aunt Lou
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