Ingredients

The following ingredients have 5 Servings
  • 1 1/2 cups chicken broth
  • 2 pounds boneless, skinless chicken thighs or breasts or bone-in chicken thighs
  • 1 (10.5 oz) can Campbell’s Cream of Chicken Soup
  • 1 tsp garlic powder
  • 1 1/2 tsp dried tarragon
  • 1 Tbsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp cornstarch + 2 Tbsp cold water

Instruction

  • Add ingredients. Add broth and chicken to the Instant Pot. Dump the cream of chicken soup on top of the chicken. Add in the garlic powder, tarragon and Dijon mustard.
  • Pressure cook. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to: 10 minutes for thawed boneless, skinless chicken breasts
  • 12 minutes for frozen boneless, skinless chicken breasts
  • 15 minutes for thawed boneless, skinless chicken thighs
  • 18 minutes for frozen boneless, skinless chicken thighs
  • 20 minutes for thawed bone-in chicken thighs
  • 22 minutes for frozen bone-in chicken thighs
  • Pressure release. If you have time ideally you would do a full natural pressure release**. If you don’t have time you can let the pot sit there for 10 minutes after the cooking time is up and then move the valve to venting. Open the pot.
  • Thicken the sauce. Add in the lemon juice. Turn the Instant Pot to the sauté setting. In a small bowl stir together the cornstarch and water until it is smooth. Stir the mixture into the pot. Stir a bit until the sauce is thickened. If you are using boneless chicken you may want to shred it or cut it into pieces.
  • Serve. Serve the chicken and sauce over rice, noodles, potatoes or quinoa.