Pandemic Cooking: Instant Pot Mushroom Chicken

With distance learning, my own work, and trying to keep the house in order, it's hard to find any time to cook!  Now, I've never been one to cook any kind of elaborate meal, so I love when I can find super simple dinners, especially ones that involve a slow or pressure cooker.

I found this very easy Mushroom Chicken recipe requiring just 3 ingredients (plus water) - and you literally just throw everything into an Instant Pot.  The best part about it was that I used frozen chicken tenderloins - I didn't need to defrost the chicken!

The chicken came out delish! 

Instant Pot Mushroom Chicken

Ingredients:

• 1 c water
• 12 frozen chicken tenderloins
• 1 (1.25 oz) packet onion soup mix
• 2 (10.5 oz) cans cream of mushroom soup

Directions:

• Add water to Instant Pot. 
• Add chicken tenderloins. 
• Sprinkle onion soup mix on top of chicken. 
• Pour cream of mushroom soup over chicken.
• Cover and make sure the valve is on “sealing.” 
• Set the timer on poultry for 20 minutes. 
• When the timer beeps let the pressure release naturally for 5-10 minutes and then release any remaining pressure by venting.   
• Serve with rice.  

You can find the original recipe here on 365 Days of Slow + Pressure Cooking.