Cream of Chicken in the Instant Pot
Good day friends! I sure hope you all had a better day than I did. I don’t think I ever wanted a Monday to be over more so than today. Nothing major or tragic, it was just one of the those days that started off wonky and stayed that way for me. I always say tomorrow is a new day…God willing.
One thing that did turn out in my favor was this cream of chicken in the Instant Pot. Because I am still trying diligently to watch what I eat and cut my calories, I always seem to fall back on chicken dishes.
This recipe only required a few ingredients. You can always add to it, and adjust to your own liking.
1 can of low fat, low sodium cream of chicken soup
1 can of roasted corn
Paprika to taste. I used a hot paprika blend.
French’s crunchy red bell pepper flavored crunchy toppers. I found a few new varieties at Walmart today and was anxious to try them.
If you wanted to add more red bell pepper flavor, grab a red bell pepper and chop it up for this recipe.
I made this recipe up. It was tasty and even my teenager enjoyed it. Served with a side of rice.
I used my handy dandy two in one Spring form/Bundt pan. I use this pan for so many recipes. Find the Insta-pan HERE.
If you are using a Spring form pan for this recipe please be sure to use foil wrapped around the bottom. Although, I had very little leaking because the soup was thick and I did not add any water to it. I did however, use all the liquid that was in the roasted corn can. It was a just a little preventative against mess in the pot.
I recommend not being shy on your paprika or pepper. The more you use, the more flavor and not the taste of bland chicken.
Pin it, make it!~
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