INGREDIENTS
2 pounds boneless, skinless chicken breasts or thighs
1 (10.75 oz.) can cream of chicken soup
1 1/4 cup water
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 tablespoon Italian seasoning
Kosher salt and freshly ground pepper, to taste
Egg noodles or rice, for serving
PREPARATION
In a medium bowl, whisk together soup, water, garlic powder, onion powder and Italian seasoning, then season with salt and pepper.
Place chicken in instant pot and pour soup mixture on top.
Seal lid on instant pot and cook on manual for 10 minutes.
Allow for a natural pressure release for 15 minutes, then quick release remaining pressure.
Remove chicken and cut or shred into pieces, then serve with rice or noodles. Top with remaining sauce and serve hot.