If you like fast, easy, delicious recipes, then you don’t want to miss this Instant Pot Bacon Mushroom Swiss Chicken recipe! It is wonderful!
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How to Make Bacon Mushroom Swiss Chicken in an Electric Pressure Cooker
Aunt Lou here.
Everyone around here loves when I make our Crock Pot Bacon Mushroom Swiss Chicken, but what about the days when I forget to get the crock pot going?! As much as I love my slow cookers, sometimes I have a hectic day and forget to put a recipe on in time to have it for dinner. That is where my Instant Pot come into play!
Notes on Instant Pot Bacon Mushroom Swiss Chicken:
- If you need more chicken, you can double the chicken and double the cheese and leave the rest of the recipe the same. However, you will need to adjust the cooking time to accommodate the extra chicken.
- If you use an 8-quart electric pressure cooker, you may want to use an extra 1/2 cup of broth to help bring it up to pressure.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content 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.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
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Instant Pot Bacon Mushroom Swiss Chicken Recipe
Instant Pot Bacon Mushroom Swiss Chicken
If you like fast, easy, delicious recipes, then you don’t want to miss this Instant Pot Bacon Mushroom Swiss Chicken recipe! It is wonderful!
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Servings: 6 servings
Calories: 253kcal
Ingredients
- 3 slices of bacon crisply cooked, crumbled and drippings reserved
- 3 boneless skinless chicken breasts
- 4 oz can sliced mushrooms drained
- 10.75 oz can cream of chicken soup
- 3 slices of swiss cheese
- 1 cup chicken broth
Instructions
- Pour your reserved bacon grease in your instant pot and heat up using the saute feature
- Place your chicken breasts in the warmed grease and cook for 3-5 minutes until slightly golden (turning once) then turn off saute feature
- In a bowl, mix together your broth and soup until well blended
- Pour your soup mixture in your instant pot over your chicken and warm through
- Cover with your drained mushrooms
- Seal the lid and cook on manual high for 10 minutes.
- Do not let it go to warm, quick release.
- Place your chicken in a dish that can be covered. Place a slice of Swiss on top of each chicken breast, sprinkle with bacon, cover and let sit for 10-15 minutes more until the cheese is melted
Video
Notes
- If you need more chicken, you can double the chicken and double the cheese and leave the rest of the recipe the same. However, you will need to adjust the cooking time to accommodate the extra chicken.
- If you use an 8-quart electric pressure cooker, you may want to use an extra 1/2 cup of broth to help bring it up to pressure.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content 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.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
Nutrition
Calories: 253kcal | Carbohydrates: 6g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 807mg | Potassium: 530mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 4.1mg | Calcium: 128mg | Iron: 1.2mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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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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Haven’t tried this yet, but looks wonderful! Seems a shame to toss all the chicken-y liquid used for cooking. What about serving over a bed of linguine, with a ladle-full of of the chicken-y cooking liquid, with the bacony-cheesy chicken breast served on top?
Btw, I *have* done your slow cooker Mississippi chicken several times now and my family loves it!
That sounds great Steve! Let me know what you think after you have given it a try. It sounds yummy!
So glad to hear it! We love the Mississippi recipes around here. Have you tried any of the other Mississippi recipes?
Aunt Lou
This looks DELICIOUS! Simple and easy to change up like, if you want to use a different type cheese. Thank you!!👍😋❤
Exactly Kim! I hope you enjoy it as much as we do!
Aunt Lou