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Recipes

Instant Pot® Creamy Dijon Chicken 

By Campbell's

5.0

(1)

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Ingredients

8

ounces slab bacon, cut into lardons

3

tablespoons extra-virgin olive oil

3

pounds (about 8) bone-in, skinless chicken thighs

Kosher salt and freshly ground black pepper

1

small yellow onion, halved and thinly sliced

3

garlic cloves, thinly sliced

1

½ teaspoons roughly chopped fresh thyme leaves

¾

cup dry white wine

1

(10½ ounce) can Campbell’s® Condensed Cream of Chicken Soup

2

tablespoons Dijon mustard

5

packed cups (5 ounces) baby spinach

Need to make a substitution?

Preparation

  1. Step 1

    Add bacon to Instant Pot® on cook, stirring occasionally, on Sauté setting until golden, about 10 minutes. Remove bacon to a plate.

    Step 2

    Add 1 tablespoon of the oil to the Instant Pot®. Season chicken with salt and pepper and add to instant pot, working in 2 batches, cook until golden flipping halfway through, about 5 minutes per side. Remove chicken to a plate.

    Step 3

    Carefully remove instant pot insert and drain fat from instant pot; discard. Return insert to Instant Pot®. Add the remaining 2 tablespoons of oil, the onion, garlic, and thyme. Cook, stirring, until softened, about 4 minutes.

    Step 4

    Pour the wine into the Instant Pot® and stir, scraping up the brown bits from the bottom of the pan into the wine. Bring to a boil and boil, 1 minute. Whisk the Campbell’s® Condensed Cream of Chicken Soup, ½ cup water, and the dijon into the wine mixture.

    Step 5

    Return the chicken and any accumulated juices to the instant pot. Lock lid and cook at high pressure for 15 minutes. Release pressure manually and remove lid.