Money has been tight for us lately, on top of both of us dealing with some medical problems so I have been on the hunt for affordable recipes that not only freeze well but are filling. I decided to throw this together in our Instant Pot and it came out super yummy so I hope you all enjoy the recipe as well!
This recipe FILLED my 6 quarts Instant Pot so there was plenty to freeze.
Ingredients
- 4 large boneless chicken breasts-cubed
- 1 onion-diced
- 1 22 oz can of cream of chicken soup
- 1 10 oz can of cream of chicken soup(You can substitute this can for another such as cream of mushroom)
- Veggies of your choice(We received tons of fresh veggies from our foodbank so I included mushrooms and celery)
- 4 large potatoes-diced
- 1 can of corn- drained
- 3 1/2 cups of milk
- 1/2 cup of cheddar cheese
- Refrigerated Biscuits
Instructions
- Dice up chicken and season with preferred seasoning, add oil to instant pot and select saute.
- Saute chicken until browned
- Remove chicken from Instant Pot, add oil, saute veggies, onion.
- Once Veggies and Onions are done, add the chicken back with diced potatoes and a drained can of corn.
- Pour in cream of chicken soup, followed directions on the can.
- Mix and cook in Instant Pot on Soup setting for 30 minutes, allow to naturally vent.
- Remove lid, add cheddar cheese and serve over biscuits.
As you can see by the recipe, its very easy and most of these ingredients were obtained through our local food bank or were item I already had stashed in our pantry.