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Emily and I have been friends for 13 years. We studied voice together at BYU, studied abroad in Vienna together, served missions for The Church of Jesus Christ of Latter-Day Saints at the same time (albeit half a world apart), and lived together for 2 years. Now we live in neighboring cities and our babies play together. I’m so glad I have her.
Back in our roommate days, Emily taught me the recipe for Chicken Dip. It is so easy, it’s almost not a recipe, and to this day it is one of Mark’s favorite things that I make. Considering I now have a culinary certification, this is kind of embarrassing, but I can’t blame him. It’s just good. My girls love it, too.
Chicken dip is perfect for days you don’t want to cook. It uses all pantry ingredients, and cooks in the Instant Pot in 13 minutes. The leftovers are delicious, and everyone can customize their bowl however they want.
We eat chicken dip as a meal, but you could also totally serve it as an actual dip at a party. Cinco de Mayo, anyone?
- 3-4 chicken breasts
- 1 10.75 oz can of Campbell’s Cream of Chicken Soup
- 1 24 oz jar of your favorite salsa. I use Pace Picante Sauce medium.
You toss these in the Instant Pot and pressure cook on high pressure for 13 minutes. Take the chicken out and let it rest for a few minutes while you throw a can of drained black beans into the sauce. Shred the chicken with 2 forks and add it back to the sauce. That’s it. Then I serve it in bowls over rice and let everyone add their own cheese and sour cream. I also have tortilla chips at the table for scooping. Avocadoes and limes are also delicious additions. It’s really choose your own adventure.
I’m telling you, your family will think you are a genius.
Also, the leftovers are awesome.
- If using frozen chicken, defrost it enough to separate the pieces, if there is more than 1 piece stuck together. I’ve noticed if frozen chicken goes into the Instant Pot stuck together, it has a really hard time cooking through.
- You can absolutely make this in a slow cooker. I learned this recipe long before the Instant Pot came into my life. Cook on high for 4 hours, or low for 6. Add the beans about halfway through.
- This can also be made in the oven. Bake at 350 degrees for 30-40 minutes, or until chicken registers 165 on a thermometer.
- Electric pressure cooker
For the dip
- 2 pounds boneless skinless chicken breasts frozen is fine, but make sure the chicken breasts are separate and not stuck together
- 1 16 oz jar salsa
- 1 10 3/4 oz can Cream of Chicken Soup
- 1 10 3/4 oz can black beans
- Shredded cheese
- Sour cream
- Avocado slices
- Rice and/or tortilla chips for serving
- Put the chicken, cream of chicken soup, and salsa in the Instant Pot.
- Close the lid, making sure it’s sealing, and cook on high pressure for 13 minutes.
- Perform either a quick or natural release.
- Take the chicken out and let rest on a cutting board for a few minutes.
- Add the black beans to the sauce.
- Shred the chicken with two forks and add it back to the sauce. Stir.
- Serve either with chips or rice (or both), and garnish with cheese, sour cream, avocados, and anything else your heart desires.
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