Hi Janet – is the chicken in a thin sauce that can create pressure when pressure cooked? If not, you’ll want to use the sauce ingredients in the recipe, or cook it pot in pot https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/

Thanks Lucy! Sounds like a great way to serve it.

Hi Kristine – I’ve had good luck cooking with full fat yogurt and others pressure cook pasta with heavy cream successfully but when people substitute products with less milk fat, they do run into problems.

I was just curious, I am new to the IP but from what I was told any dairy products will curdle in the IP. I’m just curious, has this happened to anyone in the IP with this recipe?

Thanks Geri – glad you enjoyed the recipe. Underneath the picture of the chicken in the recipe card there is a print button.

That’s awesome – thanks for sharing Elizabeth!