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Cheesy Chicken Rolls Pressure Cooker Recipe

Cheesy Chicken Rolls made in the pressure cooker give you melty comfort food in record time, tender on the inside with a golden cheesy crisp if oven-finished.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 520 kcal

Equipment

  • 1 Pressure cooker with working sealing ring and float valve
  • 1 Baking dish greased 9x13-inch

Ingredients
  

Main Ingredients

  • 1 can (8 ounce) refrigerated crescent roll dough
  • 4 slices processed American cheese cut in half
  • 4 cups cooked boneless chicken breast halves shredded
  • 1 can (10.5 ounce) condensed cream of chicken soup
  • 1 cup milk
  • 1 cup shredded Cheddar cheese

Instructions
 

Instructions

  • Preheat oven to 375°F if finishing rolls in oven after pressure cooking.
  • Separate crescent dough into 8 triangles. Add half slice of American cheese and ½ cup shredded chicken to each. Roll gently, keeping filling inside.
  • Place rolls in greased 9x13-inch baking dish or pressure cooker basket.
  • Whisk together cream of chicken soup and milk. Pour evenly over rolls. Sprinkle Cheddar cheese on top.
  • Seal pressure cooker. Cook on high pressure 8 minutes. Quick release pressure.
  • If desired, transfer to oven and bake an additional 10 minutes for golden crispy finish.

Notes

Leftovers store great in fridge or freezer. Reheat in oven for optimal texture. Use high pressure for best results.