Instant Pot Chicken Pot Pie Stew

Instant Pot Chicken Pot Pie Stew
  • PREP TIME
    10 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    10 People
  • VIEWS
    85

Deconstruct the comforting flavors of chicken pot pie into a lusciously creamy and deeply satisfying stew, perfectly suited for the convenience of your Instant Pot. This recipe transforms a classic into a quick and easy weeknight dinner.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    50 g
  • Cholesterol
    112 mg
  • Fiber
    4 g
  • Protein
    26 g
  • Saturated Fat
    8 g
  • Sodium
    1354 mg
  • Sugar
    3 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Turn on a multi-functional pressure cooker (such as Instant Pot) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Image Step 02
02 Step

Recipe View Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Image Step 03
03 Step

Recipe View Remove chicken, shred, and set aside. Pour broth into a bowl and reserve.

Image Step 04
04 Step

Recipe View Turn the empty Instant Pot to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles.

Image Step 05
05 Step

Recipe View Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Image Step 06
06 Step

Recipe View Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Image Step 07
07 Step

Recipe View Add frozen vegetables, cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.

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Mallie Parisian

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 28 Ratings)
Total Reviews: (4)
  • Anissa Jacobi

    This recipe is a lifesaver on busy weeknights! My family loves it, and it's so easy to throw together in the Instant Pot.

  • Abdullah Damore

    I added a splash of white wine to the broth for a little extra depth of flavor. It was delicious!

  • Natalia Berge

    I used bone-in chicken thighs, which gave the broth an even richer flavor. I just had to adjust the cooking time slightly.

  • Alexandra Kirlin

    The natural pressure release is key to preventing the noodles from becoming mushy. Great recipe!

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