Instant Pot Chicken Pot Pie Stew
-
PREP TIME10 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs 20 mins
-
SERVING10 People
-
VIEWS85
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
Nutrition
-
Carbohydrate50 g
-
Cholesterol112 mg
-
Fiber4 g
-
Protein26 g
-
Saturated Fat8 g
-
Sodium1354 mg
-
Sugar3 g
-
Fat20 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
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.
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.
Recipe View Remove chicken, shred, and set aside. Pour broth into a bowl and reserve.
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.
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.
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.
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.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Anissa Jacobi
Jan 16, 2025This 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
Oct 13, 2024I added a splash of white wine to the broth for a little extra depth of flavor. It was delicious!
Natalia Berge
Sep 4, 2024I used bone-in chicken thighs, which gave the broth an even richer flavor. I just had to adjust the cooking time slightly.
Alexandra Kirlin
Jul 31, 2024The natural pressure release is key to preventing the noodles from becoming mushy. Great recipe!