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How to Make Instant Pot Chicken Pot Pie Stew - A Step-by-Step Guide

When it comes to comfort food, chicken pot pie is a classic favorite. But making a traditional chicken pot pie can be time-consuming and labor-intensive. That's where the Instant Pot comes in to save the day! With this recipe for Instant Pot Chicken Pot Pie Stew, you can enjoy all the flavors of a homemade chicken pot pie in a fraction of the time.

This stew is packed with tender chunks of chicken, savory vegetables, and a creamy, rich broth that's sure to warm you up on a chilly eveni...

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Ingredients

  • 2 pounds skinless, boneless chicken breasts, or more to taste
  • 6 cups chicken broth, divided
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt and ground black pepper to taste
  • 1 (16 ounce) package uncooked wide egg noodles
  • 1 cup water as needed
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream

Information

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Yield: 10 servings

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

    • Nutrition

    477 cal.

    • Total Fat: 20g
    • Saturated Fat: 8g
    • Cholesterol: 112mg
    • Sodium: 1354mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 26g
    • Vitamin C: 6mg
    • Calcium: 83mg
    • Iron: 4mg
    • Potassium: 415mg

    Categories

    Instant pot recipes
    Chicken recipes
    Pot pie recipes
    Stew recipes