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Instant Pot Chicken Pot Pie (Crustless and Gluten Free)
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Creamy Instant Pot chicken pot pie with no crust, perfect gluten-free meal in a bowl.
Ingredients:
  • 1.5 pounds chicken tenders, cubed
  • 1.5 cups chicken broth
  • 1.5 cups diced carrots
  • 1.5 cups diced celery
  • 1 cup corn kernels
  • 1 large onion, diced
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 0.5 teaspoon dried thyme
  • 1 cup heavy cream
  • 0.5 cup frozen peas
Instructions:
  • In a multi-functional pressure cooker (like an Instant Pot), add chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme. Seal the lid, set to high pressure for 10 minutes per manufacturer's instructions, and let the pressure build for 10-15 minutes.
  • Follow the manufacturer's instructions to naturally release pressure for about 10 minutes. Then, carefully quick-release any remaining pressure for an additional 10 minutes. Unlock and remove the lid.
  • Add the cream and peas, and incorporate them gently. Activate the Sauté function and simmer until the sauce thickens, which should take about 2 to 3 minutes.

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