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Instant Pot Chicken Pot Pie Stew
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Instant Pot Chicken Pot Pie Stew: A cozy twist on a classic recipe.
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
Instructions:
  • Preheat a multi-functional pressure cooker like an Instant Pot. Add chicken and 2 cups of broth. Secure the lid, seal the vent, and select manual high pressure for 10 minutes. Allow pressure to build for 10 to 15 minutes.
  • Follow manufacturer's instructions to allow pressure to naturally release for 10 minutes. Then release remaining pressure using quick-release method for approximately 5 minutes. Finally, unlock and remove the lid.
  • Shred the chicken and set aside. Transfer the broth to a bowl and set aside.
  • Start by melting butter in the Instant Pot set to Saute mode. Add onion and saute for 2 to 3 minutes. Incorporate shredded chicken, reserved broth, remaining broth, garlic powder, Italian seasoning, salt, and pepper. Then place the egg noodles on top, press them down to submerge, and add water if needed to cover the noodles.
  • Seal the lid tightly, making sure the vent is closed. Select high pressure manual mode, set the timer for 4 minutes, and patiently wait for the pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to naturally release pressure for 5 minutes, then carefully quick-release the remaining pressure for about 5 minutes. Unlock and remove the lid.
  • Combine frozen vegetables, cream of chicken soup, and sour cream in the pot. Stir well, cover, and let sit for 5 minutes to warm the vegetables.

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