Name: Instant Pot Chicken Pot Pie Stew
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Skinless, boneless chicken breasts, or more to taste - 2 pounds; Chicken broth, divided - 6 cups; Butter - 2 tablespoons; Onion, chopped - 1 large; Garlic powder - 1 tablespoon; Italian seasoning - 1 tablespoon; Salt and ground black pepper to taste - 1 teaspoon; Uncooked wide egg noodles - 1 (16 ounce) package; Water as needed - 1 cup; Frozen mixed vegetables - 1 (16 ounce) package; Cream of chicken soup - 1 (10.5 ounce) can; Sour cream - 1 cup

Ingredients for - Instant Pot Chicken Pot Pie Stew

1. Skinless, boneless chicken breasts, or more to taste 2 pounds

2. Chicken broth, divided 6 cups

3. Butter 2 tablespoons

4. Onion, chopped 1 large

5. Garlic powder 1 tablespoon

6. Italian seasoning 1 tablespoon

7. Salt and ground black pepper to taste 1 teaspoon

8. Uncooked wide egg noodles 1 (16 ounce) package

9. Water as needed 1 cup

10. Frozen mixed vegetables 1 (16 ounce) package

11. Cream of chicken soup 1 (10.5 ounce) can

12. Sour cream 1 cup

How to cook deliciously - Instant Pot Chicken Pot Pie Stew

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.

7 . Stage

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.