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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.