Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A classic chicken pot pie recipe is transformed into a hearty, delicious stew that is well-suited for your Instant Pot®.

Recipe Summary

cook:
40 mins
additional:
30 mins
total:
1 hr 20 mins
prep:
10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

In the magazine, this recipe appears as "Instant Pot® Chicken Noodle Stew".

Nutrition Facts

477 calories; protein 25.5g; carbohydrates 49.6g; fat 19.5g; cholesterol 111.6mg; sodium 1354.1mg. Full Nutrition
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