Rating: 4.63 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 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

prep:
10 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 20 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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Reviews (11)

Most helpful positive review

Rating: 5 stars
06/04/2020
Tasty. Good flavor. Followed the recipe exactly, except I didn't have Onions. Read More
16 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/21/2019
Delicious. Didn't change a thing. Next time I will probably add two bags of frozen vegetables though. Read More
Rating: 5 stars
01/06/2020
Excellent hardy and tasty meal! I stuck to the recipe..delicious. Next time I will try using fat free sour cream and fat free cream of chicken soup. Read More
Rating: 5 stars
06/04/2020
Tasty. Good flavor. Followed the recipe exactly, except I didn't have Onions. Read More
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Rating: 5 stars
11/06/2020
I left out the salt from the recipe because it already included several very salty ingredients. That was actually a mistake -- it definitely needed that little extra kick of salt. So - be sure to taste the mixture before you give it that last blast in the IP so that you can get it salty enough for your liking. p.s. I also shook some ground red pepper into it...gave it a nice little kick. Read More
Rating: 4 stars
12/15/2020
Made exactly as written. This was tasty, but bland. However, we all enjoyed it. It was very well written for the instant pot, and gave very clear instructions for those of us that are still learning. Very pleased with that. Read More
Rating: 5 stars
01/04/2020
I followed the recipe as directed. Was short of having 2 lbs of chicken plus my dog showed up out of nowhere when I shredded the chicken. I will make this again. It is delicious and my husband and daughter both gave it a thumbs up! Thanks for sharing I just got my instant pot. Read More
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Rating: 4 stars
05/31/2020
I had frozen green beans and frozen corn so I used that, hubby hated the green beans. I will definitely make it again and use hubby approved veggies. I loved it. Read More
Rating: 4 stars
10/02/2020
This was very good but needed a little something. I didn't have quite two pounds of chicken and was sorry as it could have used the full amount. I think it's important to use chicken broth instead of water. I had to add more water to cover the noodles and put some Better Than Boullion in at that time. The next day, I tried to add some more flavor and added in a finely diced cowhorn pepper. At serving time, I added some shredded cheese. If I make it again, I'll use shredded garlic instead of garlic powder. It does make an awful lot but reheated well. Read More
Rating: 4 stars
02/17/2020
This was very good but we felt it needed more flavor. Next time I'm going to try adding more cream of chicken soup or possibly a cube of chicken bouillon or even a pouch of ramen noodle chicken flavoring to the liquid. I think we will substituted chicken seasoning for the italian and cover the noodles with more chicken stock and not water. I might also something to thicken the remaining broth so noodles do not continue to to soak up the broth. I certainly am not an expert at cooking anything but we did feel it needed something more to be closer to an actual flavor of a chicken pot pie. Read More