Instant Pot Chicken Pot Pie Stew Recipe

Recipesfull introduces to you: Popular Recipes. (Instant Pot Chicken Pot Pie Stew Recipe). A classic chicken pot pie recipe is transformed into a hearty, delicious stew that is well-suited for your Instant Pot®.

Brief

Prep 10 mins

Cook: 40 mins

Additional: 30 mins

Total: 1hr20 mins

Servings: 10

Yield: 10 servings

Instant Pot Chicken Pot Pie Stew 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

Soup, Stew and Chili

Directions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Nutritional Information

Instant Pot Chicken Pot Pie Stew Recipe

Servings Per Recipe:10

Calories: 476.6

% Daily Value *

Protein: 25.5g 51%

Carbohydrates: 49.6g 16%

Dietary Fiber: 4g 16%

Sugars: 2.6g

Fat: 19.5g 30%

Saturated Fat: 7.7g 38%

Cholesterol: 111.6mg 37%

Vitamin A Iu: 2679.6IU 54%

Niacin Equivalents: 15.4mg 118%

Vitamin B6: 0.5mg 28%

Vitamin C: 6.4mg 11%

Folate: 132.6mcg 33%

Calcium: 82.8mg 8%

Iron: 3.6mg 20%

Magnesium: 58.7mg 21%

Potassium: 415mg 12%

Sodium: 1354.1mg 54%

Thiamin: 0.6mg 63%

Calories From Fat: 175.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.