Instant Pot Chicken Pot Pie Stew

4.6
(27)
24 Reviews
6 Photos

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

Submitted by Chris Book
Updated on October 24, 2022
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 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

Directions

  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.

  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.

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

  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.

  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.

  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.

  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.

Editor's Note:

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

Nutrition Facts (per serving)

477 Calories
20g Fat
50g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 477
% Daily Value *
Total Fat 20g 25%
Saturated Fat 8g 39%
Cholesterol 112mg 37%
Sodium 1354mg 59%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 26g 51%
Vitamin C 6mg 7%
Calcium 83mg 6%
Iron 4mg 20%
Potassium 415mg 9%

* 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.