Instant Pot Chicken Pot Pie Pasta
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
537 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Chicken Pot Pie Pasta
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Instant Pot Chicken Pot Pie Pasta has all the flavors of a classic chicken pot pie, is insanely easy to make, loaded with tender chicken and veggies in a very creamy sauce.
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Ingredients
- 3 tablespoons canola oil or olive oil
- 1 lb chicken breast meat or boneless chicken thighs cut into 1-2 inch cubes
- 1 Small onion diced
- 1 tablespoon minced garlic
- 1/2 teaspoon salt optional
- 1/4 teaspoon ground black pepper optional
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups chicken broth low sodium
- 3 cups wide egg noodles uncooked
- 1/2 cup water
- 1 cup sour cream
- 10 ounces mixed veggies, frozen (I used a mix of beans, peas, carrots and corn)
Cornstarch Slurry:
- 1/4 cup cornstarch
- 1/4 cup water
Instructions
- Set Instant Pot to Saute.
- Once the IP is hot, add the oil.
- Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.
- Add the cubes chicken and cook until no longer pink on the outside, stir occasionally. About 3 minutes.
- Add salt, pepper and red pepper flakes. Stir to combine.
- Add chicken broth.
- Add uncooked pasta to the pot and gently push it using a spatula or wooden spoon so its evenly distributed and submerged in the liquid.
- Add 1/2 cup of water over pasta.
- Cover and seal the lid. Make sure the valve points to Sealed. Change setting to manual and adjust time to 4 minutes on High Pressure.
- Once Instant Pot beeps to show that it's done, wait 4 minutes and after that do a quick release, by changing the position of the valve to Vent. Carefully remove cover and stir.
- Remove the lid and set IP to Sauté.
- Add the frozen veggies and sour cream, stir to combine. Cook for about 2 minutes.
- In a small bowl mix cornstarch and water until fully combined and add to the pot. Gently stir to combine and cook for 1-2 minutes, until it thickens.
- Turn off the Instant Pot.
- Serve topped with chopped parsley.
- When reheating of the stove top, either add some milk, cream or broth, to make it creamier.
Nutrition Information
Show Details
Serving
0g
Calories
537kcal
(27%)
Carbohydrates
42g
(14%)
Protein
32g
(64%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Cholesterol
126mg
(42%)
Sodium
836mg
(35%)
Potassium
831mg
(24%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
4045IU
(81%)
Vitamin C
18.1mg
(20%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 537kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 126mg | 42% |
| Sodium | 836mg | 35% |
| Potassium | 831mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 4045IU | 81% |
| Vitamin C | 18.1mg | 20% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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