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4.9 from 39 votes

Instant Pot Chicken Pot Pie Pasta

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 537 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Set Instant Pot to Saute.
  2. Once the IP is hot, add the oil.
  3. Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.
  4. Add the cubes chicken and cook until no longer pink on the outside, stir occasionally. About 3 minutes.
  5. Add salt, pepper and red pepper flakes. Stir to combine.
  6. Add chicken broth.
  7. 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.
  8. Add 1/2 cup of water over pasta.
  9. 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.
  10. 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.
  11. Remove the lid and set IP to Sauté.
  12. Add the frozen veggies and sour cream, stir to combine. Cook for about 2 minutes.
  13. 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.
  14. Turn off the Instant Pot.
  15. Serve topped with chopped parsley.
  16. When reheating of the stove top, either add some milk, cream or broth, to make it creamier.

Nutrition Information

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

% 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.