Instant Pot Chicken Pot Pie
This Instant Pot Chicken Pot Pie Recipe is a classic family favorite with a rich and creamy base, savory vegetables, and juicy chicken. It's made fast using the pressure cooker for effortless dinner prep that everyone loves.
Servings 4
Equipment
- 1 pressure cooker/ Instant Pot
Ingredients
- 2 medium carrots - chopped
- 2 stalks celery - chopped
- 1 large onion - chopped
- 3 cloves garlic - minced
- 2 medium-sized potatoes peeled and cut into small cubes
- 2 chicken breasts boneless, skinless
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 2 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup frozen peas
- 1 cup milk
Instructions
- Add carrots, celery, onions, garlic, potatoes, and chicken the pot insert.
- Next add black pepper, salt, and poultry seasoning followed by chicken broth.
- Close the lid and set the valve to sealing.
- Select the PRESSURE COOK button on HIGH PRESSURE and cook on manual for 8 minutes.
- Once the pressure-cooking cycle is over, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.
- Carefully remove the chicken.
- Shred the cooked chicken breast.
- Melt butter in a saucepan.
- Once melted add all-purpose flour, and mix to form a roux.
- Set the instant pot on the SAUTE function.
- Add the frozen peas and then add the milk. Stir to combine.
- Add the shredded chicken back to the pot. Stir to combine.
- Once the liquid starts to bubble add the roux to thicken the sauce. Mix and let simmer until the sauce thickens.
- CANCEL the SAUTE button.
- Serve hot with biscuits or bake in a pie crust.