Instant Pot Chicken Pot Pie Pasta
As much as I love a soul-soothing pot pie, I don’t usually have the time and energy to make it midweek. Whenever I crave one, I turn to my tried and true Instant Pot Chicken Pot Pie Pasta, which takes just 30 minutes to make, is creamy, delicious, and has all the flavors of a pot pie, with minimal labor-intensive preparation.
This mouthwatering meal always hits the spot; it’s pure comfort food, and you don’t even miss the pie crust. I like to top it with a sprinkle of fresh parsley and warm, buttery biscuits for the perfect cozy meal. I cook a lot of pasta in my Instant Pot; it makes dinner time stress-free and more enjoyable. Among our favorites are cheesy taco pasta, pizza pasta, and creamy Mac and Cheese. They are all easy-to-make meals that taste delicious and can easily feed a large family.
Table of contents
Instant Pot Chicken Pot Pie Pasta is another delicious pasta meal that you can make entirely using the Instant Pot. The pasta replaces the pie crust, and it’s coated in the most amazing, creamy sauce. The chicken is tender and juicy, while the veggies are tender and lightly chewy. Making this recipe is a breeze. I sauté the meat and veggies for maximum flavor, deglaze the pot, add the remaining ingredients, and pressure cook everything to creamy perfection.
Why you will love this recipe
- It’s a complete meal in 20 minutes: I can feed the whole family a hearty meal that is bursting with flavor in less than 30 minutes with minimum effort.
- Easy clean up: With only one pot to clean, I have fewer dishes to wash, which makes it the ideal recipe for a busy weeknight dinner.
- Only a few ingredients are needed: All you need is chicken, noodles, some vegetables, and broth for this delicious dish, along with some herbs and spices.
- Save money: With these few ingredients, I am more frugal and save a lot of money since I can get everything I need for less than $20.
What you will need
- Meat: I like to use skinless, boneless breast meat, but thighs will work too. I cut them into 1½ inch cubes.
- Pasta: For the pasta, I use three cups of uncooked wide egg noodles.
- Liquid ingredients: It’s crucial to use low-sodium chicken broth for the stock, as regular broth contains too much sodium. I also add a little water to ensure the noodles cook properly. Sour cream is also added at the end of the cooking process to make the sauce extra creamy and velvety.
- Vegetables: I use a mixture of frozen veggies that contains corn, peas, carrots, and green beans.
- Seasonings: Fresh minced garlic and diced onion instead of powder are both critical for robust flavor and a little texture in the sauce. I also add salt and pepper to taste and a pinch of red pepper flakes for just a hint of spiciness.
How to make
Sauté the veggies: First, I sauté the diced onion and garlic in canola oil for two minutes, stirring occasionally. I add the chicken next, and cook it until it is no longer pink, which should take about three minutes. I stir and season with salt, pepper, and red pepper flakes.
Deglaze and add the remaining ingredients: Next, I pour in the chicken broth, scraping the bits off the bottom of the pot to prevent a burn. The pasta goes in next, and I push it down and around until it is all submerged and distributed evenly. I pour ½ cup of water over the pasta, then seal the lid, set it to high, and cook for four minutes.
Cook and release: After, I do a quick release by venting the valve and carefully removing the cover. I stir the pasta, setting it back on sauté, and then mix in the vegetables and sour cream, letting them cook for two minutes.
Thicken and serve: To make a cornstarch slurry, I mix ¼ cup of cornstarch with ¼ cup of cold water in a measuring cup until the cornstarch dissolves completely. Then, I stir it into the pot and let it simmer for just a minute to thicken the sauce.
Serve: I enjoy this pasta with a sprinkle of parsley, grated Parmesan cheese, and a biscuit.
Expert tip
Why brown the chicken
There is a big difference between the flavor of chicken that has been browned vs the one that hasn’t. The Maillard reaction, which occurs when heat develops a crispy brown crust on the outside, caramelizes the sugar and amino acids, giving them a unique taste. It also makes it crunchy, which cannot be done without the browning process. It also locks in the juices so they cannot leak out as it cooks.
More tips to consider:
- Don’t skip sauteing the onion and garlic either. This is another flavor tip that makes a big difference.
- Do not overcook the chicken. It should be 160 degrees F.
- Using other pasta shapes will work, but the cooking time may change. See more instructions below in FAQs.
- Leave out the red pepper flakes if someone you’re serving does not like spicy food.
- Be sure to deglaze the pot after sautéing the chicken to avoid getting a burn error.
- Add the vegetables last so they don’t get too mushy.
Recipe variations and add-ins:
- Beefy pot pie: My hubby loves it when I make this with chopped sirloin and beef broth. Everything else can stay the same.
- Other protein: In fact, other meats can be switched out for the chicken, like turkey, pork, ham, or sausage.
- Vegetarian: Leave out the chicken and use vegetable broth to make this a vegetarian pot pie. Don’t forget to change the sour cream to coconut cream or another alternative.
- Crack pot pie: Sometimes, I add crumbled bacon, shredded cheddar, and my homemade ranch dressing to turn this into crack pot pie. It is so addictive, I often make double the recipe.
- Cajun chicken: For something a little spicier, try this with a little of my Cajun seasoning mixed in.
Serving suggestions:
This is one of those comfort meals that I like to serve when it’s cold outside, but we love it all year long because it’s so good. It’s just so quick and easy to make that I always come back to it. I usually serve it with some of my butter swim biscuits or these simple 30-minute dinner rolls for soaking up the thick, gooey sauce. They are both fluffy and light, perfect for absorbing the silky-smooth chicken gravy.
There is no need to serve any vegetables as a side dish since there are four kinds already in the pot pie. But sometimes I like to have a salad. Something basic like my Caprese salad made with juicy tomatoes and creamy mozzarella, or my simple cucumber salad with red onions and vinegar dressing, would be divine. For dessert, my creamy Magnolia Bakery banana pudding copycat is always a showstopper.
How to store leftovers:
- Refrigerate: Leftovers can be refrigerated for up to four days in a sealed container.
- Freezing: I pack my leftovers in freezer bags in individual portions for easy meal prep. They will last for several months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Reheat in the microwave for one to two minutes or in a saucepan on medium-low until hot.
Frequently asked questions
There is a formula for cooking pasta in an Instant Pot. First, read the instructions on the pasta box. Next, divide the base number in half and subtract 2 minutes for al dente. For example, if the cooking time is 7 to 9 minutes, the base time is 8. So, I would divide that in half to 4, subtract 2, and set the pot to 2 minutes for al dente. It is pretty simple. Some boxes already have Instant Pot instructions on them.
The vegetables should not be added until the end of the cooking process. They do not get pressure-cooked at all. They get sautéed by your Instant Pot after the rest of the ingredients have been cooked. Once the chicken and pasta are finished cooking, the veggies and sour cream will be added and cooked on the sauté before thickening the sauce with the cornstarch slurry.
Make sure you use pasta noodles that will stand up to the pressure of being cooked in an Instant Pot. Most people, including me, use egg noodles for this recipe because they absorb the creamy sauce and cook quickly. They also tend to hold their shape better because they are just flat noodles. Other choices that are good for this are small but strong shapes like farfalle, ziti, penne, and rotini, which work best.
It was most likely cooked too long. First, make sure to use dry noodles. And be sure to buy high-quality pasta. Then, use the formula for cooking pasta in an Instant Pot. Make sure there is enough liquid in the pot as well. Do not forget to add an extra half-cup of water on top of the pasta before closing the lid. Then, immediately switch the valve to release the pressure as soon as the cooking time ends. Then, open the lid to stop the cooking.
More Instant Pot pasta recipes:
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Instant Pot Chicken Pot Pie Pasta
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 chicken cubes and cook until no longer pink on the outside, stirring occasionally—about 3 minutes. Add salt, pepper, and red pepper flakes. Stir to combine.
- Add chicken broth and scrape the bits that stuck to the bottom of the pot using a wooden spoon.
- Add uncooked pasta to the pot and gently push it using a spatula or wooden spoon so it's evenly distributed and submerged in the liquid.
- Add 1/2 cup of water over the pasta.
- Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 4 minutes on High Pressure.
- Once the Instant Pot beeps to show that it's done, wait 4 minutes, and then do a quick release by changing the position of the valve to Vent. Carefully remove the 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 thoroughly 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 on the stovetop, consider adding milk, cream, or broth for a creamier texture.
Video
Notes
Why brown the chicken
There is a big difference between the flavor of chicken that has been browned vs the one that hasn’t. The Maillard reaction, which occurs when heat develops a crispy brown crust on the outside, caramelizes the sugar and amino acids, giving them a unique taste. It also makes it crunchy, which cannot be done without the browning process. It also locks in the juices so they cannot leak out as it cooks.More tips to consider:
- Don’t skip sauteing the onion and garlic either. This is another flavor tip that makes a big difference.
- Do not overcook the chicken. It should be 160 degrees F.
- Using other pasta shapes will work, but the cooking time may change. See more instructions below in FAQs.
- Leave out the red pepper flakes if someone you’re serving does not like spicy food.
- Be sure to deglaze the pot after sautéing the chicken to avoid getting a burn error.
- Add the vegetables last so they don’t get too mushy.