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Instant Pot Chicken Pot Pie Pasta

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.
Course Main Course
Cuisine American
Keyword chicken pot pie, instant pot, pressure cooker
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 537kcal
Author Catalina Castravet


  • 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


  • 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.



Serving: 0g | Calories: 537kcal | Carbohydrates: 42g | Protein: 32g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 126mg | Sodium: 836mg | Potassium: 831mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4045IU | Vitamin C: 18.1mg | Calcium: 112mg | Iron: 2mg