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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 537 kcal
Author Catalina Castravet

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

  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.

Recipe Video

Nutrition Facts
Instant Pot Chicken Pot Pie Pasta
Amount Per Serving (0 g)
Calories 537 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 8g50%
Cholesterol 126mg42%
Sodium 836mg36%
Potassium 831mg24%
Carbohydrates 42g14%
Fiber 4g17%
Sugar 3g3%
Protein 32g64%
Vitamin A 4045IU81%
Vitamin C 18.1mg22%
Calcium 112mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.