Description
A comforting and creamy chicken pot pie made in the Instant Pot, packed with flavor and perfect for family dinners.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups vegetables (carrots, peas, corn, etc.)
- 1 cup chicken broth
- 1 cup milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1 cup biscuits (for serving)
Instructions
- Set the Instant Pot to ‘Sauté’ and melt the butter.
- Add diced onion and garlic, and sauté until softened.
- Add the diced chicken and cook until no longer pink.
- Stir in the vegetables, chicken broth, milk, thyme, salt, and pepper.
- Seal the Instant Pot and cook on ‘Manual’ for 10 minutes.
- When finished, quickly release the pressure.
- Stir the mixture before serving.
Notes
Best eaten fresh the same day. If reheating, add a splash of broth to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg