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.
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.
- 1/4 cup water
- 1/2 cup water
- 1 tablespoon minced garlic
- 1 cup sour cream
- 1/2 teaspoon salt (optional)
- 1/4 cup cornstarch
- 1/4 teaspoon red pepper flakes
- 1 small onion diced
- 1 1/2 cups chicken broth (low sodium)
- 3 tablespoons canola oil or olive oil
- 1 lb chicken breast meat or boneless chicken thighs (c
- 1/4 teaspoon ground black pepper (optional)
- 3 cups wide egg noodles (uncooked)
- 10 ounces mixed veggies frozen ((i used a mix of beans, peas, carrots and corn))
- Carbohydrate 18.6302169578125 g
- Cholesterol 16.8187500142177 mg
- Fat 5.58466638394157 g
- Fiber 3.38407960630884 g
- Protein 5.29811060427736 g
- Saturated Fat 3.304885727334 g
- Serving Size 1 1 people (396g)
- Sodium 480.499180635645 mg
- Sugar 15.2461373515037 g
- Trans Fat 0.388122144721875 g
- Calories 139 calories
Step-by-step
- 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 cubed 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 it's 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 on the stovetop, either add some milk, cream or broth, to make it creamier.
Instant Pot Chicken Pot Pie Pasta: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and nutritious meal can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework help, and the never-ending to-do list. That's why I've fallen head over heels for this Instant Pot Chicken Pot Pie Pasta recipe. It's a lifesaver, seriously! It's quick, easy, and tastes absolutely phenomenal – a far cry from the usual "throw-together" dinners we often end up with. The creamy sauce, tender chicken, and perfectly cooked pasta make it a complete and satisfying meal, perfect for busy families or anyone who appreciates a delicious, convenient dinner.
The beauty of this recipe lies in its simplicity. Forget slaving over a hot stove for hours; this one-pot wonder does most of the work for you. The Instant Pot does all the heavy lifting, perfectly cooking the chicken and pasta while creating that rich, comforting pot pie flavor. It's so much faster than making a traditional chicken pot pie and, frankly, I find the results just as satisfying. And let's not forget the cleanup – one pot means minimal dishes! A huge win in my book.
Why this recipe is my go-to:
- Speed and Convenience: The Instant Pot significantly reduces cooking time, allowing you to get a delicious meal on the table quickly.
- Flavor Explosion: The creamy sauce perfectly captures the essence of a classic chicken pot pie, creating a rich and satisfying flavor.
- One-Pot Wonder: Minimal cleanup is a major bonus, leaving you more time for other things.
- Versatile: Feel free to customize the vegetables to your liking. Add broccoli, spinach, or any other veggies you enjoy.
- Kid-Friendly: My kids gobble this up, which always makes me happy!
I often adapt this recipe to suit my family’s tastes. Sometimes I’ll add a sprinkle of extra cheese for a cheesy twist, or swap the chicken for leftover rotisserie chicken for even faster prep. The possibilities are endless! On busy weeknights, when energy is low and the kids are hungry, this Instant Pot Chicken Pot Pie Pasta is my ultimate comfort food. It's the perfect example of how a delicious and satisfying meal doesn't have to be complicated.
Beyond weeknights, this recipe is also a fantastic option for meal prepping. I frequently make a larger batch on the weekend and store it in the refrigerator for quick and easy lunches or dinners throughout the week. The leftovers reheat beautifully, retaining their creamy texture and flavorful goodness. It's a true testament to the versatility and convenience of this recipe.
So, if you're looking for a quick, easy, and incredibly flavorful dinner solution, look no further. This Instant Pot Chicken Pot Pie Pasta is a game-changer, bringing the comforting flavors of a classic dish to your table in a fraction of the time. Give it a try and see for yourself – you won't be disappointed!
This recipe has become a staple in our household, and I know it will quickly become one of your favorites too. It’s the perfect blend of convenience and deliciousness, making it a go-to for any busy weeknight.
