Instant Pot Chicken Pot Pie Stew Recipes

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INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)

Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.

Provided by Jane Cooks It Up

Categories     Meat and Poultry Recipes     Chicken

Time 55m

Yield 6

Number Of Ingredients 14



Instant Pot® Chicken Pot Pie (Crustless and Gluten Free) image

Steps:

  • Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
  • Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.3 g, Cholesterol 120.5 mg, Fat 18 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 814.2 mg, Sugar 5.3 g

1 ½ pounds chicken tenders, cubed
1 ½ cups chicken broth
1 ½ cups diced carrots
1 ½ cups diced celery
1 cup corn kernels
1 large onion, diced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme
1 cup heavy cream
½ cup frozen peas

INSTANT POT® CREAMY CHICKEN STEW

A creamy chicken stew that is perfect for when you are craving comfort food.

Provided by My Hot Southern Mess

Time 1h25m

Yield 6

Number Of Ingredients 18



Instant Pot® Creamy Chicken Stew image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
  • Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
  • Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
  • Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
  • Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 30.3 g, Cholesterol 157.7 mg, Fat 29.1 g, Fiber 4.7 g, Protein 30.4 g, SaturatedFat 14.4 g, Sodium 781.3 mg, Sugar 4.8 g

2 tablespoons salted butter
2 pounds boneless, skinless chicken thighs, or more to taste
3 medium carrots, sliced
1 medium onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
2 cups chicken broth, divided
4 cups diced potatoes
2 tablespoons gluten-free all-purpose flour
1 tablespoon Worcestershire sauce
2 large bay leaves
1 teaspoon poultry seasoning
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon dried rosemary
½ teaspoon salt
1 cup heavy cream
½ cup frozen peas

INSTANT POT® CHICKEN POT PIE STEW

A classic chicken pot pie recipe is transformed into a hearty, delicious stew that is well-suited for your Instant Pot®.

Provided by Chris Book

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12



Instant Pot® Chicken Pot Pie Stew image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken, shred, and set aside. Pour broth into a bowl and reserve.
  • Turn the empty Instant Pot® to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles.
  • Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Add frozen vegetables, cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 49.6 g, Cholesterol 111.6 mg, Fat 19.5 g, Fiber 4 g, Protein 25.5 g, SaturatedFat 7.7 g, Sodium 1354.1 mg, Sugar 2.6 g

2 pounds skinless, boneless chicken breasts, or more to taste
6 cups chicken broth, divided
2 tablespoons butter
1 large onion, chopped
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon salt and ground black pepper to taste
1 (16 ounce) package uncooked wide egg noodles
1 cup water as needed
1 (16 ounce) package frozen mixed vegetables
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream

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