Instant Pot Chicken Pot Pie Stew Recipes

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.

Steps:

• Place all the ingredients except biscuits in instant pot.
• Place the lid on top and make sure set to sealing.
• Press the manual button and select pressure time to 25 minutes.
• Allow it to come to pressure to cook.
• Meanwhile, prepare homemade biscuits or cook store bought biscuits.
• Once finished, do a quick release to remove the pressure.
• Remove the chicken and shred.
• Return it back to the instant pot and stir to combine.
• Serve in a bowl with a biscuit on top.

Steps:

• Cook chicken and set aside.
• Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
• Add milk until it becomes a thick sauce stirring constantly.
• Add 1 can of cream soup and 1/2 a can of milk.
• Make sure sauce is slightly thick.
• Put in frozen veggies, chicken and seasonings.
• Cook on low heat for about an hour.

Steps:

• Take the Puff Pastry Sheets out of the freezer to thaw.
• Add frozen chicken into the bottom of the Instant Pot and add 1/2 cup of broth. Cook on MANUAL or PRESSURE COOK on HIGH for 20 minutes.
• Shred the chicken in the Instant Pot. Add another 1/2 cup of broth, onion, potatoes and frozen vegetables to the Instant Pot and stir.
• While your vegetables are cooking it is time to make the biscuits. Mix the biscuit flour, water and cheese together. Shape into small balls.
• When the vegetables are done cooking, turn the knob to VENTING and remove the lid when you can. Push CANCEL and then the SAUTE button. Add your small biscuit balls into your chicken and vegetables.
• Let the biscuits cook for 4 minutes then flip them over and cook for another 4 minutes. Then they are done cooking it is time to mix them really well into the sauce. This will make a very thick consistency for your chicken pot pie.
• Take your thawed Puff Pastry Sheets and measure them a little over the size of the pan. Put 1/2 of the filling into a cake or pie pan and cover with one of the pastry sheets. Do the same to the other pie/cake pan.
• Cook at 350 degrees for 15 minutes. Continue to check on it so it doesn't burn.
• When it is done, let it cool for a few minutes, cut and serve!