My love for the Instant Pot is well documented, and this recipe only makes me love it more.
Recently, my husband and I purchased new ovens for our kitchen. We are waiting to have them installed as we speak. To say I am excited would be a gross understatement- I am ecstatic!
Our previous wall ovens were troopers, but they finally died on us. We’ve been without them for a little while now, and have been improvising on dishes we would normally bake.
Chicken pot pie is a favorite at our house, so we started searching for an alternative to the traditional preparation. ...and of course, the IP was the answer.
This Chicken Pot Pie Casserole was warm and comforting. I will make it again, even when the ovens arrive! *Remember that all IP’s are different- adjust your recipe accordingly.
You will need:
1 lb Cubed chicken
1 bag frozen mixed vegetables
1 bag egg noodles
½ cup whole milk
3 ½ cups chicken broth
2 cloves fresh minced garlic
½ diced white onion
Salt and pepper
Olive oil
In your IP, saute the chicken, onions, and garlic in olive oil. Cook until chicken is white on the outside.
Add vegetables, broth, salt, pepper, and egg noddles to the IP.
Cook on manual high pressure for 5 minutes. Once cycle is complete, do a quick steam release.
Remove lid and turn pot to saute mode. Stir in ½ cup milk and allow mixture to combine until it has reached your desired consistency.
Serve with crackers and enjoy!
*recipe modified from: https://www.adventuresofanurse.com/2017/05/14/instant-pot-chicken-potpie-casserole/
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