Instant Pot Chicken Pot Pie Pasta
Indulge in a comforting bowl of Instant Pot Chicken Pot Pie Pasta, where tender chicken meets a rich, creamy sauce and perfectly cooked pasta, all ready in just 30 minutes. This one-pot meal beautifully captures the nostalgia of classic chicken pot pie, making it perfect for busy weeknights or cozy family dinners. With vibrant colors and irresistible aromas, this dish is sure to have everyone coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 8 oz penne pasta
- 2 cups low-sodium chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup heavy cream
- 2 tsp onion powder
- 2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Set Instant Pot to 'Sauté' and heat a splash of oil. Season chicken with salt and pepper; brown on both sides for about 5 minutes. Remove from pot.
- Add frozen mixed vegetables to the pot; sauté for 2 minutes.
- Pour in 1 cup of chicken broth to deglaze, scraping up any bits stuck to the bottom.
- Return chicken to the pot along with another cup of broth and uncooked pasta; stir well.
- Secure lid, set to high pressure for 4 minutes, then perform a quick release.
- Stir in heavy cream, onion powder, garlic powder until combined. Serve warm.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
Keywords: - For a vegetarian option, substitute chicken with tofu or mushrooms. - Experiment with different pasta shapes or additional veggies based on your preference. - Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth.