Description
Learn how to make a delicious Instant Pot chicken pot pie with our easy-to-follow recipe. Perfect for a comforting family dinner.
Ingredients
- – 3 boneless chicken breasts (680 g)
- – 1 can Cream of Chicken Soup (295 ml)
- – 1 cup Milk (240 ml)
- – 1 cup chicken broth (240 ml)
- – 1/2 onion (chopped)
- – 4 potatoes (peeled and diced)
- – 16 oz bag of Frozen mixed vegetables (450 g)
- – 1/2 cup (120 ml) celery (chopped)
- – 1 tsp Garlic Powder (5 g)
- – ½ tsp Poultry Seasoning (2.5 g)
- – 1 tsp (5 ml) salt
- – 1/2 tsp (3 ml) pepper
- – 16 oz (454 g) canned biscuits (8 count)
Instructions
- Put all the ingredients, except the biscuits, into the Instant Pot.
- Secure the lid on top and ensure it is set to the “sealing” position.
- Select the manual setting and adjust the pressure cooking time to 25 minutes.
- Wait for the pressure to build up and the cooking to finish.
- While waiting, either make homemade biscuits or bake store-bought ones.
- Once the cooking cycle is complete, perform a quick release to let out the pressure.
- Take out the chicken breasts and shred them into pieces.
- Place the shredded chicken back into the pot and mix everything together.
- Dish it up in a bowl, place a biscuit on top, and savor your meal!
Notes
- For a more flavorful dish, opt for low-sodium chicken broth to control salt levels.
- Enhance traditional flavors by experimenting with seasonings like thyme or rosemary.
- Increase creaminess by swapping half the milk with heavy cream or half-and-half.
