Instant Pot Chicken Pot Pie Stew

01Method

1. 1

   Place chicken and 2 cups of broth into the pressure cooker. Secure the lid and set the vent to sealed. Select high pressure and cook for 10 minutes, allowing 10–15 minutes for pressure to build.

2. 2

   Let pressure release naturally for 10 minutes, then carefully use the quick-release method to vent remaining pressure, about 5 minutes. Open the lid.

3. 3

   Transfer the chicken to a cutting board, shred it, and set aside. Pour the cooking broth into a separate bowl and reserve.

4. 4

   Switch the pot to Sauté mode and melt the butter. Cook the onion in the butter for 2–3 minutes. Return the shredded chicken to the pot along with the reserved and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Lay the egg noodles on top and press them down until submerged, adding water if needed to cover.

5. 5

   Seal the lid and vent again. Select high pressure and set the timer for 4 minutes, allowing 10–15 minutes for pressure to build.

6. 6

   Let pressure release naturally for 5 minutes, then quick-release the remaining pressure, about 5 minutes. Open the lid.

7. 7

   Stir in the frozen vegetables, cream of chicken soup, and sour cream. Replace the lid and let the stew rest for 5 minutes until the vegetables are warmed through.