Instant Pot Chicken Pot Pie Casserole
- 11/2 lb chicken boneless, in cubes
- 11/2 tsp salt
- 11/2 tsp onion powder
- 1 cup cream
- 6 cup chicken broth
- 16 ounces mixed vegetables frozen
- 11/2 tsp black pepper
- 18 ounce egg noodles
- 11/2 tsp garlic powder
Place the instant pot on sauté and put olive oil in it.
Add chicken and spices in the olive oil.
Sauté for about 2 to 3 minutes until the chicken is white from the outside.
Add mix vegetables, egg noodles and chicken broth.
Cook for about 5 minutes on manual “high” pressure.
Carefully do the quick release and stir in heavy cream.
Place the pot again on sauté.
Cook for about 2- 3 minutes more until it becomes thick.Serve.
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