Chicken Pot Pie Noodles in Your Pressure Cooker
This creamy chicken pot pie noodle recipe brings the comfort of a traditional pot pie into your pressure cooker with rich sauce, tender chicken, and hearty noodles for an easy and satisfying meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 10 ounces egg noodles cook right in the pressure cooker
- 2 tablespoons unsalted butter
- 1 medium sweet onion diced
- 2 cloves garlic minced
- 1 ½ cups frozen peas and carrots thawed
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 ½ cups cooked chicken breast cut into small cubes
Instructions
Cooking Instructions
- Cook noodles following package directions. Drain and set aside.
- Melt butter in large skillet over medium heat. Sauté onion for about 5 minutes until soft.
- Add garlic and cook 1 minute until fragrant.
- Add peas and carrots, salt, and pepper. Cook 2–3 minutes until veggies soften.
- Stir in flour to coat ingredients and cook 1–2 minutes.
- Slowly pour in chicken broth, stirring constantly. Simmer until thickened, about 3 minutes.
- Add heavy cream and cook 2–3 minutes until creamy.
- Add cooked chicken and noodles. Toss all together until mixed and warmed.
- Optional: Transfer mixture to pressure cooker and cook 1–2 minutes under quick release to settle flavors.
Notes
Store leftovers in airtight containers for 3–4 days in the fridge or freeze up to 3 months. Reheat gently and add broth if too thick.