This post may contain affiliate links, which means at no additional cost to you, I will earn a commission if you click through and make a purchase.
As most of you already know, I love my Instant Pot. I use it so often for easy one-pot dinners. My Instant Pot Board on Pinterest is my busiest board and love so many of the recipes. One of the first recipes I made in my Instant Pot was this Chicken Pot Pie Casserole by Adventures of a Nurse. We enjoyed the recipe, but as the Food Tracking Momma, I did not like the amount of fat in this recipe (469 calories/26 grams of fat)!
With some fairly easy changes, I want to share a skinny version of this recipe now named appropriately, Instant Pot Chicken Pot Pie Noodles. The nutritional values on this version come in at 489 calories per serving (I know it’s a little more calories than the original has listed) but the fat has been reduced to only 10.8 grams with only 2.7 of those saturated. Your heart will thank you.
For more information on counting and logging calories to lose weight (food tracking) or for recipes from the Food Tracking Momma, please CLICK HERE to subscribe to this blog and let me help you live life more healthy and abundantly (John 10:10). You will receive the FREE eBook LOSING WEIGHT WITH FOOD TRACKING.
Instant Pot Chicken Pot Pie Noodles Steps
I used 1/2 of a sweet, valdalia onion for this recipe. You want about 1/2 cup of finely chopped onion. Set your Instant Pot to Saute and add the olive oil and the chopped onion. Let it cook for about 1 minute and then add the cubed chicken breasts (remove any visible fat). Add the salt and pepper and cook until the chicken has turned white on the outside (it will finish cooking under pressure) and the onion is softened (about 5 minutes). Near the end of the saute, add the minced garlic and cook for an additional minute.
Press Cancel on the Instant Pot . Add the frozen mixed vegetables, the chicken base, and the egg noodles. Pour in the 4 cups of chicken broth (I use bone broth) and slightly press the noodles into the broth. The noodles will not be submerged in the broth- that’s OK.
Set the Instant Pot to Pressure Cook and set the timer for 5 minutes. It may take up to 20 minutes for it to come to pressure. This is normal. Once the casserole finishes cooking under pressure for 5 minutes, do a quick release (open venting valve until pressure is released).
Whisk flour into 1 cup of 2% evaporated milk. It doesn’t have to be perfectly smooth. Press Saute on the Instant Pot and add the milk/flour mixture. Stir to combine and thicken (about 2-3 minutes). Let cool for 5 minutes to thicken. I remove the metal bowl from the Instant Pot and let it cool on the counter. The noodles will continue to thicken once they have slightly cooled.
Serving size is 1 1/2 cups and the recipe serves 6 people. Enjoy with a side salad for a quick and easy supper. I highly recommend these Sous Chef Essentials Silicone Cooking Utensils when you make this recipe!
Instant Pot Chicken Pot Pie Noodles
Instant Pot Chicken Pot Pie Noodles
- 1 tbsp extra virgin olive oil
- 1 medium onion (finely chopped)
- 1 clove garlic (minced)
- 1 pound boneless skinless chicken breast (cubed)
- 1 tsp salt
- 1/2 tsp pepper
- 16 oz frozen mixed vegetables
- 12 oz egg noodles
- 4 cups chicken broth
- 1 tbsp flour
- 1 cup 2% evaporated milk
- Set Instant Pot to Saute. Add olive oil and onion. Saute for about 1 minute. Add chicken breast, salt and pepper. Saute for about 5 minutes or until outside of the chicken turns white. Add garlic and saute for 1 more minute.
- Add frozen vegetables, egg noodles, and broth. Slightly press noodles into broth (they don’t have to be submerged). Set Instant Pot to Pressure Cook for 5 minutes.
- Once finished, do a quick release. Whisk flour into evaporated milk and add to the noodles. Set Instant Pot to saute and cook for 2-3 minutes until it thickens. Noodles will thicken as it cools.
Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates