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- Chicken and vegetables - 1 lb boneless, skinless chicken breasts, diced - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup carrots, sliced - 1 cup peas (fresh or frozen) - Seasonings and pasta - 3 cups chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 8 oz pasta (fusilli or penne) - Salt and pepper to taste - Cream and thickening agents - 1 cup heavy cream - 1/4 cup all-purpose flour - 2 tablespoons olive oil This dish starts with chicken and fresh veggies. I love using diced chicken breasts for their tender bite. The onion and garlic bring great flavor. Carrots and peas add color and nutrition. For the seasonings, chicken broth is key. It keeps everything moist and rich. Thyme and parsley give this meal a warm, homey taste. Using pasta makes it filling and fun. You can choose fusilli or penne based on your preference. The cream and flour make the sauce creamy. The cream adds richness while the flour helps thicken it. This combination creates a luscious sauce that brings the whole dish together. The olive oil is perfect for sautéing the chicken and veggies, adding a touch of flavor. Make sure to have all these ingredients ready. They will help you create a warm bowl of comfort food that everyone loves. {{ingredient_image_1}} To start, I turn the Instant Pot to 'Sauté' mode. I add 2 tablespoons of olive oil. Then, I toss in 1 pound of diced chicken breasts. I sprinkle salt and pepper over the chicken. I cook it for about 5 minutes. The chicken should be browned but not fully cooked. Once done, I remove the chicken and set it aside. Next, I use the same pot for the veggies. I add the diced onion and sauté it for 2 to 3 minutes. The onion should turn translucent. Then, I add 2 cloves of minced garlic and cook for another 30 seconds. This step makes the kitchen smell amazing! After that, I pour in 3 cups of chicken broth. I also add 1 teaspoon of dried thyme and 1 teaspoon of dried parsley. I scrape the bottom of the pot well to avoid burning. Now, it's time to mix in the fun stuff! I add 1 cup of sliced carrots and 8 ounces of uncooked pasta, like fusilli or penne. I stir everything together. Then, I return the browned chicken to the pot. Closing the lid, I set the Instant Pot to 'Manual' or 'Pressure Cook' on high for 5 minutes. After cooking, I perform a quick release of the pressure. For the cream sauce, I whisk together 1 cup of heavy cream and 1/4 cup of all-purpose flour in a small bowl. After opening the Instant Pot, I stir in this mixture. I switch back to 'Sauté' mode and cook for an additional 2 to 3 minutes. This thickens the sauce beautifully. Finally, I stir in 1 cup of peas and heat them for about 2 minutes. I taste and adjust the seasoning if needed. - Overcooking chicken: Keep an eye on your chicken. If you cook it too long, it can get dry. Aim for a nice brown color but stop before it’s fully cooked. You will finish cooking it later with the pasta and sauce. - Not scraping the pot: Always scrape the bottom of the pot after sautéing. This step stops food from sticking and burning. If you skip this, you might get a burn notice. That can spoil your dish. - Cooking times and pressure release: Set your Instant Pot to high pressure for just 5 minutes. That’s enough for the chicken and pasta to cook perfectly. After cooking, do a quick release to keep the pasta from getting mushy. - Adjusting flavors to taste: Always taste your dish before serving. You might want to add more salt, pepper, or herbs. Feel free to make it your own. A little extra seasoning can make a big difference. - Best Instant Pot models for this recipe: Any Instant Pot model works well. I recommend the Instant Pot Duo or the Instant Pot Ultra for their ease of use and reliable cooking. - Essential tools for preparation: Use a good cutting board and a sharp knife for chopping. A whisk is great for mixing the cream and flour. Don’t forget measuring cups for accurate ingredient amounts. Pro Tips Perfectly Cooked Pasta: To ensure the pasta doesn’t become mushy, cook it just until al dente in the Instant Pot. It will continue to cook slightly when you add the cream mixture. Flavor Boost: Enhance the flavor by adding a splash of white wine to the sautéed vegetables before adding the broth. This will elevate the overall taste of the dish. Thickening Tips: If you prefer a thicker sauce, increase the amount of flour in the cream mixture, or let the sauce simmer for a few extra minutes after adding the cream. Vegetable Variations: Feel free to add or substitute other vegetables like corn or green beans to customize your chicken pot pie pasta to your liking. {{image_2}} You can switch out chicken for turkey or pork. Both options work well. Turkey gives a nice flavor, while pork adds a bit of sweetness. If you want a vegetarian dish, try using mushrooms or chickpeas. They both add a lot of texture and taste. Pasta choice can change the dish. Fusilli and penne are both great. Fusilli holds sauce well, while penne is easy to eat. If you need gluten-free pasta, look for rice or chickpea pasta. They cook nicely in the Instant Pot too. You can add many veggies to this dish. Try bell peppers, zucchini, or green beans. Each adds its own flavor and color. In winter, use root veggies like parsnips or sweet potatoes. They bring warmth and comfort to the meal. To keep your Instant Pot Chicken Pot Pie Pasta fresh, use an airtight container. This helps seal in flavors and moisture. You can keep it in the fridge for up to three days. Always let the pasta cool before storing. This prevents excess moisture from building up. You can freeze this pasta dish for later. First, let it cool completely. Then, divide it into portions and pack in freezer-safe bags. Be sure to remove as much air as possible. This helps avoid freezer burn. To reheat, thaw it overnight in the fridge. Then, heat it on the stove or in the microwave. Add a splash of broth or cream to keep it creamy. For safe reheating, use the stove or microwave. When using the microwave, heat in short bursts. Stir often to ensure even warming. On the stove, add a little broth. This helps keep the dish creamy and prevents it from drying out. Always check the temperature to ensure it’s heated through. It takes about 30 minutes to make this dish. You spend 10 minutes prepping the ingredients. The cooking time in the Instant Pot is 5 minutes under pressure. Add a few minutes for the cream sauce to thicken after cooking. Yes, you can make this recipe ahead of time. Cook it as directed and let it cool. Store it in an airtight container in the fridge. You can also freeze it for later. Just reheat it on the stove or in the microwave. You can use half-and-half, milk, or coconut cream instead of heavy cream. For a lighter version, use evaporated milk. Each option gives a different taste and texture. Choose what you like best based on your diet. This recipe is very kid-friendly! Most kids love pasta and chicken. If you have picky eaters, you can leave out the peas or carrots. You can also cut the vegetables into smaller pieces. This helps kids enjoy the meal more. This blog post covered how to make a tasty Instant Pot Chicken Pot Pie Pasta. We started with fresh ingredients, then moved through step-by-step cooking tips. I shared tricks to avoid common mistakes and suggested fun variations. Remember, you can store leftovers the right way for future meals. My final thought: enjoy this dish with family. It's easy, delicious, and perfect for any table. Happy cooking!

Instant Pot Chicken Pot Pie Pasta

A comforting and creamy pasta dish made with chicken, vegetables, and a rich sauce, all cooked in the Instant Pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 cup carrots, sliced
  • 1 cup peas (fresh or frozen)
  • 8 oz pasta (fusilli or penne)
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Turn the Instant Pot to the 'Sauté' mode. Add olive oil and diced chicken. Season with salt and pepper. Cook for about 5 minutes until browned but not cooked through. Remove the chicken from the pot and set aside.
  • In the same pot, add the diced onion and cook until translucent (about 2-3 minutes). Add minced garlic and sauté for another 30 seconds until fragrant.
  • Pour in the chicken broth, followed by the thyme and dried parsley. Scrape the bottom of the pot to prevent any burn notices.
  • Add sliced carrots and uncooked pasta to the broth mixture. Stir well. Return the browned chicken to the pot.
  • Close the lid of the Instant Pot and set it to 'Manual' or 'Pressure Cook' on high for 5 minutes. Once done, perform a quick release.
  • In a small bowl, whisk together heavy cream and flour until smooth. Open the Instant Pot and stir in the cream mixture. Switch back to 'Sauté' mode and cook for an additional 2-3 minutes until the sauce thickens.
  • Stir in the peas, and let them heat through for about 2 minutes. Adjust seasoning with salt and pepper if needed.

Notes

Serve warm, drizzling extra cream sauce over the top and garnishing with fresh parsley.
Keyword chicken, comfort food, Instant Pot, pasta