Go Back

Instant Pot® Chicken Pot Pie

Prep Time10 mins
Cook Time10 mins
Servings: 4
Calories: 243kcal
Author: Amanda


  • Instant Pot
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Knife
  • Cutting Board


  • 1 pound Chicken Breast
  • 1.5 cups Chicken Broth
  • 1.5 cups Carrots, chopped
  • 1.5 cups Celery
  • 1 cup Corn Kernels
  • 1 cup Onion, chopped
  • 1 tsp Salt
  • 0.5 tsp Ground Black Pepper
  • 1 tsp Garlic powder
  • 0.5 tsp Dried Thyme
  • 0.5 tsp Dried Basil
  • 1 cup Whole Milk


  • Add the chicken, chicken broth, corn, onion, carrot, celery, salt, pepper, garlic powder, basil and thyme to the Instant Pot bowl. Close the Instant Pot lid and set the steamer valve to ‘seal’. Press the ‘manual’ button and set the timer for 10 minutes, cooking at high pressure.
  • Once the timer is done, unlock the lid using a natural pressure release. This means just let the pot sit, untouched, on the counter for about another 10 minutes until you are able to open the lid. Open the Instant Pot lid and add the milk to the chicken pot pie mix. Stir well then press the ‘saute’ button.
  • Add the milk and cook the mix using the saute function for about 5 minutes, stirring constantly, until it has thickened.
  • Divide into bowls and serve! If you want to add a pie crust element, top the pie with baked biscuits. Enjoy!