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Instant Pot Chicken Pot Pie is a tasty comfort food recipe made with boneless skinless chicken breast chunks and frozen mixed vegetables all in a creamy sauce and served with biscuits instead of in a pie crust.

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Instant Pot Chicken Pot Pie is an easy pressure cooker chicken dinner recipe perfect for weeknights.

This fun twist on a classic dish can be served with Pillsbury biscuits or crescent rolls.

This pressure cooker chicken pot pie recipe takes about forty minutes from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this dinner recipe, I started by chopping some boneless, skinless chicken breasts into bite sized chunks.

Then I sprayed the inside of my Instant Pot with cooking spray.

I set the Instant Pot to Saute Normal for 6 minutes.

Then I added some diced yellow onions to the pot.

I also added the chicken breast chunks to the pot.

I stirred the onions and chicken together well.

I left the onions and chicken to cook, stirring occasionally, until the Instant Pot turned off.

The chicken was still slightly pink.

I added some water to the Instant Pot.

I also added two cans of condensed cream of chicken soup.

Then I added some garlic powder, onion powder, salt and pepper to the pot.

I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.

Once the Instant Pot was done cooking, I immediately turned the steam release handle to the venting position and performed a quick release.

Then I remove the lid from the Instant Pot.

I stirred the contents of the Instant Pot well.

Then I set the Instant Pot to Saute Normal for 8 minutes.

I added some frozen mixed vegetables to the pot.

I stirred the vegetables into the creamy chicken mixture.

Then I stirred some water and cornstarch together in a cup.

I poured the cornstarch slurry into the Instant Pot to thicken the sauce.

I stirred well and then left the sauce to continue thickening, stirring occasionally, until the Instant Pot turned off.

Then I scooped the creamy chicken mixture into bowls and placed some Pillsbury biscuits on top.

This simple but delicious chicken dinner is sure to please the whole family.

This recipe could also be made with boneless, skinless chicken thighs if you prefer.

If you are looking for an easy pressure cooker chicken dinner recipe, then you need to try this Instant Pot Chicken Pot Pie!

More Instant Pot Chicken Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Chicken Pot Pie:

• 1 lb boneless, skinless chicken breasts
• 1 cup diced yellow onions
• 1 cup water
• 21 oz condensed cream of chicken soup ( 2 x 10.5 oz cans)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cups frozen mixed vegetables
• 1/4 cup water
• 2 tbsp cornstarch
• baked biscuits or crescent rolls for serving

How to Make Instant Pot Chicken Pot Pie:

1. Cut chicken breasts into bite sized chunks.
2. Spray the inside of your Instant Pot with cooking spray.
3. Set the Instant Pot to Saute Normal for 6 minutes.
4. Add the diced onions and chicken breast chunks to the pot and stir.
5. Leave the chicken and onions to cook, stirring occasionally, until the Instant Pot turns off.
6. The chicken will still be slightly pink.
7. Add the water and condensed cream of chicken soup to the pot.
8. Add the garlic powder, onion powder, salt and pepper to the pot.
9. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
10. Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and perform a quick release.
11. Remove the lid and stir the contents of the pot well.
12. Set the Instant Pot to Saute Normal for 8 minutes.
13. Add the frozen mixed vegetables to the pot and stir well.
14. Pour the water and cornstarch into a small bowl and stir well.
15. Pour the cornstarch mixture into the Instant Pot and stir well to thicken the sauce.
16. Leave the creamy chicken mixture to continue cooking and thickening, stirring occasionally, until the Instant Pot turns off.
17. Scoop the chicken mixture into bowls and top with biscuits or crescent rolls.
18. Serve and enjoy!

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