Instant Pot Chicken Pot Pie

🧂 Ingredients

• 2 tbsp butter
• 1 yellow onion, diced
• 1/2 lb chicken breasts, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme

  or 1/2 tsp dried
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Yukon gold potato, diced
• 1 cup chicken broth
• 1/4 cup heavy cream

  or 1/2 cup milk
• 1 tbsp flour
• 1 (750g) bag frozen vegetables
• 1/2 sheet puff pastry

  cut into squares

Instructions

• 1 Spread butter over the bottom of Instant Pot. Add onions, chicken, thyme,
  garlic, salt & pepper, potato, chicken broth, heavy cream and flour in that
  order, gently stirring flour overtop of mixture. Place lid on Instant Pot and
  make sure valve is set to seal.
• 2 Press the pressure cook button and set to high, then cook for 3 minutes. Instant
  Pot will take about 5-10 minutes to come to pressure then pressure cook for 3
  minutes.
• 3 Meanwhile, preheat the oven to 400 F. Grease ramekins with a little bit of
  cooking spray. Cut out 4 small squares or circles of puff pastry using a pizza
  roller to fit the tops of the ramekins and set aside.
• 4 Do a quick release of the pressure on the Instant Pot by flicking the switch at
  the top with a spoon. Open the lid when pressure gauge has dropped and the lid
  opens easily.
• 5 When filling is done cooking, open lid and stir in veggies, mixing well. Divide
  filling among ramekins and then add piece of puff pastry. Bake on a baking sheet
  in the oven for 10 minutes or until pastry is golden brown. Serve and enjoy!

Nutrition Info