A one pot wonder, this pressure cooker chicken pot pie recipe is packed with all the classics such as potatoes, carrots, onion, and peas along with shredded chicken.
Place chicken breasts on the bottom of the instant pot insert, followed by the potatoes, cream of chicken soup, chicken broth, whole milk, celery, onion, salt, and pepper.
Ensure the “seal” is engaged and set for 25 minutes on manual.
Preheat oven to cook biscuits according to the package (note: I find 1 minute underdone to be the best).
Once the instant pot is complete, open the seal and allow the pressure to drop. When that is done, remove the chicken breasts and place them into a bowl big enough to shred with forks (or a hand mixer).
Pour in frozen peas and carrots and allow them to heat through.TIP - if the consistency of the mixture is thinner than you’d like, you can turn on the sauté setting to heat them faster, stirring consistently until you reach your desired thickness.
Place the shredded chicken back in, mix, and serve with biscuits.
Notes
It was easiest for us to use a blend of frozen peas and carrots, but you can chop up fresh carrots if desired. If you are using fresh chopped carrots, add them in with the potatoes at the beginning.
Feel free to use your favorite frozen vegetable blend to make this recipe even easier. Corn and green beans are great additions.