Instant Pot: Chicken Pot Pie Penne

Fall is just around the corner and I've been anxious to cook up some fall favorites. Even though it's still a little too early for all the comforting fall dishes, I came up with a little fall teaser recipe. This Chicken Pot Pie Penne combines the deliciousness of a classic chicken pot pie with pasta for a nice casserole any time of year. Get a taste of fall now!...

With the end of August practically here, I'm ready for fall to come! Chicken Pot Pie is a comfort food in our house, especially when the fall weather comes around. Just thinking about tender pieces of chicken breast floating around in a silky sauce with mushrooms, peas and carrots, all covered in a buttery and flaky crust makes me even more anxious. Since I can't speed up time, I figured I could take all the delicious parts of a chicken pot pie and incorporate them into a meal somehow. Pasta is always a great ingredient to build flavors upon and as a result, this Chicken Pot Pie Penne came about. By preparing a simple chicken pot pie filling on the stovetop and combining it with whole wheat penne pasta, I had myself a delicious taste of fall that I can enjoy any time of year!

Chicken Pot Pie Penne
original Joelen recipe

2 tablespoons unsalted butter or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
2 cups low sodium chicken broth
1 rotisserie chicken, shredded into bite sized pieces
1/4 cup half & half or heavy cream
1/4 cup water + 1 teaspoon cornstarch
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme

In your Instant Pot:

Plug in the IP and add the oil.

Press SAUTE and add the onion, garlic and mushrooms. Cook, until softened. 

When onion and mushroom mixture have softened, add chicken to the pot and stir.

Add the dry penne pasta and chicken broth. Stir.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 4 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.The IP will then beep after pressure cooking for 4 minutes.

When the IP beeps after pressure cooking for 4 minutes, place a kitchen towel on top of the setting knob and carefully turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). Note - it may get messy, which is why I use a kitchen towel over the setting to reduce spray from the IP. I also use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

In a small bowl, stir together 1/4 cup water and 1 teaspoon cornstarch to make a slurry.

Add the half & half (or heavy cream if using), frozen peas and carrots mix, lemon juice, and thyme.

Add the cornstarch slurry. Stir pot to warm all ingredients through while sauce thickens and season with salt & pepper to taste. 

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