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Instant Pot Skinny Crustless Chicken Pot Pie

Instant Pot Skinny Crustless Chicken Pot Pie is one of our families quick and easy go-to dinners! This dairy free, gluten free healthy take on a dinner classic is a sure crowd pleaser.

Quinoa is a seed, part of a group of pseudocereals that packs a powerful protein packed punch! It cooks up fabulously inside the Instant Pot. My family aren’t huge fans of quinoa so in this recipe I cook it down so that it creates more of a creamy filling than it’s typically springy texture!

When I make this, I let the kids get involved so it feels like they did something to help make dinner. They love gathering up for me and then watching me mix everything together.

This is a main stay at our house.

If you like this recipe check out my Instant Pot Chicken, Quinoa, and Black Bean Burrito Bowls! 

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

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For other amazing Instant Pot recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!

4.88 from 8 votes

Instant Pot Skinny Crustless Chicken Pot Pie

Print Recipe

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1/2 cup quinoa, rinsed and drained
  • 1 cup chicken stock
  • 1/4 cup full-fat coconut milk
  • 1/4 cup coconut aminos
  • 2 tablespoons organic raw honey optional
  • 1/2 large red onion, diced
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground ginger optional
  • 1/8 teaspoon ground black pepper
  • 3 cups frozen mixed vegetable blend (peas, carrots, green beans)

Instructions

  • Add all of the ingredients, except for the frozen vegetables, to your Instant Pot Pressure Cooker.
  • Place the lid on your pot and make sure the vent valve is in the SEALING position.
  • Using the MANUAL function on your Instant Pot, high pressure, use the +/- buttons to program the pot for 10 minutes.
  • When the time is up let the pot naturally release the pressure for at least 15 minutes.
  • Remove chicken breasts and shred. Add the shredded chicken and frozen vegetables to the pot and stir. Select the sauté function and let the vegetables warm, stirring frequently, for about two minutes. Salt to taste and serve warm. 
Servings: 6
Author: Brittany Williams

114 Comments

  1. I am new to the Instant Pot and it was time to expand beyond hard boiled eggs and chicken. I don’t think it could have gotten any better than Crustless Chicken Pot Pie! It is a fast healthy version of comfort food that you can make in no time.
    Thanks for such a great dish!

  2. Made this last night. It was my first attempt ever cooking with my InstaPot. It was delicious and came out full of flavor. I followed the directions and it was so easy. Can’t wait to try another recipe, thanks!!

  3. The recipe on the top says 1/4c coconut milk, and bottom says 1/2c? Thanks for the recipe. Looks delicious!

    1. Thanks Kristin! Such a good reminder. We don’t use soy of any kind but I received so many questions about it as a sub I added it to the subs. We use coconut aminos for GF. 🙂

        1. It’s a soy free, healthy alternative to soy sauce. They sell it at Whole Foods, Sprouts, and other more naturalistic grocers. You can always get it on Amazon (linked above) or vitacost.com 🙂

      1. Tamari is soy sauce that does not have wheat in it if people are looking to stay gluten free. It tastes just like regular soy sauce but maybe a little stronger so I usually use less.

  4. Could this be made with frozen chicken? Planning ahead (defrosting) is not my strong suit right now. :/
    Any substitute for the coconut milk? I don’t have any on hand today.

    1. HI Michelle! It can be made with frozen chicken. The veggies and the quinoa get too mushy if you cook it longer so what I do is put the chicken in the pot with a cup of vegetable or chicken stock. I cook it on MANUAL HIGH for 2 mins. I let the pot naturally release the pressure (about 30 minutes). Then I add everything else and follow the recipe. 🙂

      1. Gotcha. I’m brand new to instant pot cooking, one of the many who got one on prime day. Just figuring out how this all works. 🙂

      2. Using my pot for first time. when you say cook manually x 2 min, is that pressure cooking for 2 min or saute x 2 min?

  5. I made this for the first time last night and it was delicious! I wish I had doubled the recipe so we had more leftovers! We will be making this often. Thank you!

  6. Quick question, can you recommend a low carb alternative to quinoa . My family just will not eat it. Lol 😞

  7. I loved this pot pie! I chose not to add the ginger before I made it just because I don’t put ginger in regular pot pie. It’s a regular on my lunch menu.

  8. My fave recipe so far! We even doubled the chicken stock for a fabulous soup! Makes great leftovers, if you have any left! 🙂

  9. This is another delicious recipe that has made it to my table time & time again! At first I was afraid I would miss the crust of a pot pie but that was not the case. This is a great way for enjoying comfort food without all the calories!

  10. This meal is absoutely amazing. Directions were easy to follow and so full of flavor. This will be a regular meal in our house.

  11. THIS ONE IS THE BOMB DIGGITY!!!! I have made this more times than I can count and have shared it with lots of friends!! Just plain delicious!!!! My favorite part is the coconut milk and the hint of coconut you get when you’re eating it. My all time favorite!!!

  12. This was delicious! My super picky 3yo even ate some! It was a warm comfort food but not too heavy, yet very filling and full of flavor. Leftovers were great, too. This was my first IP meal from Brittany and I’m coming back for lots more!!!

  13. This is my favorite recipe so far. I’ve made it several times– it’s like a big comforting bowl of love. I add sage and thyme. It’s so nourishing and delicious. You won’t be disappointed!

  14. I made this recipe for the first time 2 nights ago. It will definitely be one of my “go to” recipes. I’m so glad it has quinoa in it. I love that texture combination.

  15. When the IP comes out, the picky ‘mean’ager usually runs because he knows most likely the contents will be healthy. To combat the horror, I only used two cups vegetables. After eating, he says…”Good stuff but it could use more vegetables.” WHAT? Thank you for a yummy recipe that will be a regular rotation. And, with the full amount of veggies! 😉

  16. I’ve made this twice in the last 5 days, doubling the recipe (everything except the chicken) both times. My husband absolute my loves it! It’s yummy to top off with Greek yogurt or sour cream.

  17. I made this with barley instead of quinoa and it was so delish! My daughter compared it to chicken noodle soup without having to get filled up on liquids 🙂 Thanks for the recipe!

  18. I did not like the taste the Liquid Aminos gave this dish. I so wanted to like it, but wound up dumping it. Next time I’ll leave it out!!!

  19. I was a little leery to try this, mostly bc while I like quinoa, my husband has not usually liked it in previous recipes. But this was an exception! It’s so yummy and filling and really gives you the feeling you are eating warm “comfort” food, but none of the guilt!

  20. Just made this last night, The quinoa was very mushy. I follow the recipe exactly? Any suggestions? I have a feeling my instant pot is not working correctly.

  21. Hello! Trying to find recipes I might like before investing in my instant pot. Also trying to decide between 3 qt vs. 6 qt. You said you doubled this recipe and it was fine in the 6 qt. Do you think written as is, it would fit in the 3 qt? Thanks for your help!

  22. Hi, I have precooked shredded chicken. Would that make a difference in the cooking time or the texture of the chicken?

  23. This was so good!!! I can’t wait for leftovers for lunch tomorrow!! I will definitely be making this again!!!

  24. When you double the recipe do you double all the ingredients or just the chicken. Thanks! Can’t wait to try it!

  25. Does it have to be milk in a can if I wanted to sub out coconut milk? I imagine anything not “cold” right?

  26. So delicious! My husband and I are both resident physicians so quick and healthy packable foods are our go to… only complication is how picky he is! this was fast, delicious, and husband approved. thanks so much!

  27. I’m wanting to try this recipe, but don’t have my Instant Pot yet – how would I adapt it for stovetop cooking? Thanks!

  28. 5 stars
    I tried this recipe for the first time last night. Forgot to grab coconut milk but had almond milk in the house. Also used the low sodium soy sauce since it was at my house. It was DELICIOUS. adding this to our list of must make again recipes.

    1. I used riced califlower risoto medly cus thats wht i had on hand no froz mix veg….
      Dbled the recipe
      It was like soup…n salty…ill use less braggs but not sure eht went wrong

  29. 5 stars
    So delicious!! My 12 year old daughter had to make a meal for a school project so she grabbed your recipe book, searched through it and landed on this one. It was a huge hit, especially with my husband who asked that I make a double batch so that he can have it for lunch at work this week. This from a guy who hasn’t been willing to even try quinoa before. Tiime to start trying out more recipes!!

  30. 5 stars
    Made this for the first time today. The instructions were clear and the result is FANTASTIC!! I just need to find out how many Weight Watchers points this is but I don’t think it’s many. My husband loves it too. Thank you, thank you, thank you!!

  31. 4 stars
    This is so good, but I didn’t expect it to be soupy, I thought the quinoa would make it thicker. Is that how it’s supposed to be? Just want to check, but it’s super yummy and was very easy!

    1. Hi Elena,
      I am so happy to hear that you loves the Instant Pot Skinny Crustless Chicken Pot Pie recipe, I do not include the calorie count on any recipe. I always suggest plugging in all of your ingredients into a program like MyFitness Pal in order to track the exact calories of your meals. Wish you all the best!

  32. Do you think this would work as a freezer meal? Could I combine all of the ingredients in a freezer bag, then just thaw and dump it in the IP when I’m ready to use it? Or would it be better to cook it and then freeze the already prepared meal?

    1. Hi Cynthia,
      Yes, you can make this with chicken that’s already been cooked. I would just throw everything in the pot and just cook it for 1-minute and do a 10-minute natural release because you aren’t really cooking anything you are just warming everything up and quinoa cooks really fast. Hope that helps!

  33. 5 stars
    I finally made this for dinner and OMG it was so good! I absolutely love chicken pot pie, it was my favorite meal my mom made as a kid, and this was a perfect substitute. The flavor of this is just absolutely delicious and it was so easy to make! I am just now learning how to cook for me and my partner and this website and her cookbooks have helped me so much! Definitely recommend this meal 🙂

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