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4.88 from 8 votes

Instant Pot Skinny Crustless Chicken Pot Pie

Servings: 6
Author: Brittany Williams

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.