25 minutes OR LESS
Marukan Instant Pot Chicken Pot Pie
Try our twist on a classic dish – make our Marukan Instant Pot Chicken Pot Pie for dinner tonight!
1 Cup
Chicken Broth
1
White Onion, diced
2
Celery Stalks, diced
1 tsp
Sea Salt
1 tsp
Black Pepper, ground
1/2 tsp
Dried Thyme, ground
1 tsp
Garlic Salt
1/4 tsp
Dried Sage, ground
1 lb.
Chicken Breast, cubed
2
Russet Potatoes, peeled and cubed
1 1/2 Cups
Pea and Carrot Blend, frozen
1 Tbsp
Butter, melted
1 Tbsp
Flour
3 tsp
Worcestershire Sauce
1/4 Cup
Heavy Cream
For Garnish
Biscuit
For Garnish
Rosemary, fresh
INSTRUCTIONS
In order, add in the chicken broth, Marukan Seasoned Gourmet Rice Vinegar, onions, celery, sea salt, black pepper, dried thyme, garlic salt, dried sage, chicken, and potatoes into the Instant Pot. Set to “Manual” for 4 minutes, Release pressure and remove lid. On the side, whisk together the butter and flour until it becomes a smooth paste. Then, add in the pea and carrot blend, butter and flour paste, Worcestershire sauce, and heavy cream. Stir until combined. Set the Instant Pot to “Saute”, stirring occasionally until thickened. Garnish with a biscuit and fresh rosemary. Enjoy!
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