Instant Pot Chicken Pot Pie Crustless (Gluten-Free)

Ingredients

• 2 tablespoons butter or olive oil
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 garlic clove, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup cornstarch
• 2 cups chicken broth
• 2 cups cooked, diced chicken
• 1 cup frozen peas
• 1/2 cup heavy cream

Directions

1. Turn on the Instant Pot's sauté function. Add butter and diced onion to the pot and cook until the onion becomes translucent and fragrant, about 3 minutes. Add celery, carrots and garlic, and cook for an additional 2 minutes.
2. Add Italian seasoning, salt, pepper, cornstarch, and chicken broth. Stir to combine. Add chicken, frozen peas, and heavy cream, and stir to combine.
3. Close and lock the lid. Turn the venting knob to the sealing position. Press the “Manual” button, and set the time to 8 minutes. When the cooking time is done, allow the pot to naturally release the pressure for 10 minutes.
4. Carefully open the lid and stir the pot pie filling. Serve hot.

Interesting Facts

• This pot pie is a great way to use up leftovers.
• This dish can be made dairy-free by substituting the heavy cream for coconut cream.
• Leftovers can be stored in the refrigerator for up to 5 days.