Instant Pot Skinny Crustless Chicken Pot Pie
Try this Instant Pot Skinny Crustless Chicken Pot Pie recipe, or contribute your own.
Try this Instant Pot Skinny Crustless Chicken Pot Pie recipe, or contribute your own.
- salt to taste
- 1/4 tsp ground ginger
- 1/2 tsp garlic salt
- 1/8 tsp pepper
- 1/4 tsp cumin
- 1/2 red onion diced
- 1 cup organic chicken stock
- 1/4 cup canned organic coconut milk
- 3 cups frozen organic mixed vegetable blend
- 3 (6-8oz) defrosted chicken breasts
- 1/2 cup organic quinoa rinsed
- 1/4 cup braggs liquid aminos coconut aminos, or low sodium soy sauce
- 1/8 cup raw organic honey
- Carbohydrate 0.357198966346154 g
- Cholesterol 0 mg
- Fat 0.0759604326923077 g
- Fiber 0.0891310096153846 g
- Protein 0.0810903605769231 g
- Saturated Fat 0.00963115384615385 g
- Serving Size 1 1 recipe (10g)
- Sodium 3779.47352884615 mg
- Sugar 0.268067956730769 g
- Trans Fat 0.0129686826923077 g
- Calories 2 calories
Step-by-step
- Add all of the ingredients 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 open the vent valve and let the steam release.
- Remove chicken breasts and shred. Add back to the pot and serve!
Origins of the Pot Pie
Pot pies date back to Roman times, evolving through British medieval kitchens where meats were sealed inside heavy pastry cases known as coffins. American settlers adapted these pies into deep-dish variations using local game and vegetables, topped with flaky crusts. Modern adaptations often omit the pastry entirely. This version uses quinoa as a thickening agent instead of flour, absorbing the simmering stock under pressure to create a rich, spoonable consistency.
Pressure Cooking Dynamics
Electric pressure cookers radically shorten the traditional braising window. Cooking poultry and vegetables together at high pressure forces moisture into the cellular walls of the vegetables while rendering the chicken tender enough to shred easily with two forks. Secure the sealing ring firmly before locking the lid. Allow a full ten minutes of cooking time at high pressure, followed by a manual quick release to prevent the mixed vegetables from turning mushy.
Balancing Sweet and Savory Elements
Traditional pot pies rely on heavy cream and butter for their unctuous mouthfeel. This formulation substitutes canned coconut milk and liquid aminos to build depth without dairy fats. Raw honey provides a distinct counterpoint to the sharp notes of garlic salt and ground ginger. Rinse the quinoa thoroughly in a fine-mesh sieve before adding it to the pot to remove saponins, which impart a bitter taste if left intact.
