Instant Pot Mini Chicken Curry Pot Pies
These Instant Pot Mini Chicken Curry Pot Pies are a delicious, healthy way to enjoy comfort food and the coconut curry filling comes together easily in your pressure cooker!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 servings
- 2 tbsp butter
- 2 yellow onions, diced
- 4 cloves garlic minced
- 1 tbsp curry powder
- 1/4 tsp each Salt & pepper
- 3 medium-sized chicken breasts, diced
- 2 tbsp flour
- 1 large russet potato, skinned and diced
- 1 can coconut milk (full-fat)
- 1 cup chicken broth
- 1 bag frozen mixed veggies (like Green Giant's blend of corn, peas, beans and carrots)
- 1 sheet puff pastry
Add all ingredients except for veggies and puff pastry to the Instant Pot in the order that they are shown, sprinkling flour evenly overtop of chicken. Cook on high pressure for 2 minutes then do a quick release of the pressure.
Meanwhile, preheat the oven to 375 F. Grease 6 ramekins with non-stick spray (I like the Corningware or IKEA ones, I have links for both above). Cut out 6 small squares or circles of puff pastry using a pizza roller to fit the tops of the ramekins and set aside.
When filling is done cooking, open lid and stir in veggies, mixing well. Divide filling among ramekins and then add piece of puff pastry. Bake on a baking sheet in the oven for 15 minutes or until pastry is golden brown. Serve and enjoy!
Calories: 404kcal | Carbohydrates: 24g | Protein: 22g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 581mg | Potassium: 394mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2250IU | Vitamin C: 6.6mg | Calcium: 20mg | Iron: 2.3mg