If you love the comforting flavors of classic chicken pot pie but want a hands-off, easy approach, this Crockpot Chicken Pot Pie is the perfect solution. With tender chicken, creamy sauce, and hearty vegetables, this slow cooker version delivers all the flavors you love with minimal effort.
Why You’ll Love This Comfort Meal
- Effortless Prep . Just toss the ingredients in the slow cooker and let it do the work.
- Rich and Creamy . The sauce is thick, flavorful, and perfectly coats every bite.
- Hearty and Filling . Loaded with chicken, potatoes, and veggies for a satisfying meal.
- Customizable . Use store-bought biscuits, puff pastry, or pie crust for the topping.
Instead of baking in a traditional pie crust, this set-it-and-forget-it recipe lets the slow cooker do all the work, making it perfect for busy weeknights. Serve it with flaky biscuits, puff pastry, or pie crust for a complete meal the whole family will love.
What Does Crockpot Chicken Pot Pie Taste Like?
Traditional chicken pot pie is a creamy, savory dish made with chicken, vegetables, and a thick, flavorful sauce baked in a flaky crust. This slow cooker version simplifies the process, cooking everything together without the need for rolling out dough or using the oven.
The best part? You can top it with biscuits, puff pastry, or even pie crust to get that classic pot pie feel with minimal effort.
Ingredients You’ll Need
- Boneless, Skinless Chicken Breasts - The main protein, becomes tender and shreddable after slow cooking.
- Chicken Broth – Provides moisture and serves as the flavorful base of the sauce.
- Heavy Cream - Adds richness and creaminess to the pot pie filling.
- Cream of Chicken Soup - Enhances thickness and creates a velvety texture.
- Potatoes - Makes the dish heartier and helps naturally thicken the filling.
- Frozen Peas - Adds sweetness and color while balancing the richness.
- Frozen Corn - Contributes texture and mild sweetness to the dish.
- Diced Carrots – Brings a subtle sweetness and slight crunch.
- Onion - Adds a savory base flavor and depth.
- Garlic - Boosts the overall flavor with aromatic depth.
- Salt - Enhances all the flavors and balances the dish.
- Black Pepper - Adds mild heat and warmth.
- Dried Thyme - A key herb that gives the dish a classic pot pie taste.
- Dried Rosemary - Provides an earthy, aromatic touch.
- Paprika - Adds subtle warmth and color.
- Butter - Enhances the creamy texture and adds richness.
- Cornstarch Mixed with Water - Thickens the sauce to prevent it from being too runny.
- Refrigerated Biscuits, Pie Crust, or Puff Pastry (Optional Topping) - Provides a flaky, golden crust for that classic pot pie experience.
How To Make Crockpot Chicken Pot Pie
- Add Ingredients to the Crockpot . Place chicken breasts (or thighs) in the slow cooker. Add chicken broth, heavy cream, cream of chicken soup, diced potatoes, peas, corn, carrots, onion, and garlic. Sprinkle with salt, pepper, thyme, rosemary, and paprika. Stir to combine, making sure the chicken is submerged in the broth.
- Slow Cook Until Tender . Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender. Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.
- Thicken the Sauce . In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir the slurry into the slow cooker, cover, and cook for another 20 minutes until the sauce thickens.
- Prepare the Topping . While the sauce thickens, bake refrigerated biscuits, puff pastry, or pie crust according to the package instructions. If using homemade biscuits, bake them at 375°F for 15 minutes, or until golden brown.
- Assemble and Serve . Spoon the chicken pot pie filling into bowls. Top with flaky biscuits, puff pastry squares, or pie crust pieces. Garnish with fresh parsley and serve warm.
Tips And Tricks
Making Crockpot Chicken Pot Pie is easy, but a few expert tips can help you achieve the perfect balance of flavor, texture, and creaminess. Whether you’re looking for a richer sauce, tender chicken, or the crispiest topping, these tips will ensure your dish turns out delicious every time:
- Use Chicken Thighs for Extra Flavor . Thighs stay juicier and more tender in the slow cooker.
- Don’t Skip the Cornstarch Slurry . This step thickens the sauce, giving it that classic pot pie texture.
- Use Fresh or Frozen Vegetables . Frozen veggies are a great time-saver, but fresh carrots and potatoes add extra heartiness.
- Add Cheese for a Creamy Twist . Stir in ½ cup shredded cheddar before serving for a rich, cheesy flavor.
Variations
Whether you want a low-carb version, a vegetarian alternative, or a spicy twist, these delicious variations will help you create the perfect pot pie for any occasion:
- Turkey - Swap chicken for shredded leftover turkey for a perfect way to use up holiday leftovers.
- Dairy-Free - Replace heavy cream with coconut milk or a dairy-free alternative.
- Gluten-Free - Use gluten-free biscuits or pie crust and thicken the sauce with arrowroot starch instead of cornstarch.
- Herb & Garlic - Add ½ teaspoon garlic powder and a dash of fresh parsley and sage for extra herb flavor.
- Spicy - Stir in ½ teaspoon cayenne pepper or red pepper flakes for a kick of heat.
What To Eat With Crockpot Chicken Pot Pie
Whether you’re looking for something light and fresh, crispy and crunchy, or hearty and filling, here are the best side dishes to serve with chicken pot pie:
- Salad - A simple salad with vinaigrette adds freshness.
- Roasted Green Beans - A light vegetable side that complements the creamy filling.
- Mashed Potatoes - For an extra comforting meal.
- Asparagus - A healthy, simple addition.
How Long Does It Last?
Slow cooker chicken pot pie lasts for 3 to 4 days in the refrigerator when stored properly in an airtight container. Allow the dish to cool completely before transferring it to the fridge to maintain its freshness and prevent excess moisture buildup.
When reheating, use the microwave or stovetop, adding a splash of broth or milk if needed to restore its creamy texture.
Can You Freeze It?
For longer storage, freeze it for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
More Spectacular Slow Cooker Recipes
- Slow Cooker Chili
- Crock Pot Chicken Tortilla Soup
- Slow Cooker Chuck Roast
- Slow Cooker Lasagna Soup
- Crock Pot Sloppy Joes
Crockpot Chicken Pot Pie Recipe | Slow Cooker Pot Pie
Ingredients
- ▢ 2 Boneless, Skinless Chicken Breasts
- ▢ 2 1/2 cups Chicken Broth
- ▢ 1 cup Heavy Cream
- ▢ 10.5 ounces Cream of Chicken Soup
- ▢ 2 Russet Potatoes , diced
- ▢ 1 cup Frozen Peas
- ▢ 1 cup Frozen Corn
- ▢ 1 cup Carrots , diced
- ▢ 1 Onion , diced
- ▢ 2 cloves Garlic , minced
- ▢ 1 tsp Kosher Salt
- ▢ 1/2 tsp Ground Black Pepper
- ▢ 1 tsp Dried Thyme
- ▢ 1/2 tsp Dried Rosemary
- ▢ 1/2 tsp Paprika
- ▢ 2 tbsp Butter
- ▢ 2 tbsp Cornstarch
- ▢ 2 tbsp Water
- ▢ Refrigerated Biscuits
Instructions
- Add Ingredients to the Crockpot . Place chicken breasts (or thighs) in the slow cooker. Add chicken broth, heavy cream, cream of chicken soup, diced potatoes, peas, corn, carrots, onion, and garlic. Sprinkle with salt, pepper, thyme, rosemary, and paprika. Stir to combine, making sure the chicken is submerged in the broth.
- Slow Cook Until Tender . Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender. Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.
- Thicken the Sauce . In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir the slurry into the slow cooker, cover, and cook for another 20 minutes until the sauce thickens.
- Prepare the Topping . While the sauce thickens, bake refrigerated biscuits, puff pastry, or pie crust according to the package instructions. If using homemade biscuits, bake them at 375°F for 15 minutes, or until golden brown.
- Assemble and Serve . Spoon the chicken pot pie filling into bowls. Top with flaky biscuits, puff pastry squares, or pie crust pieces. Garnish with fresh parsley and serve warm.
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Nutrition
If you love the comforting flavors of classic chicken pot pie but want a hands-off, easy approach, this Crockpot Chicken Pot Pie is the perfect solution. With tender chicken, creamy sauce, and hearty vegetables, this slow cooker version delivers all the flavors you love with minimal effort.
Why You’ll Love This Comfort Meal
- Effortless Prep . Just toss the ingredients in the slow cooker and let it do the work.
- Rich and Creamy . The sauce is thick, flavorful, and perfectly coats every bite.
- Hearty and Filling . Loaded with chicken, potatoes, and veggies for a satisfying meal.
- Customizable . Use store-bought biscuits, puff pastry, or pie crust for the topping.
Instead of baking in a traditional pie crust, this set-it-and-forget-it recipe lets the slow cooker do all the work, making it perfect for busy weeknights. Serve it with flaky biscuits, puff pastry, or pie crust for a complete meal the whole family will love.
What Does Crockpot Chicken Pot Pie Taste Like?
Traditional chicken pot pie is a creamy, savory dish made with chicken, vegetables, and a thick, flavorful sauce baked in a flaky crust. This slow cooker version simplifies the process, cooking everything together without the need for rolling out dough or using the oven.
The best part? You can top it with biscuits, puff pastry, or even pie crust to get that classic pot pie feel with minimal effort.
Ingredients You’ll Need
- Boneless, Skinless Chicken Breasts - The main protein, becomes tender and shreddable after slow cooking.
- Chicken Broth – Provides moisture and serves as the flavorful base of the sauce.
- Heavy Cream - Adds richness and creaminess to the pot pie filling.
- Cream of Chicken Soup - Enhances thickness and creates a velvety texture.
- Potatoes - Makes the dish heartier and helps naturally thicken the filling.
- Frozen Peas - Adds sweetness and color while balancing the richness.
- Frozen Corn - Contributes texture and mild sweetness to the dish.
- Diced Carrots – Brings a subtle sweetness and slight crunch.
- Onion - Adds a savory base flavor and depth.
- Garlic - Boosts the overall flavor with aromatic depth.
- Salt - Enhances all the flavors and balances the dish.
- Black Pepper - Adds mild heat and warmth.
- Dried Thyme - A key herb that gives the dish a classic pot pie taste.
- Dried Rosemary - Provides an earthy, aromatic touch.
- Paprika - Adds subtle warmth and color.
- Butter - Enhances the creamy texture and adds richness.
- Cornstarch Mixed with Water - Thickens the sauce to prevent it from being too runny.
- Refrigerated Biscuits, Pie Crust, or Puff Pastry (Optional Topping) - Provides a flaky, golden crust for that classic pot pie experience.
How To Make Crockpot Chicken Pot Pie
- Add Ingredients to the Crockpot . Place chicken breasts (or thighs) in the slow cooker. Add chicken broth, heavy cream, cream of chicken soup, diced potatoes, peas, corn, carrots, onion, and garlic. Sprinkle with salt, pepper, thyme, rosemary, and paprika. Stir to combine, making sure the chicken is submerged in the broth.
- Slow Cook Until Tender . Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender. Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.
- Thicken the Sauce . In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir the slurry into the slow cooker, cover, and cook for another 20 minutes until the sauce thickens.
- Prepare the Topping . While the sauce thickens, bake refrigerated biscuits, puff pastry, or pie crust according to the package instructions. If using homemade biscuits, bake them at 375°F for 15 minutes, or until golden brown.
- Assemble and Serve . Spoon the chicken pot pie filling into bowls. Top with flaky biscuits, puff pastry squares, or pie crust pieces. Garnish with fresh parsley and serve warm.
Tips And Tricks
Making Crockpot Chicken Pot Pie is easy, but a few expert tips can help you achieve the perfect balance of flavor, texture, and creaminess. Whether you’re looking for a richer sauce, tender chicken, or the crispiest topping, these tips will ensure your dish turns out delicious every time:
- Use Chicken Thighs for Extra Flavor . Thighs stay juicier and more tender in the slow cooker.
- Don’t Skip the Cornstarch Slurry . This step thickens the sauce, giving it that classic pot pie texture.
- Use Fresh or Frozen Vegetables . Frozen veggies are a great time-saver, but fresh carrots and potatoes add extra heartiness.
- Add Cheese for a Creamy Twist . Stir in ½ cup shredded cheddar before serving for a rich, cheesy flavor.
Variations
Whether you want a low-carb version, a vegetarian alternative, or a spicy twist, these delicious variations will help you create the perfect pot pie for any occasion:
- Turkey - Swap chicken for shredded leftover turkey for a perfect way to use up holiday leftovers.
- Dairy-Free - Replace heavy cream with coconut milk or a dairy-free alternative.
- Gluten-Free - Use gluten-free biscuits or pie crust and thicken the sauce with arrowroot starch instead of cornstarch.
- Herb & Garlic - Add ½ teaspoon garlic powder and a dash of fresh parsley and sage for extra herb flavor.
- Spicy - Stir in ½ teaspoon cayenne pepper or red pepper flakes for a kick of heat.
What To Eat With Crockpot Chicken Pot Pie
Whether you’re looking for something light and fresh, crispy and crunchy, or hearty and filling, here are the best side dishes to serve with chicken pot pie:
- Salad - A simple salad with vinaigrette adds freshness.
- Roasted Green Beans - A light vegetable side that complements the creamy filling.
- Mashed Potatoes - For an extra comforting meal.
- Asparagus - A healthy, simple addition.
How Long Does It Last?
Slow cooker chicken pot pie lasts for 3 to 4 days in the refrigerator when stored properly in an airtight container. Allow the dish to cool completely before transferring it to the fridge to maintain its freshness and prevent excess moisture buildup.
When reheating, use the microwave or stovetop, adding a splash of broth or milk if needed to restore its creamy texture.
Can You Freeze It?
For longer storage, freeze it for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
More Spectacular Slow Cooker Recipes
- Slow Cooker Chili
- Crock Pot Chicken Tortilla Soup
- Slow Cooker Chuck Roast
- Slow Cooker Lasagna Soup
- Crock Pot Sloppy Joes
Crockpot Chicken Pot Pie Recipe | Slow Cooker Pot Pie
Ingredients
- ▢ 2 Boneless, Skinless Chicken Breasts
- ▢ 2 1/2 cups Chicken Broth
- ▢ 1 cup Heavy Cream
- ▢ 10.5 ounces Cream of Chicken Soup
- ▢ 2 Russet Potatoes , diced
- ▢ 1 cup Frozen Peas
- ▢ 1 cup Frozen Corn
- ▢ 1 cup Carrots , diced
- ▢ 1 Onion , diced
- ▢ 2 cloves Garlic , minced
- ▢ 1 tsp Kosher Salt
- ▢ 1/2 tsp Ground Black Pepper
- ▢ 1 tsp Dried Thyme
- ▢ 1/2 tsp Dried Rosemary
- ▢ 1/2 tsp Paprika
- ▢ 2 tbsp Butter
- ▢ 2 tbsp Cornstarch
- ▢ 2 tbsp Water
- ▢ Refrigerated Biscuits
Instructions
- Add Ingredients to the Crockpot . Place chicken breasts (or thighs) in the slow cooker. Add chicken broth, heavy cream, cream of chicken soup, diced potatoes, peas, corn, carrots, onion, and garlic. Sprinkle with salt, pepper, thyme, rosemary, and paprika. Stir to combine, making sure the chicken is submerged in the broth.
- Slow Cook Until Tender . Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender. Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.
- Thicken the Sauce . In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir the slurry into the slow cooker, cover, and cook for another 20 minutes until the sauce thickens.
- Prepare the Topping . While the sauce thickens, bake refrigerated biscuits, puff pastry, or pie crust according to the package instructions. If using homemade biscuits, bake them at 375°F for 15 minutes, or until golden brown.
- Assemble and Serve . Spoon the chicken pot pie filling into bowls. Top with flaky biscuits, puff pastry squares, or pie crust pieces. Garnish with fresh parsley and serve warm.
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Nutrition
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Crockpot Chicken Pot Pie Recipe | Slow Cooker Pot Pie
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 2 1/2 cups Chicken Broth
- 1 cup Heavy Cream
- 10.5 ounces Cream of Chicken Soup
- 2 Russet Potatoes diced
- 1 cup Frozen Peas
- 1 cup Frozen Corn
- 1 cup Carrots diced
- 1 Onion diced
- 2 cloves Garlic minced
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1/2 tsp Paprika
- 2 tbsp Butter
- 2 tbsp Cornstarch
- 2 tbsp Water
- Refrigerated Biscuits
Instructions
- Add Ingredients to the Crockpot . Place chicken breasts (or thighs) in the slow cooker. Add chicken broth, heavy cream, cream of chicken soup, diced potatoes, peas, corn, carrots, onion, and garlic. Sprinkle with salt, pepper, thyme, rosemary, and paprika. Stir to combine, making sure the chicken is submerged in the broth.
- Slow Cook Until Tender . Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender. Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.
- Thicken the Sauce . In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir the slurry into the slow cooker, cover, and cook for another 20 minutes until the sauce thickens.
- Prepare the Topping . While the sauce thickens, bake refrigerated biscuits, puff pastry, or pie crust according to the package instructions. If using homemade biscuits, bake them at 375°F for 15 minutes, or until golden brown.
- Assemble and Serve . Spoon the chicken pot pie filling into bowls. Top with flaky biscuits, puff pastry squares, or pie crust pieces. Garnish with fresh parsley and serve warm.
Crockpot Chicken Pot Pie Recipe | Slow Cooker Pot Pie https://twosleevers.com/crockpot-chicken-pot-pie-recipe/
If you’re looking for an easy, comforting, and flavorful side dish, this Instant Pot Green Beans and Potatoes recipe is a must-try. With tender potatoes, perfectly cooked green beans, and a savory seasoning blend, this dish brings classic Southern flavors to your table in a fraction of the time.
Why You’ll Love This Easy Instant Pot Recipe
- Fast & Easy . The Instant Pot cooks everything in under 15 minutes, making this a perfect last-minute side.
- Comforting & Hearty . The tender potatoes and savory green beans create a filling dish.
- One-Pot Simplicity . Everything cooks together in the Instant Pot, minimizing cleanup.
- Customizable . Add bacon, smoked sausage, or ham for extra flavor.
Made with simple ingredients and cooked in the Instant Pot, this recipe is perfect for weeknight dinners, holiday meals, or potlucks. Whether served alongside grilled meats, roasted chicken, or as a standalone vegetarian dish, this one-pot side is always a crowd-pleaser.
Are Instant Pot Green Beans and Potatoes Healthy?
Yes, Instant Pot Green Beans and Potatoes can be a healthy and nutritious dish, depending on the ingredients used. This dish is packed with fiber, vitamins, and minerals, making it a great side dish or even a light meal.
However, the healthiness depends on factors like seasoning, added fats, and portion size.
Ingredients You’ll Need
- Fresh Green Beans- The star vegetable of the dish, providing a fresh, slightly crisp texture. Absorbs the seasoning and broth, making them extra flavorful.
- Yukon Gold or Red Potatoes- Adds hearty texture and creaminess while absorbing the broth’s flavors. Yukon Gold and red potatoes hold their shape well, preventing mushiness.
- Onion- Enhances the dish with savory, aromatic depth. Softens and blends into the broth, adding a subtle sweetness.
- Garlic- Boosts the savory and earthy flavors. Adds depth to the dish without overpowering other ingredients.
- Chicken Broth- Provides a flavorful cooking liquid, infusing the potatoes and green beans with seasoning. Using vegetable broth makes the dish vegetarian while still adding depth.
- Salt - Enhances the natural flavors of the vegetables and broth. Helps balance the seasoning profile.
- Black Pepper - Adds a mild warmth and earthiness to the dish. Complements the smoked paprika and garlic flavors.
- Smoked Paprika - nInfuses a subtle smoky depth that pairs well with potatoes and green beans. Enhances the dish’s rich, Southern-style flavor.
- Onion Powder - Provides extra savory sweetness without needing more fresh onion. Helps evenly distribute the onion flavor throughout the dish.
- Garlic Powder - Reinforces the garlicky, savory profile of the dish. Ensures an even distribution of garlic flavor.
- Butter (or Olive Oil) - Adds richness and enhances the texture of the potatoes and green beans. Butter gives a creamy, comforting flavor, while olive oil provides a lighter alternative.
- Cooked Bacon or Diced Smoked Sausage (optional)- Brings a smoky, salty, and slightly crispy contrast to the dish. Bacon adds crunch and depth, while smoked sausage makes the dish heartier and protein-packed.
The combination of fresh vegetables, rich seasonings, and a savory broth makes this dish both nutritious and satisfying.
How To Make Green Beans and Potatoes
- Sauté the Onion and Garlic . Turn the Instant Pot to Sauté mode and melt the butter. Add the diced onion and cook for 2 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the Potatoes and Seasonings . Add the diced potatoes to the Instant Pot. Sprinkle in the salt, black pepper, smoked paprika, onion powder, and garlic powder. Stir everything together to coat the potatoes in the seasonings.
- Add Green Beans and Broth . Place the green beans on top of the potatoes, but do not stir. Pour in the chicken broth. If using bacon or smoked sausage, add it now for extra flavor.
- Pressure Cook . Secure the lid and set the Instant Pot to Manual (Pressure Cook) on HIGH for 5 minutes. Once the cooking time is complete, perform a quick release to prevent overcooking the green beans.
- Serve and Enjoy . Open the lid and gently stir the green beans and potatoes. Adjust seasoning if needed, adding more salt or pepper to taste. Serve warm, garnished with extra bacon crumbles or fresh parsley.
Tips And Tricks
Making Instant Pot Green Beans and Bacon is quick and easy, but a few expert techniques can help you achieve the best texture, flavor, and consistency. Whether you like your green beans tender-crisp or melt-in-your-mouth soft, these tips will ensure perfect results every time:
- Use Yukon Gold or Red Potatoes . They hold their shape better than russet potatoes, which can get too soft.
- Keep the Green Beans on Top . This prevents them from overcooking and turning mushy.
- Quick Release is Key . Releasing pressure immediately after cooking helps preserve the texture of the green beans.
- Add a Smoky Twist . Use smoked paprika, bacon, or smoked sausage for extra depth of flavor.
- Make It Vegan . Use vegetable broth and olive oil instead of butter for a plant-based version.
Variations
Instant Pot Green Beans and Potatoes is a versatile dish that can be easily customized to fit different flavors, dietary needs, and regional styles. Whether you want a Southern twist, a smoky upgrade, or a vegetarian version, here are some delicious variations to try:
- Southern-Style- Add ½ teaspoon Cajun seasoning for a little spice. Stir in cooked ham or andouille sausage for classic Southern flavor.
- Garlic Butter- Increase the garlic to 4 cloves and add an extra tablespoon of butter at the end. Sprinkle with Parmesan cheese before serving.
- Spicy- Add ½ teaspoon red pepper flakes or a splash of hot sauce. Mix in chorizo or spicy sausage for a bold twist.
- Italian-Style- Add ½ teaspoon Italian seasoning. Top with grated Parmesan and fresh basil.
What To Eat With Green Beans And Potatoes
Instant Pot Green Beans and Potatoes is a versatile and comforting dish that pairs well with a variety of proteins, breads, and fresh sides. Whether you’re serving it as a main dish or a side, here are the best foods to pair with it for a complete meal:
- Grilled Chicken - A lean protein that complements the flavors.
- Crockpot Ham - A traditional Southern pairing.
- Pork Chops - Perfect with these tender, seasoned potatoes.
- Cornbread - A classic side for any Southern meal.
- Coleslaw - Adds a fresh, crunchy contrast.
How Long Do They Last?
Instant Pot Green Beans and Potatoes can be stored in the refrigerator for up to 4 days when kept in an airtight container.
To maintain the best texture and flavor, allow the dish to cool completely before transferring it to storage containers.
Can You Freeze Them?
If you plan to keep it longer, you can freeze it for up to 2 months in a freezer-safe bag or container. Keep in mind that potatoes can become slightly grainy or mushy after freezing and reheating.
When reheating, warm it on the stovetop over low heat, adding a splash of broth or water if needed to restore moisture. If using a microwave, heat in short intervals, stirring in between to ensure even warming.
More Delicious Vegetable Recipes
- Instant Pot Green Beans and Bacon
- Roasted Brussels Sprouts
- Candied Carrots
- Cheesy Cauliflower
- Sesame Ginger Broccoli
Green Beans and Potatoes | Easy Instant Pot Vegetable Recipe
Ingredients
- ▢ 1 pound Green Beans
- ▢ 1 pound Yukon Gold Potatoes , chunked
- ▢ 1 onion , diced
- ▢ 2 cloves garlic , minced
- ▢ 1 1/2 cups Chicken Broth
- ▢ 1 tsp Kosher salt
- ▢ 1/2 tsp Ground Black Pepper
- ▢ 1/2 tsp Smoked Paprika
- ▢ 1/2 tsp Onion Powder
- ▢ 1/2 tsp Garlic Powder
- ▢ 2 tbsp Butter
- ▢ 4 slices Bacon , optional
Instructions
- Sauté the Onion and Garlic . Turn the Instant Pot to Sauté mode and melt the butter. Add the diced onion and cook for 2 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the Potatoes and Seasonings . Add the diced potatoes to the Instant Pot. Sprinkle in the salt, black pepper, smoked paprika, onion powder, and garlic powder. Stir everything together to coat the potatoes in the seasonings.
- Add Green Beans and Broth . Place the green beans on top of the potatoes, but do not stir. Pour in the chicken broth. If using bacon or smoked sausage, add it now for extra flavor.
- Pressure Cook . Secure the lid and set the Instant Pot to Manual (Pressure Cook) on HIGH for 5 minutes. Once the cooking time is complete, perform a quick release to prevent overcooking the green beans.
- Serve and Enjoy . Open the lid and gently stir the green beans and potatoes. Adjust seasoning if needed, adding more salt or pepper to taste. Serve warm, garnished with extra bacon crumbles or fresh parsley.
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
