The same taste as your classic chicken pot pie, in half the time.
Melt butter in Instant Pot on the saute function. Once butter has melted, add the chicken and brown.
Once the chicken has browned, deglaze the pot with chicken broth. Make sure you scrape the bottom thoroughly to avoid getting the burn notice.
Add the potatoes, carrots, onion, salt and pepper. Stir. Cook on Manual HIGH for 3 minutes.
Create the butter and flour paste by combining equal parts butter and flour.
NPR for 3 minutes and then quick release. Add frozen peas (This is important to bring the temp down so the milk doesn't curdle when added) and then add the milk. Stir to combine.
Turn the saute function back on. Once the liquid starts to bubble, add in the butter paste and stir until it has melted and thickened the sauce.
Serve by itself, with some biscuits, or pie crust.