Instant Pot Chicken Pot Pie Soup
Instant Pot Chicken Pot Pie Soup is creamy and delicious. Loaded with vegetables and tender shredded chicken, this recipe is super easy and quick to make. A true one-pot meal.
Servings: 6
Equipment
- Instant Pot 6-quart or larger
Ingredients
- 2 medium Carrots, chopped
- 2 Ribs Celery, chopped
- 1 large Onion, chopped (or frozen chopped)
- 3 cloves Garlic, minced (or 2 tsp. garlic powder)
- 2 medium Gold Potatoes, peeled and cut into cubes
- 2 Boneless Chicken Breasts (or boneless chicken thighs)
- 1 teaspoon Black Pepper (or to taste)
- 1 teaspoon Kosher Salt (or to taste)
- ½ teaspoon Thyme
- ½ teaspoon Minced Fresh Rosemary
- 1 teaspoon Poultry Seasoning (or Italian seasoning)
- 2 cups Chicken Broth, low sodium
To Finish
- 1 cup Frozen Peas
- 1 cup Heavy Cream (or half and half)
To Thicken
- 2 Tablespoons Melted Butter
- 2 Tablespoons All-Purpose Flour
Instructions
- Add carrots, celery, onions, garlic, potatoes, and chicken into the pot.
- Add black pepper, salt, thyme, rosemary, and poultry seasoning. Then add the chicken broth.
- Close the lid and set the steam release knob to the Sealing position, if not self-sealing. Select the Pressure Cook button (High Pressure) and then the +/- button or dial to select 8 minutes.
- When the cook cycle has finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- Pro Tip: If making biscuits, this is a good time to get them in the oven. They can bake while the pot is doing the natural release and you are finishing up the soup.
- When the pin in the lid drops back down, open the lid.Carefully remove the chicken, with the help of tongs or slotted spoon, to a plate, and shred the chicken using two forks. Set aside.
- Make a butter and flour paste. Melt butter in a pan (or microwave), and add the flour, and mix to form a paste. Set aside.
- Turn on the pot's Sauté function.
- Add frozen peas and the heavy cream (or milk). Stir to combine.
- Add the shredded chicken back to the pot. Stir to combine.
Thicken
- Once the liquid starts to bubble add the butter-flour paste to the soup. Stir and let simmer until the soup thickens.
- Cancel the Sauté setting.
- Serve hot with biscuits or crusty bread.
Notes
Substitutions
- Chicken - Use cooked chicken and add after pressure cooking.
- Onion - Use frozen chopped onions.
- Heavy Cream - Use half and half, milk, or non-dairy milk.
- Vegetables - Try a bag of frozen mixed vegetables in place of carrots and peas.
Storage
You can store the chicken pot pie in an airtight container for 4-5 days in the refrigerator.Nutrition
Calories: 500kcal
