Instant Pot Chicken Pot Pie Soup Recipe

Creamy Instant Pot Chicken Pot Pie Soup in a bowl with bread on the side

Instant Pot Chicken Pot Pie Soup Recipe

Creamy and comforting Instant Pot Chicken Pot Pie Soup with tender chicken, hearty vegetables, and a velvety broth. A quick 30-minute meal that captures all the flavors of classic chicken pot pie without the fuss.

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Course: Comfort Food, Dinner, Soup

Cuisine: American, Family-Friendly

Prep Time: 10

Cook Time: 20

Natural Pressure Release: 10

Total Time: 30

Servings: servings

Calories: 390kcal

Cost: $15

Equipment

Instant Pot (6 qt or 8 qt)
Chef’s knife
Cutting board
Measuring cups and spoons
Wooden Spoon
Ladle

Ingredients

Main Ingredients

2 pounds boneless skinless chicken thighs or breasts
4 cups low-sodium chicken broth
2 medium carrots diced
2 celery stalks diced
1 medium onion diced
1 cup frozen peas
3 medium potatoes peeled and cubed

Creamy Base

1 cup heavy cream
4 tablespoons butter
¼ cup all-purpose flour
2 cloves garlic minced

Seasonings & Herbs

2 teaspoon dried thyme
1 teaspoon dried sage
1 bay leaf
½ teaspoon onion powder
¼ teaspoon paprika
salt and black pepper to taste

Instructions

Dice onion, carrots, celery; cube potatoes. Season chicken.
Sauté onion in butter, add garlic, stir in flour.
Whisk in broth to prevent lumps.
Add chicken, potatoes, carrots, celery, and seasonings. Cook 8 min high pressure, natural release 10 min.
Remove, shred with forks, return to pot.
Stir in peas and heavy cream, simmer briefly.
Rest 5 min, adjust seasoning, serve warm.

Notes

Nutrition information is automatically calculated and should be used as an approximation only.

Nutrition