Chicken Pot Pie Soup Instant Pot
This creamy, hearty Chicken Pot Pie Soup Instant Pot brings all the cozy flavors of a traditional pot pie — minus the crust and effort. Made quickly in the Instant Pot, it’s a wholesome and comforting one-pot dinner ready in under 40 minutes.
Equipment
- Instant Pot
Ingredients
Soup Base
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil or butter
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks chopped
- 2 cups diced potatoes
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 cup milk or unsweetened almond milk for a lighter version
- 2 tbsp flour or cornstarch slurry for gluten-free
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp poultry seasoning optional, adds depth
Instructions
- Set the Instant Pot to Sauté and add olive oil or butter. Once hot, sauté onion, garlic, carrots, and celery until softened (about 3–4 minutes).
- Add the chicken, potatoes, broth, thyme, salt, and pepper. Stir to combine.
- Seal the lid and set to Pressure Cook (High) for 10 minutes.
- Once cooking is done, allow a 10-minute natural release, then quick release any remaining pressure.
- Remove the chicken, shred it, and return it to the pot.
- Mix flour with milk (or cornstarch slurry) and stir into the soup. Switch back to Sauté and cook for 3–5 minutes until thickened.
- Stir in frozen peas and poultry seasoning. Let them warm through before serving.
Notes
For added richness, serve with biscuits or puff pastry on the side. Avoid boiling after adding milk to keep the soup silky. Easily adaptable for dairy-free or gluten-free diets.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 28gFat: 12gSaturated Fat: 3gCholesterol: 65mgSodium: 650mgPotassium: 680mgFiber: 4gSugar: 5gVitamin A: 4300IUVitamin C: 14mgCalcium: 110mgIron: 2.1mg
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