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Instant Pot chicken pot pie soup

Creamy Instant Pot Chicken Pot Pie Soup

Creamy Instant Pot Chicken Pot Pie Soup brings all the comforting flavors of a classic pot pie into a rich, hearty soup with tender chicken, vegetables, and a creamy broth.

Note: Made in a 6-qt Instant Pot

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Prep Time 10 minutes
Cook Time 8 minutes
Pressurize Time 10 minutes
Total Time 28 minutes
Course Main Course, Soup
Cuisine American
Servings 6 Servings
Calories 385 kcal

Equipment

Ingredients
 

  • 1 tablespoon (15 ml) olive oil
  • 2 medium Yukon Gold potatoes diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 small yellow onion diced
  • 1 teaspoon (1 g) dried thyme
  • 1 teaspoon (3 g) garlic powder
  • 2 teaspoon (12 g) salt divided
  • 1/2 teaspoon (1 g) paprika
  • 1 pound (454 g) chicken breasts or thighs diced
  • 1/2 teaspoon (1 g) pepper
  • 2 tablespoons (28 g) butter
  • 1/4 cup (31 g) all-purpose flour
  • 4 cups (946 ml) chicken broth
  • 1 cup (145 g) frozen peas
  • 1 cup (237 ml) heavy cream

Instructions
 

  • Turn on Saute mode and let it heat up. Pour in oil. Add diced potatoes, carrots, celery, and onion to the pot. Sauté for 2 minutes.
  • Season the chicken with half the salt and pepper and add it to the pot. Stir in thyme, garlic powder, the rest of the salt and paprika. Saute for another 2 minutes.
  • Add the butter to the pot and sprinkle flour over the top. Stir the flour in and cook for 1 minute.
  • Pour in chicken broth, stirring constantly to avoid lumps from forming. Stir in frozen peas and heavy cream. Close and lock the lid. Set to pressure cook on high for 3 minutes. Allow a natural pressure release for 5-10 minutes.
  • If any pressure remains, hold a towel over the release valve and release the remaining pressure. The soup might sputter out of the vent and can make a mess if the pot is still under high pressure.
  • The soup will be liquidy at this point. Serve it as is, or turn on sauté mode and let it bubble away for about 5 minutes to thicken.
  • Carefully taste and add more salt and pepper, if desired.

Notes

  • Sautéing the veggies in the Instant Pot before pressure cooking adds depth and flavor to the broth.
  • If you’re short on time, using frozen mixed vegetables is a great shortcut. Use a bag of frozen peas and carrots.
  • If you like your soup thicker, turn sauté mode back on after you have released the pressure and let it bubble away for 5 minutes.
  • The soup may sputter out of the vent at the top when you release the pressure. Have a kitchen towel handy to lay over the top to keep it from going all of the kitchen.

Nutrition

Calories: 385kcalCarbohydrates: 23gProtein: 22gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 106mgSodium: 1506mgPotassium: 756mgFiber: 4gSugar: 5gVitamin A: 4335IUVitamin C: 25mgCalcium: 67mgIron: 2mg
Keyword Chicken, Onion, Potatoes
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