Gather ’round foodies, because we’re about to take your taste buds on an epic voyage with our Instant Pot Chicken Pot Pie Soup Recipe. This soulful dish, oozing with flavor, is comfort food at its best. With its creamy broth, hearty veggies and succulent chicken, it’s a perfect weeknight dinner and an ultimate crowd pleaser. Ideal for family get-togethers, potlucks or whenever you need a large bowl of comfort, this recipe is worth raving about. We’re sure you’ll fall head over heels for the versatility and convenience of this one-pot wonder.
Not only is it simple to prepare, but it’s also bursting with all the hearty flavors of a traditional pot pie, yet light enough to enjoy as a soup. Being made in an Instant Pot takes the fuss out of this homestyle classic and it’s a perfect pick for those busy weeknights when you still want a home-cooked meal.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Yield: 6 bowls of soup
Batten down the hatches folks, as we are about to set sail into soup heaven!
Ingredients & Equipment You’ll Need
- 2 chicken breasts, cubed
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 4 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons Cornstarch + 2 tablespoons water (slurry)
- 1 tablespoon oil
Equipment: An Instant Pot
This hearty soup draws its deep flavors from the chicken and vegetables. The cornstarch slurry is vital as it helps thicken the soup to give it that classic pot pie consistency. If, for any reason you aren’t fond of peas or carrots, feel free to swap ’em with your preferred veggies!
How To Make Instant Pot Chicken Pot Pie Soup Recipe
- Start your Instant Pot in saut�� mode. Heat the oil and add onions, carrots, and celery. Saut�� them until they are soft.
- Add the chicken cubes, thyme and season with salt and pepper. Continue saut��ing for a few more minutes until the chicken is slightly browned.
- Add the chicken broth into the pot. Give everything a good stir.
- Close the lid and pressure cook for 15 minutes.
- Do a quick release. Once the steam is fully released, open the lid.
- Change back to saut�� mode. Stir in the peas, heavy cream and cornstarch slurry. Cook for another 5-10 minutes until the soup thickens.
Tips For The Best Results
- Saut��ing the veggies and chicken before pressure cooking enhances the flavor immensely.
- The size of the chicken cubes matter. Ensuring all pieces are similar in size ensures even cooking.
Storage Tips
- This soup can be stored in the refrigerator for up to 3-4 days.
- It can also be frozen, just reheat it on the stove or in a microwave when needed.
Frequently Asked Questions
Q: Can I use bone-in chicken for this recipe?
A: Yes, just make sure to remove the bones before serving.
Q: I don’t have an Instant Pot, can I make this in a regular pot?
A: Absolutely, you’ll just need to adjust the cooking time accordingly.
Q: Can I use lactose-free cream in this recipe?
A: Yes, a lactose-free substitute should work just fine.
Q: I’m on a gluten-free diet, can I still enjoy this Chicken Pot Pie Soup recipe?
A: Yes, just be aware that some brands of chicken broth may contain gluten. Be sure to check the label.
Q: Can I use pre-cooked chicken for this recipe?
A: Yes, add it during the last step.
Nutritional Facts of Instant Pot Chicken Pot Pie Soup Recipe
For a single serving:
Calories: 310 kcal
Carbohydrates: 18 g
Protein: 24 g
Our Instant Pot Chicken Pot Pie Soup is a comforting bowl of goodness, just what you need on a chilly day, and beyond. Its thick, creamy texture paired with biscuits or crusty bread, will be an instant hit at your dinner table. Bon App��tit!
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