Instant Pot Chicken Pot Pie Soup is your new go-to for a quick, hearty, and incredibly satisfying meal that captures all the beloved flavors of traditional chicken pot pie without the fuss of a crust. This recipe transforms humble ingredients into a creamy, flavorful soup perfect for any night of the week, offering a comforting hug in a bowl.
Key Ingredients for Instant Pot Chicken Pot Pie Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup milk (whole or 2%)
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Optional toppings: chopped fresh parsley, flaky biscuits, oyster crackers
How to Make Instant Pot Chicken Pot Pie Soup
This Instant Pot Chicken Pot Pie Soup is a delight to make, requiring minimal active cooking time for maximum flavor and satisfaction. In under 40 minutes, you’ll have a rich, creamy soup packed with tender chicken and hearty vegetables, evoking the warmth of a classic pot pie with its velvety sauce and savory notes. It’s the perfect weeknight comfort food solution.
Step-by-Step Instructions
- Sauté the Aromatics and Chicken: Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the chopped chicken pieces and brown them lightly on all sides. Remove the chicken from the pot and set aside. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Add Liquids: Pour in about 1/2 cup of the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This step is crucial for deglazing and adding extra flavor to your soup. Once deglazed, add the remaining chicken broth, dried thyme, and dried rosemary.
- Incorporate Chicken and Pressure Cook: Return the browned chicken to the Instant Pot. Secure the lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 8 minutes.
- Natural Release and Thicken: Once the cooking cycle is complete, allow for a 5-minute natural pressure release. Then, carefully perform a quick release of any remaining pressure. Open the lid and remove the cooked chicken pieces to a plate, shredding them with two forks or cutting them into bite-sized pieces.
- Add Vegetables and Creamy Base: Stir the frozen peas and frozen corn directly into the hot soup. In a separate small bowl, whisk together the milk and flour until smooth, creating a slurry. Pour this slurry into the Instant Pot while stirring constantly.
- Simmer and Season: Set the Instant Pot back to “Sauté” on low. Stir the soup continuously until it thickens to your desired consistency, which should take about 5-8 minutes.
- Finish and Serve: Return the shredded or diced chicken to the thickened soup. Stir to combine and heat through. Season generously with salt and freshly ground black pepper to taste. Serve hot, garnished with fresh parsley if desired, and accompanied by flaky biscuits or oyster crackers for the ultimate comfort food experience.
Why You’ll Love This Instant Pot Chicken Pot Pie Soup
You’ll adore this Instant Pot Chicken Pot Pie Soup because it delivers all the comforting, savory goodness of a classic chicken pot pie in a fraction of the time and effort. The velvety, creamy broth, packed with tender chicken and hearty vegetables, is deeply satisfying, offering a wholesome yet indulgent taste that rivals any traditional pie. Plus, making this hearty soup at home is incredibly cost-effective, allowing you to enjoy a restaurant-quality meal without breaking the bank, proving that comfort doesn’t have to come with a hefty price tag.
The bursts of sweetness from the peas and corn, combined with the aromatic herbs, create a symphony of flavors that will have you reaching for seconds, reminding you why this dish is a beloved classic. It’s the ultimate weeknight savior, providing a nutritious and delicious meal that’s perfect for busy families or anyone craving a warm, comforting bowl. Don’t miss out on this easy, flavorful twist on a beloved meal – try this Instant Pot Chicken Pot Pie Soup today and discover your new favorite comfort food!
Storing and Reheating Tips
Properly storing and reheating your Instant Pot Chicken Pot Pie Soup ensures you can enjoy its deliciousness for days to come. Once cooled, transfer any leftovers to an airtight container and refrigerate. The soup will stay fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in individual portions in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months.
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened too much during storage, you can add a splash of chicken broth or milk to thin it out. If reheating from frozen, thaw the soup overnight in the refrigerator and then reheat as directed above. You can also reheat individual portions in the microwave, stirring halfway through, until hot.
Final Thoughts
This Instant Pot Chicken Pot Pie Soup is a testament to how quickly and easily you can create incredibly comforting and delicious meals. It’s a recipe that brings together familiar flavors in a new, convenient way, perfect for making your busy weeknights feel a little more special. Give it a try and savor the warmth and deliciousness!
Instant Pot Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Set your Instant Pot to the "Sauté" function and add the olive oil. Once hot, add the chopped chicken pieces and brown them lightly on all sides. Remove the chicken from the pot and set aside. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs, 1 medium yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
- Pour in about 1/2 cup of the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This step is crucial for deglazing and adding extra flavor to your soup. Once deglazed, add the remaining chicken broth, dried thyme, and dried rosemary.4 cups low-sodium chicken broth, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary
- Return the browned chicken to the Instant Pot. Secure the lid and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and cook on high pressure for 8 minutes.1 pound boneless, skinless chicken breasts or thighs
- Once the cooking cycle is complete, allow for a 5-minute natural pressure release. Then, carefully perform a quick release of any remaining pressure. Open the lid and remove the cooked chicken pieces to a plate, shredding them with two forks or cutting them into bite-sized pieces.
- Stir the frozen peas and frozen corn directly into the hot soup. In a separate small bowl, whisk together the milk and flour until smooth, creating a slurry. Pour this slurry into the Instant Pot while stirring constantly.1 cup frozen peas, 1 cup frozen corn, 1/2 cup milk, 1/4 cup all-purpose flour
- Set the Instant Pot back to "Sauté" on low. Stir the soup continuously until it thickens to your desired consistency, which should take about 5-8 minutes.
- Return the shredded or diced chicken to the thickened soup. Stir to combine and heat through. Season generously with salt and freshly ground black pepper to taste. Serve hot, garnished with fresh parsley if desired, and accompanied by flaky biscuits or oyster crackers for the ultimate comfort food experience.1 pound boneless, skinless chicken breasts or thighs, salt, freshly ground black pepper, chopped fresh parsley, flaky biscuits, oyster crackers