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Instant Pot Chicken Pot Pie Soup

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A cozy and savory chicken pot pie soup made effortlessly in the Instant Pot, featuring tender chicken, vegetables, and a creamy broth.

Ingredients

Scale
  • 1 lb chicken breast, cubed
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour (optional)
  • Fresh parsley for garnish

Instructions

  1. Set your Instant Pot to Sauté and heat 2 tablespoons olive oil.
  2. Add chopped onion, minced garlic, diced carrots, and diced celery. Cook, stirring, until softened — about 5 minutes.
  3. Add the cubed chicken and brown lightly on all sides, about 2–3 minutes.
  4. Stir in thyme, salt, pepper, and the optional flour to coat the chicken and vegetables; cook 1 minute.
  5. Pour in 4 cups chicken broth, scraping the bottom of the pot to deglaze.
  6. Close the lid, seal the vent, and pressure-cook on High for 10 minutes.
  7. When the cook time finishes, perform a quick release.
  8. Open the lid, stir in diced potatoes, frozen peas, and heavy cream.
  9. If you used no flour and want a thicker soup, switch to Sauté and simmer until potatoes are tender.
  10. Taste and adjust salt and pepper. Serve hot, garnished with fresh parsley.

Notes

For a lighter version, use half-and-half instead of heavy cream. For a gluten-free option, replace flour with a cornstarch slurry.

Find it online: https://www.mealbreeze.com/chicken-pot-pie-soup/