Table of Contents
why make this recipe
Instant Pot Chicken Pot Pie Soup is a heartwarming dish that combines the classic flavors of chicken pot pie with the ease of a soup. It is perfect for busy families or anyone who wants a comforting meal without spending hours in the kitchen. This recipe is not only simple but also packed with nutritious ingredients. Plus, using the Instant Pot allows for quick cooking and easy cleanup.
how to make Instant Pot Chicken Pot Pie Soup
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 4 cups chicken broth
- 1 cup frozen peas
- 2 cups potatoes, cubed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons butter
Directions:
- Start by sautéing the onion, carrots, and celery in the Instant Pot with butter on the sauté setting until softened.
- Add the chicken breasts, potatoes, chicken broth, thyme, rosemary, salt, and pepper.
- Close the lid and set the Instant Pot to high pressure for 10 minutes.
- Once done, allow the pressure to naturally release for 5 minutes, then quick release the remaining pressure.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the frozen peas and heavy cream (if using).
- To thicken, mix cornstarch with a bit of water and stir it in, then cook on sauté for a few minutes until thickened.
- Serve warm and enjoy your comforting soup!
how to serve Instant Pot Chicken Pot Pie Soup
Serve the soup warm in bowls. It pairs well with crusty bread or flaky biscuits for dipping. You might also sprinkle some fresh herbs on top for added flavor.
how to store Instant Pot Chicken Pot Pie Soup
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, this soup can be frozen for up to 3 months. Just make sure to cool it completely before placing it in a freezer-safe container.
tips to make Instant Pot Chicken Pot Pie Soup
- Make sure to cut the chicken and vegetables into even sizes for consistent cooking.
- If you like a thicker soup, increase the amount of cornstarch or add a bit more heavy cream.
- Feel free to adjust the seasonings according to your taste. Adding garlic can also enhance the flavor!
- Use fresh herbs if you have them on hand for a fresher taste.
variation
You can easily customize this recipe by adding other vegetables like corn or green beans. If you want to make it dairy-free, skip the heavy cream and use coconut milk instead. You can also use rotisserie chicken to save time!
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just make sure to increase the cooking time to about 15 minutes at high pressure.
Is it necessary to use heavy cream?
No, heavy cream is optional. You can leave it out for a lighter soup or substitute it with a non-dairy alternative.
Can I make this recipe in a slow cooker?
Yes, you can cook this soup in a slow cooker. Just add all ingredients and cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken before serving.
Instant Pot Chicken Pot Pie Soup
A heartwarming and easy soup that combines the classic flavors of chicken pot pie, perfect for busy families.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 4 cups chicken broth
- 1 cup frozen peas
- 2 cups potatoes, cubed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons butter
Instructions
- Sauté the onion, carrots, and celery in the Instant Pot with butter on the sauté setting until softened.
- Add the chicken breasts, potatoes, chicken broth, thyme, rosemary, salt, and pepper.
- Close the lid and set the Instant Pot to high pressure for 10 minutes.
- Once done, allow the pressure to naturally release for 5 minutes, then quick release the remaining pressure.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the frozen peas and heavy cream (if using).
- To thicken, mix cornstarch with a bit of water and stir it in, then cook on sauté for a few minutes until thickened.
- Serve warm and enjoy your comforting soup!
Notes
Make sure to cut the chicken and vegetables into even sizes for consistent cooking. Adjust seasonings according to taste.