This recipe is brimming with classic chicken pot pie flavors, and a perfect gluten-free alternative everyone can enjoy. It’s satisfying and comforting at the same time without making you feel heavy or ready for a nap.
Pressure Cooker Chicken Pot Pie Soup
When cold weather calls for a cozy bowl of goodness, this Chicken Pot Pie Soup is the thing to make! With wholesome ingredients and the Instant Pot in charge of the hard work, this hearty meal makes a perfect weeknight dinner!
Using simple staples like chicken, veggies, broth, and milk, you can enjoy a balanced and delicious soup that tastes even better the next day! Epic dinner, awesome lunch, super convenient to freeze: this soup checks all the boxes!
Before we start cooking, let’s go over all the ingredients you’ll need to make chicken pot pie soup.
Here’s what you need:
- Protein: this recipe uses chicken breasts, but you can use chicken thighs or turkey breasts as well.
- Veggies: onions, celery, carrots, and green peas.
- Broth: chicken or vegetable broth.
- Cream: half and half or whole milk works great, or you can make it dairy-free with a milk alternative such as unsweetened almond or coconut milk.
- Thickener: cornstarch or tapioca starch mixed with water.
- Spices: salt, pepper, garlic powder and thyme.
You’ll find the measurements in the recipe card below.
To make this recipe even faster, use roasted chicken or turkey meat instead and skip the sauté step. Add it to the soup along with the veggies and broth. No doubt, it will add more flavor and makes less work for you.
How to make Chicken Pot Pie Soup in the Instant Pot
Whether you are new to cooking with an instant pot or well seasoned, the directions below will take you step-by-step to make the perfect bowl of pot pie soup.
Here’s how to prepare it:
Brown the chicken pieces in the Instant Pot on sauté mode.
Add the veggies, broth, and seasonings to the pressure cooker. Seal the Instant Pot and close the release valve. Cook on HIGH pressure for 15 minutes.
Once the cycle is finished, allow it to sit for 10 minutes on natural release. Carefully open the pressure valve to release the steam away from you.
While the soup finishes, in a small bowl, whisk the cornstarch with water until smooth.
- Add the Cream
Stir in the green peas, cream, and cornstarch mixture. Place the lid back on and wait for the peas to heat through and the soup to thicken.
Top with fresh herbs and serve with a warmed dinner roll.
How Long Does it Take to Make Soup in the Instant Pot
This instant pot chicken pot pie soup will take about 35 minutes from start to finish. It’s much quicker than the slow cooker pot pie soup and less hands-on than cooking it on the stove-top.
When the instant pot comes to pressure, the soup will cook for 15 minutes. Once 15 minutes is up, it needs an additional 10 minutes on natural release.
Then, you can turn the pressure valve to allow any excess steam to release. Once the pressure is out, the lid is safe to open.
Here’s a breakdown of the cooking and release times:
- Sauté: 5 minutes
- Manual High: 15 minutes
- Natural release (wait): 10 minutes
- Simmer: 3-5 minutes
I also like using the natural release for soups since they generally need time to simmer and the ingredients to absorb all the flavors of the broth and seasonings.
So why use the natural release and not the quick release? Great question, and it’s because they are both very different and ultimately affect the outcome of the dish.
Natural release is when you allow the pressure to return naturally, it takes longer than a quick release but gently finishes cooking the food.
The quick-release is used when you want to stop cooking immediately. The knob is carefully set to steam or vent so that the pressure can escape quickly, it’s often used for cuts of meat like chicken breasts or dishes with easily overcooked ingredients.
Here you’ll find ideas to customize this recipe to your family’s taste and needs and what you have on the fridge:
Swap the protein
This recipe includes chicken breasts, but you can make a terrific soup using chicken thighs, pre-cooked and shredded chicken meat, or turkey breasts as well.
Swap the veggies
No peas and carrots on hand? Use frozen corn, green beans, diced potatoes, chopped cauliflower florets, and sliced mushrooms.
Make it dairy-free
You can enjoy a delicious chicken pot pie soup with no dairy by swapping the half and half or whole milk for your favorite dairy-free alternative, like unsweetened almond or coconut milk.
More Instant Pot Soup Recipes
Need more delicious ideas to get on the dinner table quickly? Everyone at home will be delighted with this easy Minestrone recipe, this epic Chicken Taco Soup, and a hearty bowl of this Chicken Stew. Your list of amazing instant pot recipes is not complete without this mouthwatering Chili Mac that will make you drool!
Instant Pot Chicken Pot Pie Soup
- 1 tablespoon oil
- 1 pound chicken breasts, boneless, skinless, and cubed
- 1 small onion, diced
- 3 ½ stalks celery , diced
- 2 cups carrots, chopped
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup water
- 1 tablespoon corn starch
- 1 cup frozen green peas
- 1 ½ cups half and half or whole milk
- 2 tablespoons fresh parsley
- Add the oil to the pot of the Instant Pot and in sauté/browning mode cook the chicken pieces for 5 minutes, stirring, until it's browned.
- Add the vegetables, broth, and seasonings to the pot, stir to combine. Place the lid on the Instant Pot, seal, and close the release valve. Cook on HIGH pressure for 15 minutes.
- Once the cycle is finished, allow the soup to sit for 10 minutes on natural release. Carefully open the pressure valve to release the steam away from you. Remove the lid and stir in the cornstarch mixture, green peas, and cream. Place the lid back on and simmer for 3 minutes on sauté mode.
- Serve the soup with freshly chopped parsley if using.