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This Instant Pot recipe is brimming with classic chicken pot pie flavors. 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, I love serving this chicken pot pie soup to my family. My stovetop version of this soup is a keeper, so I had to create an Instant Pot recipe for you!
Using simple staples, you can enjoy a balanced and delicious soup that tastes even better the next day! Epic dinner, awesome lunch, easy to make: this soup checks all the boxes!
Ingredients
I make this soup with chicken breasts, onions, celery, carrots, and green peas. For a perfect soup consistency, I use chicken or vegetable broth, half & half or whole milk, cornstarch or tapioca starch mixed with water for thickening.
Laura’s tip: 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 make less work for you.
How to make Chicken Pot Pie Soup in the Instant Pot
Here’s the step-by-step to make the perfect bowl of chicken pot pie soup in the Instant Pot:
- Sauté
Brown the chicken pieces in the Instant Pot on sauté mode. - Cook
Add the veggies, broth, and seasonings. 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. - Thicken
While the soup finishes, whisk the cornstarch with water until smooth. - Make it creamy
Stir in the green peas, cream, and cornstarch mixture. Wait for the peas to heat through and the soup to thicken.
How Long Does it Take to Make Soup in the Instant Pot
This Instant Pot chicken pot pie soup takes 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 stovetop. 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
Recipe variations
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
Swap the half & half or whole milk for your favorite dairy-free alternative, like unsweetened almond or coconut milk.
What to Serve with It
Generally, chicken pot pie comes with a flaky, buttery crust, but since this is a soup, we can replace the crust with homemade biscuits, or fluffy popovers. You can also serve it with a green salad if you want to keep it gluten-free.
How to Store This Soup
Allow leftovers to cool down to room temperature and store in an airtight container in the fridge for up to 4 days. Reheat it on the stovetop or the microwave. To freeze this soup, follow the tips I share here.
Instant Pot Chicken Pot Pie Soup
Ingredients
- 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, or tapioca starch
- 1 cup frozen green peas
- 1 ½ cups half and half or whole milk*
- 2 tablespoons fresh parsley
Instructions
- 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.
Notes
- You can make this soup dairy-free by using a milk alternative, such as unsweetened almond or coconut milk.
DK says
This is the perfect comfort food! I love pot pies and this chicken pot pie recipe was so satisfying and delicious!
Holley says
This is the ultimate comforting bowl of soup! Warm, savory, and everyone loves it!
Charah says
This recipe is perfection, I prepared this recipe and my family loves it. Will make more of this, thanks for sharing
Ann says
This is such a comforting meal. Especially if you don’t want to deal with making a crust. Thanks!
Diane says
This made the perfect dinner for a cold, rainy day. Thank you for the excellent recipe!