Jul 27, 2019
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A creamy and delicious chicken pot pie soup you can make fast in the instant pot.
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.
Ingredients
Before we start cooking, let’s go over all the ingredients you’ll need to make chicken pot pie soup:
- Protein: this recipe uses chicken breasts, but you can use chicken thighs or turkey breast 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
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.
More Ways to Make this Recipe
Turkey Pot Pie Soup | Slow Cooker Chicken Pot Pie Soup | Stovetop Pot Pie Soup
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:
- Sauté
Brown the chicken pieces in the Instant Pot on sauté mode. - Cook
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. - Thicken
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. - Serve
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.
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 a homemade biscuit or green salad if you want to keep it gluten-free.
More Instant Pot Soup Recipes
Need more delicious ideas to get on the dinner table quickly? Check out these instant pot soup recipes below:
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
- 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.
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