Instant Pot Chicken Pot Pie Soup
A creamy and delicious chicken pot pie soup you can make fast in the Instant Pot.
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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.
Nutrition
Serving: 1 bowl | Calories: 219kcal | Carbohydrates: 18g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 421mg | Potassium: 770mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7371IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 1mg
