Chicken Pot Pie Soup Instant Pot

Chicken Pot Pie Soup Instant Pot is the ultimate cozy meal made easy. This creamy, hearty soup delivers all the comforting flavors of a classic chicken pot pie — tender chicken, hearty veggies, and rich, savory broth — without the crust or extra effort. Using the Instant Pot, you can enjoy a wholesome, home-cooked dinner in under 40 minutes. It’s perfect for busy nights when you crave warmth and flavor without spending hours in the kitchen. Whether you call it Healthy Chicken Pot Pie Soup Instant Pot or an easy family favorite, this recipe guarantees comfort in every spoonful.

Serving Versatility

This Chicken Pot Pie Soup Instant Pot recipe is as flexible as it is delicious. Serve it over fluffy rice for a heartier meal, ladle it into a bread bowl for that bakery-style comfort, or keep it light and simple with a side of crisp salad or low-carb crackers. You can even pour it over mashed potatoes for the ultimate comfort food experience.

Ingredients:

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 cups diced potatoes
• 1 cup frozen peas
• 4 cups low-sodium chicken broth
• 1 cup milk (or unsweetened almond milk for a lighter version)
• 2 tablespoons flour (or cornstarch slurry for gluten-free)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon poultry seasoning (optional, but adds depth)

Directions:

1. Set the Instant Pot to Sauté and add olive oil or butter. Once hot, sauté onion, garlic, carrots, and celery until softened (about 3–4 minutes).
2. Add the chicken, potatoes, broth, thyme, salt, and pepper. Stir to combine.
3. Seal the lid and set to Pressure Cook (High) for 10 minutes.
4. Once cooking is done, allow a 10-minute natural release, then quick release any remaining pressure.
5. Remove the chicken, shred it, and return it to the pot.
6. Mix flour with milk (or cornstarch slurry) and stir into the soup. Switch back to Sauté and cook for 3–5 minutes until thickened.
7. Stir in frozen peas and poultry seasoning. Let them warm through before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: Approximately 320 per serving

Why You’ll Love This Recipe

• Quick preparation: Ready in about 35 minutes from start to finish.
• Budget-friendly ingredients: Uses pantry staples and affordable vegetables.
• Big, cozy flavor: Tastes like a homemade chicken pot pie — no crust needed!
• Nutritional value: Packed with lean protein, fiber-rich veggies, and lighter cream.
• Customizability: Easily adaptable to dairy-free or gluten-free preferences.

Cultural or Cooking Technique Note

The Instant Pot Chicken Pot Pie Soup takes inspiration from the traditional American chicken pot pie — a beloved comfort dish dating back to colonial times. By transforming it into a creamy soup, we capture all the flavors and heartiness of the original while using modern pressure-cooking techniques to cut down on time without sacrificing taste.

Serving Suggestions

1. Serve with buttery biscuits for a “deconstructed” pot pie experience.
2. Spoon over brown rice or cauliflower rice for extra substance.
3. Pair with a crisp green salad and lemon vinaigrette for a balanced meal.
4. Top with puff pastry squares or crackers for crunch.

Pro Tips for Success

• Sauté properly: Take time to soften your veggies at the start — it deepens the flavor.
• Don’t overcook potatoes: Cut them evenly so they cook perfectly in pressure mode.
• Thicken to preference: Add more or less flour slurry depending on how creamy you like it.
• Add cream at the end: Prevents curdling and keeps the soup silky.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the texture if it thickens too much. Avoid boiling when reheating to maintain that creamy consistency.

5 Common Mistakes to Avoid

1. Overcooking the chicken – Pressure cooking too long can make your chicken dry and stringy. Stick to the recommended time and let it naturally release for a few minutes before shredding.
2. Skipping the sauté step – Browning the vegetables first builds flavor. If you skip it, your soup can taste flat and lack depth.
3. Adding milk or cream too early – Dairy should only be added after pressure cooking. Adding it before can cause curdling or separation.
4. Not thickening properly – Forgetting the flour or cornstarch slurry leaves the soup watery. Always whisk it well before stirring in to ensure a smooth, creamy consistency.
5. Crowding the pot – Overfilling the Instant Pot can lead to uneven cooking or sealing issues. Stay below the fill line for the best results.

4 Frequently Asked Questions

1. Can I use frozen chicken?
Yes! You can cook frozen chicken directly in the Instant Pot. Just increase the pressure cook time by about 3–5 minutes.

2. How do I make this soup dairy-free?
Swap regular milk for unsweetened almond milk, oat milk, or coconut milk. Use olive oil instead of butter for sautéing.

3. Can I add noodles instead of potatoes?
Absolutely. Replace potatoes with egg noodles or rotini and cook them separately, then stir them in after pressure cooking to prevent mushiness.

4. What if I don’t have an Instant Pot?
You can make this Chicken Pot Pie Soup on the stovetop or in a slow cooker. Simply simmer until the chicken and vegetables are tender, then follow the same steps to thicken and finish the soup.

Closing Paragraph

This Chicken Pot Pie Soup Instant Pot is a one-pot wonder that brings family-style comfort straight to your table in record time. Customize it, double it, or freeze it — however you serve it, this recipe is sure to become a cozy staple in your kitchen. If you enjoyed it, share your version, rate the recipe, or drop a comment to let me know how you made it your own!

🎀 Final Thoughts

Nothing soothes the soul quite like a warm bowl of chicken pot pie soup on a cool evening. This recipe has become one of my go-to comfort meals, especially on nights when I need something both nourishing and nostalgic. I hope it brings the same warmth to your kitchen as it does to mine.