Instant Pot Chicken Pot Pie Soup

Instant Pot Chicken Pot Pie Soup is the ultimate comfort meal made easy! This healthy and hearty soup combines tender chicken, colorful vegetables, and a creamy, savory broth that tastes just like classic chicken pot pie—but with a fraction of the effort. Using your Instant Pot or pressure cooker, you can have this cozy dinner ready in just 30 minutes. Perfect for busy nights, this Instant Pot Chicken Pot Pie Soup is rich, satisfying, and family-friendly. Whether you love Instant Pot soups and stews or crave easy chicken pot pie recipes, this one will become your new weeknight favorite!

Serving Versatility

This soup shines on its own, but it’s also amazing served over a bed of rice, with a flaky biscuit on top, or even poured into a bread bowl. You can also keep it light by serving it alongside a crisp salad or some roasted vegetables.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 pound boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup half-and-half or milk
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Optional garnish: chopped parsley

Directions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add onion, garlic, carrots, and celery. Cook for 3–4 minutes until fragrant.
2. Add chicken, chicken broth, salt, pepper, and thyme. Stir well.
3. Lock the lid, seal the vent, and cook on high pressure for 10 minutes.
4. Once done, quick-release the pressure carefully. Remove the chicken, shred it with two forks, and return it to the pot.
5. In a small bowl, whisk together the butter, flour, and half-and-half until smooth. Stir this mixture into the soup.
6. Add peas and corn. Turn sauté mode back on and cook for 5 minutes, stirring occasionally, until the soup thickens slightly.
7. Taste and adjust seasoning as needed. Garnish with parsley before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: Approximately 320 per serving

Why You’ll Love This Recipe

• Quick preparation: Done in just 30 minutes from start to finish.
• Budget-friendly ingredients: Simple pantry staples and affordable vegetables.
• Big, cozy flavor: Creamy and savory with hints of herbs and tender chicken.
• Nutritional value: Packed with protein, fiber, and vitamins from real ingredients.
• Customizability: Easily swap veggies, lighten it up with milk, or add biscuits on top.

Cultural or Cooking Technique Note

Chicken pot pie has deep roots in American comfort cooking, tracing back to English savory pies. Transforming it into a soup using the Instant Pot gives you all the nostalgic flavors in a modern, time-saving way—without sacrificing that homemade coziness.

Serving Suggestions

1. Serve with buttery biscuits for the ultimate comfort meal.
2. Ladle over mashed potatoes for a heartier twist.
3. Pair with a side salad or roasted green beans for balance.
4. Pour into a bread bowl for a fun, restaurant-style presentation.

Pro Tips for Success

• Sauté your vegetables first for deeper flavor.
• Use chicken thighs for a juicier, richer soup.
• Don’t skip shredding the chicken—it gives the soup a beautiful texture.
• Add the cream mixture slowly and stir constantly to prevent lumps.
• For a thicker soup, simmer a few extra minutes after adding the flour mixture.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze in portions for up to 3 months. To reheat, thaw overnight if frozen, then warm on the stove over medium heat or in the microwave, stirring occasionally until hot. Avoid boiling to preserve the creamy texture.

5 Common Mistakes to Avoid

1. Skipping the sauté step: Sautéing onions, garlic, and veggies first builds deep flavor—don’t rush it!
2. Overcooking the chicken: Ten minutes on high pressure is perfect; longer cooking can make it dry.
3. Adding dairy too early: Always stir in milk or cream after pressure cooking to prevent curdling.
4. Not thickening properly: Mix flour and butter into a smooth paste before adding to the soup for the perfect creamy texture.
5. Forgetting to taste before serving: Always adjust seasoning at the end for balanced, flavorful results.

4 Frequently Asked Questions

1. Can I use frozen chicken?
Yes! You can add frozen chicken directly to the Instant Pot—just increase the pressure cook time to 12 minutes.

2. How can I make this dairy-free?
Swap the milk or half-and-half for coconut milk or a plant-based alternative for a creamy, dairy-free version.

3. Can I make this recipe on the stovetop?
Absolutely. Simmer the soup for 25–30 minutes until the chicken is cooked through, then follow the same thickening steps.

4. How do I make the soup thicker?
Add an extra tablespoon of flour or cornstarch slurry and let it simmer a few more minutes on sauté mode until desired consistency.

Closing Paragraph

This Instant Pot Chicken Pot Pie Soup brings all the heartwarming flavors of a classic chicken pot pie into a quick, one-pot meal you’ll make again and again. It’s the perfect recipe for when you need something comforting but don’t have hours to spend in the kitchen. Give it a try, make it your own, and share your version—I’d love to hear how you serve yours!

🎀 Final Thoughts

There’s something so comforting about this soup—it feels like a warm hug in a bowl. Every spoonful tastes like home, especially when it’s chilly outside. I hope it brings as much joy to your table as it does to mine.