Instant Pot Chicken Pot Pie Soup
This creamy and cozy Instant Pot Chicken Pot Pie Soup delivers all the comforting flavors of a classic pot pie in just 30 minutes. With tender chicken, hearty vegetables, and a savory broth, it's perfect for busy weeknights.
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks sliced
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup half-and-half or milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- chopped parsley for garnish
Instructions
- Set the Instant Pot to sauté mode and heat olive oil. Add onion, garlic, carrots, and celery. Cook for 3–4 minutes until fragrant.
- Add chicken, chicken broth, salt, pepper, and thyme. Stir well.
- Lock the lid, seal the vent, and cook on high pressure for 10 minutes.
- Quick-release the pressure. Remove chicken, shred with two forks, and return to the pot.
- In a small bowl, whisk together butter, flour, and half-and-half until smooth. Stir this mixture into the soup.
- Add peas and corn. Turn sauté mode back on and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Taste and adjust seasoning. Garnish with chopped parsley and serve warm.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently and avoid boiling to preserve the creamy texture. Serve with biscuits, in a bread bowl, or with a side salad for a complete meal.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 28gFat: 14gSaturated Fat: 6gCholesterol: 80mgSodium: 720mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 5200IUVitamin C: 12mgCalcium: 100mgIron: 2.1mg
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