Sudden craving spark moment
You ever get that sudden pang for somethin warm and hearty that just kinda hits you outta nowhere? That’s exactly how I felt one evening when I opened my fridge and stared blankly at the veggies and chicken I had waiting. I knew I wanted something more than just a quick sandwich or salad. This Instant Pot Chicken Pot Pie Soup popped into my mind like a light bulb. Soup that soaks in all the broth depth, packed with chicken and veggies, and done fast in my trusty cooker? Heck yeah.
Things got real once I dusted off my Instant Pot and started gatherin the simple ingredients. I was already thinkin about that creamy, thick soup with those melt-in-your-mouth chunks of chicken and potatoes. I remember just feeling the steam building up as I closed the lid and set it to cook. You kinda forget how these pots just speed things up while keeping all those flavors locked in tight.
And as the pressure started to build, I thought about how this recipe lets you control the steam release so you don’t rush the flavors or texture. The slow release gives such a nice broth depth while quick release is perfect to make sure it doesn’t overcook. This balance had me excited for that first spoonful that hits just right.
Why pressure wins hearts bullets five to seven
First off, pressure cooking cuts your wait time way down which is a big win. Instead of watchin a pot simmer forever and checkin if the veggies are done, you get to chill and let the cooker do the work. Also, pressure locks in flavor better than regular stovetop cookin. All that steam and sealed pressure means juices don’t escape.
You also gotta love how it tenderizes chicken real quick but keeps it juicy. No rubbery chicken in this pot, trust me. The evenly cooked veggies and potatoes soak in every bit of broth depth too. Plus, the pressure method is super versatile so you can swap ingredients as you please.
Finally, the quick and slow release options give you control over texture and cooking progress without guesswork. You remember to do a natural release if you want gentle cooking, or use a quick release when you’re in a pinch. Pressure cooking really wins for fast, flavorful, and fuss-free meals.
Need some hearty slow cooker lentil soup to warm you up or explore some smoky soup recipes that bring rich flavor? Check em out!
Ingredient kit rundown eight to ten items
Alright y’all, here’s the lineup for your Instant Pot Chicken Pot Pie Soup ingredients you will need. First grab 2 medium carrots all chopped up and 2 ribs of celery chopped too. Next add in 1 large onion chopped or if you’re like me and sometimes skip prep, you can use frozen chopped onion.
Don’t forget the garlic, 3 cloves minced or 2 teaspoons garlic powder works if you’re short on fresh. You’ll want 2 medium gold potatoes peeled and cubed to add that hearty swell. For the protein, use 2 boneless chicken breasts or thighs, your call, sometimes I mix both.
Season with salt and pepper to taste, around a teaspoon each, and then toss in 1/2 teaspoon thyme, 1/2 teaspoon minced rosemary, and 1 teaspoon poultry seasoning or Italian seasoning if ya prefer. For liquids, 2 cups low sodium chicken broth is the base and you’ll finish it off with 1 cup frozen peas plus 1 cup heavy cream or half and half.
Don’t forget to have your thickening agents ready, 2 tablespoons melted butter and 2 tablespoons all-purpose flour to make that creamy paste. You’re all set for the good stuff!
Step timeline inside the pot six to eight
First things first, toss all the chopped carrots, celery, onion, garlic, potatoes, chicken, spices, and chicken broth into your Instant Pot. Spread them out evenly so cooking is uniform. Lock down the lid and be sure the steam release knob is set to sealing if yours ain’t self-sealing.
Hit that Pressure Cook button, set it on high pressure, and dial in 8 minutes. Now don’t touch it — I mean, you remember that steam cues and the natural release is key here. When the cook cycle ends, let the pot sit undisturbed for a 10 minute natural release. This slow release makes the broth taste fuller and the chicken tender, no rushing needed.
After that, turn the steam release knob to venting and let out the remaining steam. When the pin drops, open the lid carefully and with tongs or a slotted spoon, remove the chicken carefully to a plate. Then shred it up using two forks and set aside.
Next, time for the butter and flour paste. Melt your butter in a pan or microwave and stir in the flour until it’s a smooth paste. Set that aside while you switch your Instant Pot to Sauté mode. Let the soup bubble gently, then stir in your paste. Keep stirring and let it simmer until the soup thickens up nice and creamy.
Cancel that Sauté setting, stir in the shredded chicken, then add your frozen peas and cream or half and half. Give it one last stir and serve hot with biscuits or crusty bread. And dang, you’re done!
Shortcut valve tricks three to five
There’s a couple little tricks with that steam release knob I gotta share. When your cooker beeps done, don’t yank that valve to quick release right away unless you wanna risk soup spitting everywhere.
Instead, lean toward the slow release when you got the time, especially with chicken and potatoes – it avoids mushy veggies and dry chicken. Ten minutes natural release lets the flavors settle and the broth deepen, giving you that perfect texture.
If you’re rushed, a quick release is fine but only do it after that natural release period or you’ll lose some broth depth and risk tough meat. Remember the pot keeps cookin a bit with the steam even after the timer, that’s why patience pays off.
To learn more about pressure cooker safety, visit our pressure cooker safety tips and check out handy steam valve hacks for best results.
First spoonful story
This first time I scooped into this soup, I swear the steam almost hit me in the face like a hug from the pot. The creamy broth had just the right thickness, not too thin or glue-like. That smell of thyme and rosemary made it feel like home.
When I tasted that chicken, juicy and fully tender, it brought back memories of old pot pie dinners but faster and less mess. The peas gave a little sweetness while the potatoes and carrots made it earthy and comforting all at once.
I had some biscuits baking and dunked a piece in that broth right away. The combo of crunchy biscuit and creamy soup was dang near unbeatable. I thought to myself, yep, I nailed this quick release and slow release timing pretty good!
Leftover jar guide
Got leftovers? No worries at all. I like to use a mason jar or any airtight container for stashing extra soup in the fridge. When you want a quick second round, just reheat gently on the stove or microwave. If it got too thick, add a splash of broth or water to bring back that perfect broth depth.
You can also freeze leftovers in those jar sized portions for quick meals later. Just thaw overnight in the fridge before warming up. This soup keeps well and tastes fresh even after days.
Sometimes I toss in leftover shredded chicken when reheating for extra meaty bites. Also, if you find the cream’s separated a bit, give it a whisk and it comes right back together. Leftover soup is kinda like a second chance to enjoy all those good steam cues again.
Feel good send off with six FAQs
- Can I use leftover cooked chicken instead of fresh breasts? Yeah totally! Just add the shredded cooked chicken once the soup is done simmering so it stays tender.
- What if I only got frozen veggies like peas and mixed mixed veggies? No prob. Frozen chopped onion and mixed veggies work well. Just add peas last to keep their color bright.
- Can I swap heavy cream for half and half or milk? Sure can, half and half works nice for a lighter soup. Avoid straight milk or it might get watery.
- Do I have to use the butter and flour paste? It’s key to getting that creamy thick texture so I’d recommend it. Cornstarch slurry might work too but watch the thickening.
- How do I properly do natural vs quick release? Natural release means you wait at least 10 minutes before releasing all the pressure yourself with the knob. Quick release means you open up the knob right after the timer ends and all the steam comes out fast. Natural release makes for better broth depth and texture.
- Can I add biscuits or crust on top? Definitely. Biscuits or puff pastry squares are perfect toppings. You can even broil a pie crust slice on top of individual bowls for extra comfort vibes.
