Instant Pot Chicken Pot Pie Soup

You catch the smell through the steam vent and suddenly you are starving. That warm, cozy scent kinda wraps around you and pulls you closer. It’s like a soft nudge telling you dinner is about to get super good.

Inside your Instant Pot, all the good stuff is coming together. Carrots, celery, tender chicken, and plenty of seasoning are doing their thing under pressure. The broth depth is already smelling dang rich and inviting.

This soup has that comfort food vibe, but it’s not gonna take forever like a slow simmer on the stove. Instead, you get everything in one pot, pressure build happens fast, and after a quick natural release, dinner’s ready to go. You’ll love how easily this pot pie soup comes together, and honestly, it tastes like home.

The Real Reasons You Will Love This Method

• Pressure cooking seals in flavors so each bite is packed with rich broth depth.
• The chicken gets that tender pull texture that’s just perfect for shreddin.
• It cooks fast, like under 30 minutes from start to finish — dang quick for dinner.
• No need for multiple pots — you throw everything in one spot and let the pot do its thing.
• Natural release lets the soup thicken just right without drying it out.
• You can finish it off with biscuits or crusty bread while the pot does the slow release.

Everything You Need Lined Up

• 2 medium carrots, chopped — sweet and soft when cooked, these add great texture.
• 2 ribs celery, chopped — a little crunch that kinda melts as it cooks.
• 1 large onion, chopped or frozen — for a sweet savory base flavor.
• 3 cloves garlic, minced or 2 tsp garlic powder — gotta have that garlicky punch.
• 2 medium gold potatoes, peeled and cubed — chunkier bites of comfort.
• 2 boneless chicken breasts or thighs — whichever you prefer for the tender pull.
• 1 tsp black pepper and 1 tsp kosher salt — balance out the seasoning just right.
• 1/2 tsp thyme, 1/2 tsp fresh rosemary, and 1 tsp poultry or Italian seasoning — herbs that bring the pot pie vibe alive.
• 2 cups low sodium chicken broth to keep the soup rich but not salty.

Plus, don’t forget 1 cup frozen peas for a pop of color and sweetness, 1 cup heavy cream or half and half for creaminess, and 2 tbsp each of melted butter and all-purpose flour to thicken it up.

Walking Through Every Single Move

1. Close your Instant Pot lid and set that steam release knob to the sealing position, if yours ain’t self-sealing already. Then hit the Pressure Cook button on high pressure and dial in 8 minutes.
2. When cooking’s done, don’t rush. Let that pot sit undisturbed for 10 minutes for a natural release. That slow release is what lets the soup thicken and keeps everything tender.
3. After the 10 minutes natural release, twist the steam release knob to venting to let out any leftover pressure safely.
4. It’s pouch time! When the pin drops, open the lid carefully. Use tongs or a slotted spoon to lift out the chicken onto a plate. Grab two forks to shred the chicken up good and set aside.
5. Now, make your butter and flour paste. Melt butter in a small pan or microwave, toss in the flour and stir till you get a smooth paste. Set this aside for now.
6. Turn the Instant Pot to Sauté mode. Let the broth come to a gentle bubble then stir in your butter-flour paste. This thickens the soup up real nice while keeping it creamy.
7. Keep stirring gently and let it simmer just till the soup thickens, then hit Cancel to stop the Sauté function.
8. Pop the shredded chicken back into the pot, give it a good stir, and serve it up hot with biscuits or crusty bread if you want. Dang, you’re ready to dig in!

Quick Tricks That Save Your Time

• If you’re short on time, use leftover cooked chicken or a shredded rotisserie chicken instead of cookin from raw. Just add it after the pressure cook step.
• Frozen chopped onions work just fine and save you chopping time, plus frozen mixed veggies can swap for the carrots and peas.
• Try puff pastry squares instead of biscuits if you’re feelin fancy. They bake fast and add a flaky, buttery topping that your soup deserves.

What It Tastes Like Fresh From the Pot

First bites hit you with the deep broth depth that just feels like a big comfy hug. The herbs lift it up, giving you that classic pot pie flavor without the crust mess.

Chicken is tender pull to the max, juicy and shredding nicely on your fork. Veggies are soft but still holding their shape, adding a mellow sweetness between those broth-filled sips.

The cream rounds it all out with a rich smoothness that coats your mouth, making every spoonful feel special and indulgent.

Pair it with warm biscuits or crusty bread and, well, dinner ain’t ever gonna feel rushed or lacking. It’s pure comforting satisfaction in a bowl.

Smart Storage That Actually Works

• Store leftover soup in airtight containers and keep in the fridge. It’ll last up to 4 days and the flavors get even better as it hangs out.
• Freeze leftovers in single-serving freezer-safe plastic or glass containers. Just thaw and reheat on the stove or microwave for a quick meal the next week.
• If your soup gets too thick in the fridge, thin it out with a little chicken broth or water while reheating to bring back that cozy broth depth.
• For the chicken, shred it before freezing if you wanna make reheating easier. Just toss it straight in the soup when warming up.

Everything Else You Wondered About

• Can I use chicken thighs instead of breasts? Totally! Thighs give juicier, more tender pull and add a little extra flavor punch.
• Do I have to make biscuits or pastry with the soup? Nah you don’t gotta. It’s fantastic as a stand-alone meal, but biscuits or puff pastry just kick it up a notch.
• What about dairy substitutes for cream? You can swap in half and half, milk, or even non-dairy milk like oat or almond milk if that’s what you got.
• Is frozen veggies ok to use? Absolutely. They’re a great time saver and work nicely in this recipe.
• Can I skip the butter-flour paste? You can but the soup won’t get that thick creamy texture it’s known for. It’s worth the little extra step.
• How does natural release help the soup? Natural release lets the pressure drop slowly, which keeps chicken tender and broth thickened without drying out your soup.

Instant Pot Chicken Pot Pie Soup

This cozy and creamy Instant Pot Chicken Pot Pie Soup features tender chicken, hearty vegetables, a flavorful broth, and a comforting richness — all in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 people

Cuisine: Italian

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 medium carrots chopped
• 2 ribs celery chopped
• 1 large onion chopped or frozen
• 3 cloves garlic minced or use 2 tsp garlic powder
• 2 medium gold potatoes peeled and cubed
• 2 boneless chicken breasts or thighs your choice
• 1 tsp black pepper
• 1 tsp kosher salt
• 0.5 tsp thyme
• 0.5 tsp fresh rosemary
• 1 tsp poultry or Italian seasoning
• 2 cups low sodium chicken broth
• 1 cup frozen peas
• 1 cup heavy cream or half and half
• 2 tbsp butter melted
• 2 tbsp all-purpose flour

Equipment

• 1 Mixing bowl Large

Method

 

Instructions

1. Close Instant Pot lid and set steam release knob to sealing. Select Pressure Cook on high for 8 minutes.
2. Let pot naturally release pressure for 10 minutes after cooking ends.
3. Manually release remaining pressure by turning valve to venting.
4. Open lid, remove chicken and shred using two forks. Set aside.
5. Melt butter and stir in flour to form a smooth paste. Set aside.
6. Set Instant Pot to Sauté mode. Bring soup to a low bubble.
7. Stir in butter-flour paste to thicken the soup. Stir gently.
8. Let it simmer until thick, then press Cancel on Instant Pot.
9. Return shredded chicken to soup and stir well.
10. Optionally serve with biscuits or crusty bread.

Notes

Store leftovers in the fridge for up to 4 days. Reheat and thin with broth if needed. Freeze in portions for future comfort meals.