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Instant Pot Chicken Pot Pie Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

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.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.