Chicken Pot Pie Soup (Instant Pot Recipe)

This 30-minute Chicken Pot Pie Soup recipe is a fast and convenient comfort food made with a creamy base, peas, carrots, potatoes and celery- just like homemade pot pie. Serve with biscuits or pie crust for a delicious meal.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 299kcal

Author chunkyinkentucky

Equipment

Instant Pot

Ingredients

2 carrots chopped
2 celery stalks chopped
1 sweet onion chopped
3 cloves garlic minced
2 potatoes medium, chopped into small cubes
2 chicken breasts boneless
1 tsp salt and pepper
1 tsp Italian seasoning
2 cups chicken broth
1 cup milk
1 tbsp butter
1 tbsp all-purpose flour
1 cup frozen peas

Instructions

Add carrots, celery, onions, garlic, potatoes, and chicken in INSTANT POT.
Next add black pepper powder, salt, and Italian seasoning followed by chicken broth.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 8 minutes.
Once the pressure-cooking cycle is over, allow the pressure to release naturally for 5 minutes, then quick release the pressure.
Carefully take the chicken out with the help of tongs. Shred the chicken breast with the help of a fork.
Meanwhile make the butter and flour paste. Melt butter in a pan, once melted add all-purpose flour, and mix to form a paste.
Set the instant pot on the SAUTE function.
Add frozen peas and then add the milk. Stir to combine.
Add the shredded chicken back to the INSTANT POT. Stir to combine.
Once the liquid starts to bubble add the butter-flour paste to thicken the sauce. Mix and let simmer until the sauce thickens.
CANCEL the SAUTE button.
Serve hot with biscuits or pie crust.

Notes

You can store the chicken pot pie in an airtight container for 4-5 days in the refrigerator.
Freeze for up to 3 months in an air-tight, zippered bag. Thaw overnight in the fridge, then reheat on the stovetop.

Nutrition