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–+ servings
Instant Pot Chicken Pot Pie Soup.

Instant Pot Chicken Pot Pie Soup

Angela Milnes
Enjoy the comforting flavors of a classic chicken pot pie in a fraction of the time with this Instant Pot Chicken Pot Pie Soup! Creamy, hearty, and filled with tender chicken and veggies, this soup captures all the cozy goodness of pot pie without the fuss. Perfect for a quick and satisfying meal on busy days.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 29 minutes
Course Soup
Cuisine American
Servings 4 Servings
Calories 609 kcal

Ingredients
  

  • 4 tablespoon Butter
  • ½ Onion Diced
  • 1 Cup Carrot Diced
  • 3 tablespoon Garlic Minced
  • ¼ teaspoon Thyme Chopped (or ⅛ Teaspoon Dried Thyme)
  • 2 Chicken Breasts Shredded
  • 2 Cups Potatoes You Can Remove Skin. I Left It On.
  • 1 Cup Corn Frozen
  • 1 Cup Peas Frozen
  • 4 Cups Chicken Broth
  • 3 tablespoon Corn Starch
  • ½ Cup Heavy Cream
  • Pinch Salt
  • Pinch Pepper

Instructions
 

  • First, hit the sauté or sear button on your Instant Pot, melt your butter, and then add your onions and carrots. Sauté them for about 8-10 minutes.
  • Next, add ¼ cup of chicken broth to your pot, and scrape the bottom to remove any remnants from the bottom.
  • Add your garlic, thyme, chicken, potatoes, corn, peas, and the rest of your chicken broth to the Instant Pot.
  • Close the lid on your Instant Pot, push the pressure valve to the sealing position, hit pressure cook or manual, and set the time for 10-minutes.
  • Once your Instant Pot beeps, do a quick release by pushing the pressure valve to the venting position.
  • Remove the chicken from your Instant Pot and shred it using two forks. Then, transfer the chicken back to your pot and stir it in.
  • In a mixing bowl, whisk together the corn start and heavy cream until a creamy slurry forms. Then, stir the roux into the soup until it thickens.
  • Serve and Enjoy!

Notes

Cut potatoes big: You want your potatoes to be no smaller than 1-inch. You want the potatoes to be fairly large, so they don’t turn into mashed potatoes.
Make sure the roux is not lumpy: You don’t want clumps and lumps in your slurry.
Simmer to thicken: If your chicken pot pie still seems thin, you can use your saute button to simmer and thicken the soup.

Nutrition

Calories: 609kcalCarbohydrates: 59gProtein: 34gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 141mgSodium: 1135mgPotassium: 1245mgFiber: 8gSugar: 7gVitamin A: 6519IUVitamin C: 42mgCalcium: 124mgIron: 4mg
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