Instant Pot Chicken Pot Pie Soup

Instant Pot Chicken Pot Pie soup is delicious when served hot and fresh from the pressure cooker. Peas and carrots sharing a bowl with tender chicken and moist potatoes swimming in creamy filling broth flavored soup creates a harmony of flavors that will satisfy any appetite. We have had this recipe multiple times, as it goes fast when you have a house full of hungry people to feed. 

This soup keeps well when refrigerated. It is simple to reheat, just pop the top on the Instant Pot and warm it back up. Serve with toasted French bread, biscuits or dinner rolls to complete the eatfoodlicious meal experience. Like and share this or any of my recipes from the catalogue of daily recipes. Don’t forget to hit the subscribe button to stay up to date on my latest publications. As always, leave a comment to let me know what you think about this Instant Pot chicken pot pie delicious soup recipe.  

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Set cooker to saute-high. Add olive oil, celery, onion, garlic, salt, pepper and thyme to the cooker. Cook for 2-3 minutes or until fragrant.

Add carrots, potatoes, cooked chicken, broth and mix/stir.

Place the lid on. Pressure cook on high for 10 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 

Add peas, butter and heavy whipping cream.

In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water. Pour the mixture in the cooker. Let simmer for ~8 minutes or to desired consistency.

Season with salt & pepper to taste.

Serve with biscuits. Enjoy!

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Instant Pot Chicken Pot Pie Soup

Tender chicken and moist potatoes swimming in creamy filling broth flavored soup creates a harmony of flavors that will satisfy any appetite.
No ratings yet
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Course Main Course, Soup
Cuisine American
Servings 5
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 2 ½ cups cooked chicken chopped
  • 4 cups unsalted or low-sodium chicken broth/stock
  • 1 cup peas
  • ¼ cup heavy whipping cream
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lb yukon gold potatoes peeled & chopped
  • 2 carrots peeled & chopped
  • 2 celery stem chopped
  • 4 garlic cloves minced
  • 1 onion chopped

Cornstarch Mixture

  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions
 

  • Set cooker to saute-high. Add olive oil, celery, onion, garlic, salt, pepper and thyme to the cooker. Cook for 2-3 minutes or until fragrant. Add carrots, potatoes, cooked chicken, broth and mix/stir.
  • Place the lid on. Pressure cook on high for 10 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
  • Add peas, butter and heavy whipping cream.
  • In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water. Pour the mixture in the cooker. Let simmer for ~8 minutes or to desired consistency. Season with salt & pepper to taste.

Serve with biscuits. Enjoy!

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    Instant Pot Weight Loss Cabbage Soup

    Instant Pot weight loss cabbage soup is tasty and deceptively satisfying. A bowl of this hot soup is a fantastic meal replacement for lunches to help trim back on the waistline that we earn through our food adventures. My husband ate this for several weeks as a rotating lunch serving and lost 20 lbs just like that. This soup will fill the hunger without adding to the calorie count. Best part is the dump and go recipe that makes it even more rewarding to add this to the menu. This soup is great as a sidestep or a main course depending on your weight loss goals. I personally like to eat cabbage and love finding ways to work it into my meals as often as practically allowed. 

    If you are like me and are trying to loose a little weight ahead of the upcoming holidays, then I highly recommend giving this fantastically delicious recipe due consideration.  Watch the short video and follow the brief instructions below to have a soup that is great tasting and good for you at the same time. My teenagers love this as a side soup while my husband and I enjoy it as a main lunch substitute. Be sure to hit the like button or leave a comment to let me know if you enjoyed this or any of my recipes from the growing catalogue of meal suggestions. Hit the subscribe button to stay up to date on the latest eatfoodlicious meal suggestions and share in the adventure.

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    Place all the ingredients in the cooker.

    Place the lid on. Pressure cook on high for 10 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid.

    Discard bay leaves and stir. Season with salt & pepper to taste.

    Serve and enjoy!

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    Instant Pot Weight Loss Cabbage Soup

    Weight loss cabbage soup is tasty and deceptively satisfying. A bowl of this hot soup is a fantastic meal replacement for lunches or supper to help trim back on the waistline.
    No ratings yet
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 6 cups chopped cabbage about ½ a head of cabbage
    • 1 ½ cups chopped carrots 3 large
    • 1 ½ cups chopped celery 3 stems
    • 4 cups unsalted or low-sodium vegetable broth
    • 2 cups water
    • 28 oz diced tomatoes with juice
    • 2 tbsp tomato paste
    • 2 tsp Italian seasoning
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 onion chopped
    • 4 garlic cloves minced
    • 4 dried bay leaves

    Instructions
     

    • Place all the ingredients in the cooker.
    • Place the lid on. Pressure cook on high for 10 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid.
    • Discard bay leaves and stir. Season with salt & pepper to taste.

    Serve and enjoy!

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      Instant Pot Beef Stew

      Gentle whispers of stewed to perfection beef and vegetables echo through the home like the memories of seasons past as you place your cold hands around a warm bowl of this American classic. Tender chunks of fresh braised beef, suspended in gravy like soup, patiently await your taste as you carefully chew through hot chunks of filling potatoes being careful not to burn your tongue. I love to enjoy a meal like this with subtle seasonal music playing softly in the background as my family quitely slurps through the contents of their bowls. Family traditions are easily established on the foundation of good food accompanied with a relaxing atmosphere. Fresh ingredients are key to the success of this dish as the bay leaves provide a soft note of enhancement to the profile of this well structured bowl of stew.

      This is another fine example of how the pressure cooking feature of the Instant Pot locks in flavors that would take hours to release over a stove top. Watch the video then follow the instructions below to have this robust stew ready to serve with your favorite cornbread, fresh bread or cracker.  Like and share this or any of the recipes you find interesting from my growing catalogue of daily suggestions. Leave a comment and let us know what you may do differently with your Beef Stew. Remember to hit the subscribe button to stay up to date on my latest meal suggestions that meet the eatfoodlicious criteria for taste and affordability. Stay warm out there and thanks for being a part of our shared food adventures.

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      In a large bowl: place beef, salt, pepper and mix.

      Set cooker to saute-high and add olive oil. Place half of the beef in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the beef and set aside. Repeat this step with the other half of beef. Then deglaze the cooker with 2 tbsp of water as you scrape the bottom of the cooker to remove bits. Remove the beef and set aside.

      Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds.

      Then add carrots, potatoes, seared beef & Italian seasoning.

      Add beef broth, Worcestershire sauce and mix. Place bay leaves on top.

      Place the lid on. Pressure cook on high for 30 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves.

      In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the stew. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

      Serve & enjoy!

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      Instant Pot Beef Stew

      Robust beef stew ready to serve with your favorite cornbread, fresh bread or cracker.
      No ratings yet
      Prep Time 15 mins
      Cook Time 30 mins
      Total Time 45 mins
      Course Main Course, Soup
      Cuisine American
      Servings 6
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 2 lbs beef chuck roast cut into 1 ½" x 1 ½" cubes
      • 2 lbs yukon gold potatoes peeled & cut into 1 ½" cubes
      • 1 lb carrots peeled & cut into 1" long
      • 3 cups unsalted or low sodium beef broth/stock
      • 4 tbsp tomato paste
      • 2 tbsp worcestershire sauce
      • 2 tbsp olive oil
      • 2 tbsp water
      • 2 tsp Italian seasoning
      • 1 tsp salt
      • 1 tsp black pepper
      • 1 large onion chopped
      • 5 garlic cloves minced
      • 4 dried bay leaves

      Cornstarch Mixture

      • 2 tbsp cornstarch
      • 4 tbsp cold water

      Instructions
       

      • In a large bowl: place beef, salt, pepper and mix.
      • Set cooker to saute-high and add olive oil. Place half of the beef in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the beef and set aside. Repeat this step with the other half of beef. Then deglaze the cooker with 2 tbsp of water as you scrape the bottom of the cooker to remove bits. Remove the beef and set aside.
      • Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Then add carrots, potatoes, seared beef, Italian seasoning, beef broth, Worcestershire sauce and mix. Place bay leaves on top.
      • Place the lid on. Pressure cook on high for 30 minutes, followed by a 10 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves.
      • In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved.
      • Set cooker back to saute-high. Pour the cornstarch mixture into the stew. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

      Serve & enjoy!

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        Slow Cooker Chicken Tortilla Soup

        Tortilla soup is a medley of Spanish inspired flavors that will satisfy your hunger and please your senses. This simple to follow dump and go recipe is made from ingredients that are readily available in most any modern grocery store. The chicken is so tender and easily shreds using a fork. Sharing a warm cooker full of tortilla soup is a very nice way to spend a cool fall evening with the family. Like most soups this recipe keeps well refrigerated and makes for a great Sunday prep for a quick and ready meal for your busy week.

        Watch the video then follow the instructions below to have a filling hearty bowl of tortilla soup on your table today. Email this link to your kids for a fun saturday project that they can eat as they learn to cook for themselves. I enjoy watching my kids in the kitchen almost as much as I enjoy cooking. Once you have a meal prepared by a couple of teenagers that tastes this good you will feel that parent pride begin to swell up in your heart. Like and share this or any of my recipes you find interesting from my growing catalogue of meal suggestions. Hit the subscribe button to receive notifications for future eatfoodlicious publications.

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        Place the chicken breast along with ALL of the seasoning ingredients in your slow cooker.

        Add garlic, beans, tomatoes, onions, jalapeños and corn.

        Add broth.

        Cook on low for 6 hours or high for 3 hours.

        Remove the chicken from the slow cooker. Shred the chicken.

        Then return the meat to the cooker and mix well.

        Season with salt and pepper to taste.

        Preheat oven to 350°F. Place parchment paper or silicone mat on a baking sheet. Cut the corn tortillas into strips. Place them in a bowl, add olive oil and toss until well coated. Transfer the tortilla strips to the baking sheet. Bake for 5-8 minutes or until lightly golden. Remove the strips and let cool before serving.

        Pour soup into a bowl and add corn tortillas strips on top. Garnish with cheese, sour cream, chopped cilantros, lime juice, jalapeños or sliced avocados.

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        Slow Cooker Chicken Tortilla Soup

        Tortilla soup is a medley of Spanish inspired flavors that will satisfy your hunger and please your senses. 
        No ratings yet
        Prep Time 10 mins
        Cook Time 6 hrs
        Total Time 6 hrs 10 mins
        Course Main Course, Soup
        Cuisine Mexican
        Servings 8
        Calories

        Equipment

        • Slow Cooker

        Ingredients
          

        Soup

        • 2 boneless & skinless chicken breast
        • 20 oz rotel tomatoes 2 cans
        • 14 oz black beans drained & rinsed
        • 4 cups unsalted or low sodium chicken broth/stock
        • 1 cup corn
        • ¼ cup cilantro chopped
        • 2 tbsp lime juice about 1
        • 2 tsp ground cumin
        • 2 tsp chili powder
        • 1 tsp salt
        • 4 garlic cloves minced
        • 1 large jalapeño remove seed & chopped
        • 1 medium onion chopped

        Tortilla Chips

        • 8 corn tortillas cut into strips
        • 2 tbsp olive oil

        Instructions
         

        Soup

        • Place the chicken breast along with ALL of the ingredients in your slow cooker. Cook on low for 6 hours or high for 3 hours. Remove the chicken from the slow cooker. Shred the chicken, then return the meat to the cooker and mix well. Season with salt and pepper to taste.

        Tortilla Strips

        • Preheat oven to 350°F. Place parchment paper or silicone mat on a baking sheet. Cut the corn tortillas into strips. Place them in a bowl, add olive oil and toss until well coated. Transfer the tortilla strips to the baking sheet. Bake for 5-8 minutes or until lightly golden. Remove the strips and let cool before serving.

        Serve

        • Pour soup into a bowl and add corn tortillas strips on top. Garnish with cheese, sour cream, chopped cilantros, lime juice, jalapeños or sliced avocados.

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        Instant Pot Cabbage Soup with Beef

        Cabbage with beef soup is a delicious comfort food that is so easy to make you will be asking your kids to cook dinner. The pressure infused ingredients are filled with traces of beef broth and diced tomatoes as they create a flavor profile that ends on the gentle notes of bay leaves. If you are pressed for time or just don’t feel it today, I suggest you fix you and your family a well deserved bowl of something that will fight away the hunger after the first bite. Fight off the cold with a hot bowl of fresh cabbage soup that is filled with delicious chunks of beef. 

        The Instant Pot delivers another easy to make no mess comfort food with little prep time and clean up. Watch the video and follow the instructions below and be rewarded with the sounds of slurping as you watch the family devour a well prepared meal. Like and share this or any of the items from my growing catalogue of recipes. Don’t forget to hit the subscribe button to stay up to date on new publications for your next eatfoodlicious adventure.   

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        Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink. Optional: transfer the meat to a strainer and drain the grease. 

        Add chopped onions and cook for 1-2 minutes or until onions become translucent. Add garlic and cook for 30 seconds or until fragrant.

        Add tomato paste.

        Add carrots, celery, salt, pepper, Italian seasoning.

        Add beef broth, bay leaves and diced tomatoes. Note: tomatoes should be on top do not stir them, yet.

        Place the lid on. Pressure cook on high for 10 minutes with a 10 minute natural release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and discard the bay leaves.

        Stir the soup. Season with salt and pepper to taste.  Serve & enjoy!

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        Instant Pot Cabbage Soup with Beef

        Fight off the cold with a hot bowl of fresh cabbage soup that is filled with delicious beef. 
        No ratings yet
        Prep Time 10 mins
        Cook Time 10 mins
        Total Time 20 mins
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 lb ground beef/chuck
        • 4 cups cabbage chopped
        • 4 cups unsalted or low-sodium beef broth/stock
        • 28 oz diced tomatoes with juice
        • 4 tbsp tomato paste
        • 2 tsp Italian seasoning
        • 1 tsp salt
        • 1 tsp black pepper
        • 4 garlic cloves minced
        • 1 onion chopped
        • 2 medium carrots chopped
        • 2 celery stem chopped
        • 3 bay leaves

        Instructions
         

        • Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink. Optional: transfer the meat to a strainer and drain the grease. 
        • Add chopped onions and cook for 1-2 minutes or until onions become translucent. Add garlic and cook for 30 seconds or until fragrant. Add cabbage, carrots, celery, salt, pepper, Italian seasoning, tomato paste, beef broth, bay leaves and diced tomatoes. Note: tomatoes should be on top do not stir them, yet.
        • Place the lid on. Pressure cook on high for 10 minutes with a 10 minute natural release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and discard the bay leaves. Stir the soup. Season with salt and pepper to taste.  

        Serve and enjoy!

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          Instant Pot Pasta e Fagioli

          Stewed to perfection beef and vegetables swimming in deliciously rich beef stock infused tomato sauce partner exquisitely with tender pasta bites. The instant pot pressure cooking feature once again provides a time saving cook any where filling soup that is great as a main entree or perfect as a side. The eat notes of the stewed vegetables chase through the broth to excite your taste sensations as the meat and past bring filling comfort to your tummy. This dish is perfect for a Sunday meal prep that will last all week for easy to heat up lunch or dinner. One of my preferred things to order as a side soup at an Italian restaurant I am so pleased to be making this soup from the comfort of my own home with out having to pay the going out on the town prices for a quality meal experience. The clean up in the kitchen after meal prep is a breeze and the reward is well worth the effort. Top with thinly shredded cheese and finely chopped parsley to have this soup dressed to impress. After you make this dish, the next time someone orders it at your local favorite Italian chain you will smile inside knowing, not only is yours better, but what they pay for a bowl you can eat on all week with fresh made preservative free ingredients.

          Watch the video, follow the instructions below and be on your way to having this fancy little soup in your home today. The flavor profile that is pressure cooked into the ingredients transforms common items into mouthwatering satisfaction served in an aromatic warm bowl of comfort the entire family will enjoy. Like and share this or any of the recipes from my growing catalogue you find interesting. Please feel free to leave a comment to let me know what you think about this recipe or if you just want to talk about food. Talking about and planning meals is my absolutely favorite pass time. Thanks for stoping by and follow on this or any other platform you prefer to stay connected to the ever evolving art of eatfoodlicious.

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          Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.

          Add chopped onions, chopped celery, chopped carrots & garlic.

          Add salt, pepper, Italian seasoning, red pepper flakes and mix. Cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 

          Add broth, pasta and mix well.

          Add red kidney beans, great northern beans, diced tomato (with juice) and tomato sauce. Do Not Stir.

          Place the lid on. Pressure cook on high for 3 minutes and natural release for 10 minutes (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well. 

          Transfer to a bowl.

          Serve with fresh chopped parsley, shredded parmesan cheese and bread.

          Enjoy!

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          Instant Pot Pasta e Fagioli

          The flavor profile that is pressure cooked into the ingredients transforms common items into mouthwatering satisfaction served in an aromatic warm bowl of comfort the entire family will enjoy. 
          No ratings yet
          Prep Time 10 mins
          Cook Time 10 mins
          Total Time 20 mins
          Course Appetizer, Soup
          Cuisine Italian
          Servings 6
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 1 lb ground beef
          • 4 cups low-sodium or no-salt beef broth about 32 oz
          • 1 cup carrots finely chopped
          • 1 cup celery finely chopped
          • 1 cup ditalini pasta
          • 15 oz red kidney beans drained & rinsed
          • 15 oz great northern beans drained & rinsed
          • 15 oz chopped/diced tomato with juice
          • 15 oz tomato sauce
          • 1 tbsp Italian seasoning
          • 1 tsp salt
          • 1 tsp pepper
          • ½ tsp red pepper flakes
          • 4 garlic cloves minced
          • 1 medium size onion chopped
          • season with salt & pepper

          Instructions
           

          • Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.
          • Add chopped onions, chopped celery, chopped carrots, garlic, salt, pepper, Italian seasoning, red pepper flakes and mix. Cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 
          • Add broth, pasta and mix well. Add red kidney beans, great northern beans, diced tomato (with juice) and tomato sauce. Do Not Stir.
          • Place the lid on. Pressure cook on high for 3 minutes and natural release for 8 minutes (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well. 

          Serve with fresh chopped parsley, shredded parmesan cheese and bread. Enjoy!

            Video

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