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.
Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.
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!
Recent Posts
Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.
Share on social media
Instant Pot Chicken Pot Pie Soup
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!
Video
More Instant Pot Recipes
Published by