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.
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.