Creamy Instant Pot Chicken Pot Pie Soup brings all the comforting flavors of a classic pot pie into a rich, hearty soup that’s perfect for busy weeknights. With tender chicken, vegetables, and a creamy broth, this recipe comes together quickly in your Instant Pot, making it a delicious, low-effort meal.
You’ll love how easy it is to get those cozy pot pie vibes in a bowl—no need for a crust! But, if you are like my son and it isn’t pot pie without the crust, bake some pie crust and cut it into squares to serve as “crackers” on the side.
Helpful Tips
- Sauté first: Sautéing the veggies in the Instant Pot before pressure cooking adds depth and flavor to the broth.
- Frozen veggies work great: If you’re short on time, using frozen mixed vegetables is a great shortcut. Use a bag of frozen peas and carrots.
- Thicken to your preference: If you like your soup thicker, turn sauté mode back on after you have released the pressure and let it bubble away for 5 minutes.
Instant Pot Chicken Pot Pie Soup
Ingredients
- 1 tablespoon olive oil
- 2 medium Yukon Gold potatoes diced
- 2 carrots diced
- 2 celery stalks diced
- 1 small yellow onion diced
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 teaspoon salt divided
- 1/2 teaspoon paprika
- 1 pound chicken breasts or thighs diced
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
Instructions
- Turn on Saute mode and let it heat up. Pour in oil. Add diced potatoes, carrots, celery, and onion to the pot. Sauté for 2 minutes.
- Season the chicken with half the salt and pepper and add it to the pot. Stir in thyme, garlic powder, the rest of the salt and paprika. Saute for another 2 minutes.
- Add the butter to the pot and sprinkle flour over the top. Stir the flour in and cook for 1 minute.
- Pour in chicken broth, stirring constantly to avoid lumps from forming. Stir in frozen peas and heavy cream. Close and lock the lid. Set to pressure cook on high for 3 minutes. Allow a natural pressure release for 5-10 minutes.
- If any pressure remains, hold a towel over the release valve and release the remaining pressure. The soup might sputter out of the vent and can make a mess if the pot is still under high pressure.
- The soup will be liquidy at this point. Serve it as is, or turn on sauté mode and let it bubble away for about 5 minutes to thicken.
- Carefully taste and add more salt and pepper, if desired.
Notes
- Sautéing the veggies in the Instant Pot before pressure cooking adds depth and flavor to the broth.
- If you’re short on time, using frozen mixed vegetables is a great shortcut. Use a bag of frozen peas and carrots.
- If you like your soup thicker, turn sauté mode back on after you have released the pressure and let it bubble away for 5 minutes.
- The soup may sputter out of the vent at the top when you release the pressure. Have a kitchen towel handy to lay over the top to keep it from going all of the kitchen.
Nutrition
Before You Go
Since you made it to the end of this article, you might be interested in more Instant Pot soup recipes. Here are a few more articles we think you might enjoy.
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.