Chicken Pot Pie Soup Instant Pot Recipe

Chicken pot pie soup is like a warm, comforting hug in a bowl-rich, creamy, and packed with flavor. It’s the perfect dish to cozy up with on a chilly day or to serve when you want a hearty meal that feels like home. The beauty of chicken pot pie soup lies in its simplicity: all the familiar ingredients that make a classic chicken pot pie, but with a smooth, soup-like texture. Even better, we’re making it in the Instant Pot, which means you get all that delicious comfort food in a fraction of the time.

The Instant Pot is a game-changer when it comes to making soups, stews, and casseroles because it brings together all the elements of flavor quickly and evenly, giving you that slow-cooked taste without the wait. Ready to dive in? Let’s break down the recipe step-by-step!

Chicken Pot Pie Soup Instant Pot Recipe

This Instant Pot version of chicken pot pie soup is incredibly easy to prepare and delivers on that rich, creamy, and comforting flavor. It’s the kind of recipe that makes you feel like you spent hours in the kitchen, but in reality, it comes together in no time.

Ingredients Needed

Here’s what you’ll need to create this amazing chicken pot pie soup in your Instant Pot:

• Boneless, skinless chicken breasts (or thighs) – Chicken breasts are lean and cook quickly in the Instant Pot. You can use thighs for a richer, more flavorful soup if you prefer.
• Frozen mixed vegetables – The classic peas, carrots, corn, and green beans combination works beautifully. No need to chop, just dump them in!
• Onion – A medium onion, diced, adds that essential aromatic base that builds depth of flavor.
• Garlic – A couple of minced garlic cloves add that savory undertone to the dish.
• Chicken broth – For the rich base. You can use low-sodium if you’re watching your salt intake.
• Heavy cream – This is the key to making your soup creamy and indulgent. It gives that velvety, smooth texture.
• Butter – A little butter to sauté the vegetables and give the soup a lovely, rich flavor.
• Flour – This thickens the soup to give it that classic pot pie texture. A little goes a long way!
• Thyme and Bay leaves – Essential herbs that impart the delicious flavors of a homemade chicken pot pie.
• Salt & pepper – To taste. Don’t skimp on the seasoning!
• Frozen puff pastry or biscuits (optional) – If you’re feeling fancy, add a flaky topping! You can bake it on the side and serve with the soup for that pie-like experience.

Cooking Instructions

Now, let’s break down how to turn these ingredients into a creamy, dreamy chicken pot pie soup:

1. Sauté The Aromatics

   • Set your Instant Pot to “Sauté” mode. Add 2 tablespoons of butter and let it melt.
   • Add the diced onion and cook for about 3 minutes until softened.
   • Stir in the minced garlic and cook for another minute until fragrant.

2. Add The Chicken And Broth

   • Season the chicken breasts with salt, pepper, thyme, and bay leaves.
   • Add them to the pot with the onions and garlic, then pour in the chicken broth.
   • Close the Instant Pot lid, making sure the valve is set to sealing.
   • Set it to “Pressure Cook” on high for 8 minutes.

3. Shred The Chicken

   • Once the cooking time is up, quick-release the pressure.
   • Remove the chicken breasts and shred them with two forks. Set aside.

4. Make The Creamy Base

   • With the Instant Pot still on “Sauté”, add in the flour, stirring constantly to form a roux.
   • Slowly pour in the heavy cream, stirring to combine and create a smooth, thick base.

5. Add The Veggies And Chicken

   • Stir in the frozen mixed vegetables, the shredded chicken, and any additional seasoning.
   • Cook on “Sauté” for an additional 5-10 minutes, until everything is heated through and thickened to your liking.

6. Optional Topping

   • If you want a pie-like finish, bake some puff pastry or biscuits according to the package instructions and serve them alongside or on top of the soup.

Ingredient Insights

Each ingredient in this recipe has a purpose, both in flavor and texture. Here’s a little more about why these ingredients are essential:

• Chicken: You can opt for chicken breasts or thighs, depending on your preference for lean vs. flavorful. Thighs tend to be a bit more tender and juicy, while breasts offer a leaner choice.
• Frozen vegetables: These are a lifesaver in this recipe. They not only save time but also maintain their texture and flavor well in the Instant Pot.
• Heavy cream: This ingredient is what transforms your soup from just another chicken soup into something decadent. You can substitute half-and-half or whole milk for a lighter version, but the cream really creates that signature richness.
• Flour: Used to thicken the broth and give the soup a silky consistency. It helps mimic the feeling of a chicken pot pie filling.
• Herbs: Thyme and bay leaves add earthy, aromatic flavors that give the soup depth and warmth, reminiscent of classic pot pie seasoning.

Expert Tips

To elevate your Chicken Pot Pie Soup even further, try these expert tips:

• Brown your chicken: For a deeper flavor, sear the chicken breasts in the Instant Pot before starting the recipe. This caramelizes the chicken’s exterior and brings out more savory notes.
• Use homemade broth: If you have the time, homemade chicken broth will take your soup to the next level. It’s richer and more flavorful than store-bought options.
• Adjust thickness: If you prefer a thicker soup, add a little more flour or cornstarch slurry. If it’s too thick, simply add more chicken broth or cream.
• Herb bundle: Instead of adding thyme and bay leaves directly, you can bundle them in cheesecloth for easy removal once the soup is done cooking.
• Top it off with fresh parsley: Fresh herbs like parsley or even a squeeze of lemon juice can balance the richness of the soup and add a pop of color.

Recipe Variations

While this recipe is fantastic as is, there are plenty of ways to switch it up based on your preferences or dietary needs:

• Gluten-free version: Swap the flour for a gluten-free flour blend or cornstarch to thicken the soup.
• Dairy-free option: Replace the heavy cream with coconut milk and use dairy-free butter to make it dairy-free.
• Vegetarian: Skip the chicken entirely and make this a veggie pot pie soup by adding more vegetables like potatoes, parsnips, and mushrooms.
• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a bit of heat.

Final Words

Chicken Pot Pie Soup is one of those dishes that just feels like home. It’s the kind of meal you crave when you want something comforting and filling, without spending all day in the kitchen. And with the Instant Pot, you can have this delicious dish ready in under an hour. It’s perfect for meal prepping or feeding a crowd, and the leftovers are just as good, if not better, the next day.