Go Back
As the cold weather settles in, comfort food becomes a staple in many households. The warmth of hearty dishes brings a sense of coziness and satisfaction that is hard to replicate. One such dish that stands out during these chilly months is Chicken Pot Pie Soup. This delightful recipe encapsulates all the elements of the traditional pot pie—savory chicken, vibrant vegetables, and rich, creamy broth—while offering the convenience of a quick and easy preparation method. With the help of an Instant Pot, you can whip up this comforting bowl of goodness in no time, making it a perfect choice for busy weeknights or a relaxed family dinner.

Easy Instant Pot Chicken Pot Pie Soup

Warm up this winter with a bowl of Cozy Instant Pot Chicken Pot Pie Soup! This comforting dish combines tender chicken, vibrant vegetables, and a rich, creamy broth, all made effortlessly in an Instant Pot. Perfect for busy weeknights, it captures the essence of traditional pot pie without the hassle. Enjoy a quick and hearty meal that promises to bring warmth and nostalgia to your table. Discover how easy it is to create this delicious soup and make it a new family favorite!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken breasts (or thighs), diced into bite-sized pieces

1 tablespoon olive oil

1 medium onion, diced finely

3 cloves garlic, minced

2 medium carrots, diced into small cubes

2 celery stalks, diced

1 cup frozen peas

4 cups chicken broth (low sodium recommended)

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 cup frozen hash brown potatoes (or fresh diced potatoes if preferred)

1 tablespoon cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken:

    - Begin by setting your Instant Pot to the Sauté mode and adding the olive oil. Allow the oil to heat up until it shimmers.

      - Carefully add the diced chicken to the pot, sautéing for approximately 5 minutes or until the chicken is lightly browned. At this point, it does not need to be fully cooked. Once done, remove the chicken pieces from the pot and set them aside on a plate.

        Sauté Vegetables:

          - In the same pot, add the diced onion, minced garlic, carrots, and celery. Cook the mixture for about 3-4 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

            Combine Ingredients:

              - Return the sautéed chicken to the pot. Pour in the chicken broth, then add the frozen peas, frozen hash browns, dried thyme, dried rosemary, salt, and pepper. Stir all the ingredients together until well combined.

                Pressure Cook:

                  - Secure the Instant Pot lid, ensuring the valve is set to seal. Set the cook time to Manual high pressure for 8 minutes.

                    Release Pressure:

                      - Once the cooking time is complete, carefully perform a quick release by turning the valve to release steam. Be cautious of the hot steam that will escape.

                        Add Cream and Thicken (Optional):

                          - After the steam has fully released, open the lid and stir in the heavy cream until fully integrated. For a thicker soup, mix the cornstarch with a small amount of water to create a slurry. Stir the slurry into the soup and allow it to heat through for an extra few minutes until it reaches your desired consistency.

                            Serve:

                              - Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle the comforting soup into bowls, and generously garnish with freshly chopped parsley.

                                Enjoy:

                                  - Serve the soup hot, accompanied by crusty bread or flaky biscuits for a delightful and hearty meal.

                                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6