Easy Instant Pot Chicken Pot Pie Soup

Soup has long been regarded as a source of comfort, providing both emotional and physical warmth. A steaming bowl can evoke memories of family gatherings, nurturing relationships, and the simple joys of home-cooked meals. The cultural significance of soup can be found in various cuisines around the world; it serves as a staple during gatherings and celebrations, symbolizing love and care. Pot pie, with its flaky crust and hearty filling, is another cherished comfort food, often associated with family traditions and culinary heritage.

Easy Instant Pot Chicken Pot Pie Soup

Warm up on chilly days with a bowl of Creamy Chicken Delight Pot Pie Soup, a comforting dish that combines the flavors of a classic pot pie in a quick and easy soup. This recipe is perfect for family dinners, offering tender chicken, hearty vegetables, and a rich creamy base all made effortlessly in an Instant Pot. Enjoy the nostalgia of home-cooked meals while savoring the convenience of modern cooking with this delightful and nourishing soup.

Print Recipe Pin Recipe

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

4 cups chicken broth

2 cups diced potatoes (choose russet or Yukon gold)

2 cups frozen mixed vegetables (like carrots, peas, and corn)

1 medium onion, finely diced

3 cloves garlic, minced

1 cup heavy cream

1/2 cup all-purpose flour

2 tablespoons olive oil

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

Salt and pepper, to taste

Optional: Fresh parsley for garnish

Optional: Biscuit dough (store-bought or homemade) for topping

Instructions

Sauté the Aromatics:

- Begin by setting your Instant Pot to the 'Sauté' mode. Add the olive oil and let it heat for about one minute. Once hot, toss in the diced onions and minced garlic. Sauté them together for 3-4 minutes, or until they become soft and fragrant.

Brown the Chicken:

- Next, add the cubed chicken breasts to the pot. Cook for roughly 5 minutes, stirring occasionally, until the chicken pieces are lightly browned on the outside but still uncooked inside.

Add the Vegetables and Herbs:

- Stir in the diced potatoes, frozen mixed vegetables, fresh thyme, rosemary, salt, and pepper. Mix everything thoroughly to ensure the flavors meld together.

Add the Liquid:

- Pour the chicken broth into the pot, making sure to scrape any browned bits from the bottom with a wooden spoon to deglaze the pot. Ensure that you do not exceed the Instant Pot's maximum fill line.

Cook Under Pressure:

- Seal the Instant Pot with its lid and set it to 'Manual' or 'Pressure Cook' on high for 10 minutes.

Prepare the Creamy Base:

- While the soup is cooking, in a small mixing bowl, whisk together the heavy cream and flour until the mixture is smooth and lump-free. This will serve to thicken your soup later.

Release the Pressure:

- Once the cooking time has elapsed, perform a quick release of the pressure. Wait a moment before carefully opening the lid when it's safe to do so.

Thicken the Soup:

- Switch the Instant Pot back to 'Sauté' mode. Gradually add the flour and cream mixture to the pot, stirring continuously until everything is well combined. Allow the soup to simmer for an additional 5-7 minutes, stirring occasionally, until it reaches your desired thickness.

Final Touches:

- Taste the soup and adjust the seasoning if necessary by adding more salt and pepper. For an indulgent finish, spoon the hot soup into serving bowls topped with flaky biscuit dough (if using), baked as per the package instructions—or enjoy it simply as is.

Garnish and Serve:

- Ladle the creamy soup into bowls, sprinkle with fresh parsley for a burst of color, and savor this rich, comforting meal!

Prep Time, Total Time, Servings: 15 mins | 30 mins | 6 servings