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Chicken Pot Pie Soup has long been cherished as a heartwarming dish, embodying the essence of home-cooked comfort. With its creamy base packed with tender chicken, vibrant vegetables, and a medley of savory herbs, this soup brings the nostalgic flavors of traditional chicken pot pie into a warm, nourishing bowl. It’s perfect for those chilly evenings when you crave something hearty yet easy to prepare.

Easy Instant Pot Chicken Pot Pie Soup

Discover the warmth of Cozy Instant Pot Chicken Pot Pie Soup, a comforting dish perfect for chilly evenings. This creamy soup combines tender chicken, vibrant vegetables, and savory herbs, bringing traditional flavors into a quick, nutritious meal. With the Instant Pot's efficiency, you can have this delicious soup ready in under an hour, making it ideal for busy families. Learn all about the ingredients and cooking process to create this heartwarming delight at home. Enjoy every comforting spoonful!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cubed

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 ribs celery, diced

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1/4 cup all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

2 tablespoons olive oil or butter

Instructions
 

Sauté the Vegetables: Turn the Instant Pot to the Sauté function. Add olive oil or butter, then add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are tender, stirring occasionally. Add the minced garlic and sauté for an additional minute until fragrant.

    Add Chicken and Seasoning: Add the cubed chicken to the pot along with the dried thyme, rosemary, onion powder, garlic powder, salt, and pepper. Stir to combine the ingredients well.

      Pour in Chicken Broth: Add the chicken broth to the pot and give everything a good stir, making sure to scrape the bottom to release any stuck bits. This will prevent the burn warning during cooking.

        Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to sealing. Set to Manual or Pressure Cook on high for 10 minutes.

          Release the Pressure: Once the cooking time is complete, allow the pot to naturally release pressure for 5 minutes, then do a quick release to let out any remaining steam.

            Add Cream and Peas: Open the Instant Pot and stir in the heavy cream and frozen peas. If you prefer a thicker soup, mix the all-purpose flour with a bit of water to create a slurry and add it to the soup, stirring continuously until it thickens slightly. Allow it to simmer for another 5 minutes on the Sauté mode to heat through.

              Serve: Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

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