Instant Pot Chicken Pot Pie Soup - Creamy & Easy

This Instant Pot Chicken Pot Pie Soup is everything you love about a classic chicken pot pie -juicy shredded chicken, tender vegetables, and a rich, creamy broth - all made in one pot in about 30 minutes. It's pure comfort food without the fuss of rolling out pastry dough.

Whether it's a cold weeknight or you just need something warm and filling, this pressure cooker chicken pot pie soup delivers. Ladle it into bowls, add a warm biscuit or flaky puff pastry on the side, and dinner is done.

You may also like: Classic chicken pot-pie, Best soup recipes, easy chicken recipes

Jump to:

• Why You'll Love This Recipe
• Ingredients for Instant Pot Chicken Pot Pie Soup
• How to Make Instant Pot Chicken Pot Pie Soup
• Expert Tips for the Best Pressure Cooker Chicken Pot Pie Soup
• Serving Suggestions
• Storage & Reheating
• FREQUENTLY ASKED QUESTIONS
• Instant Pot Chicken Pot Pie Soup

Why You'll Love This Recipe

• Ready in under 30 minutes start to finish
• One pot - sauté and pressure cook in the same Instant Pot
• Thick, creamy broth that tastes like it simmered all day
• Easily gluten-free or dairy-free with simple swaps
• Great for meal prep - tastes even better the next day
• Bone-in or boneless chicken both work perfectly

Ingredients for Instant Pot Chicken Pot Pie Soup

Here's what you'll need to make this creamy chicken pot pie soup from scratch:

Chicken

• 4 bone-in chicken drumsticks (about 2 lbs) - bone-in adds the most flavor and stays juicy under pressure. Boneless chicken breasts or thighs work too; reduce cook time to 5 minutes.

Vegetables

• 2 Yukon gold potatoes, peeled and diced
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 1 yellow onion, diced
• 3-4 garlic cloves, minced
• 1 cup frozen green peas
• 1 cup frozen corn kernels
• 3-4 button mushrooms, chopped (optional)
• 1 cup fresh or frozen cut green beans (optional)

Broth & Cream

• 4 cups low-sodium chicken broth
• ½ cup milk, half-and-half, or heavy cream (or plant-based milk)

For the Roux (Thickener)

• 2 tablespoons oil
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour (use cornstarch slurry for gluten-free)
• 1 cup broth or milk

Seasonings & Aromatics

• 1-2 fresh thyme sprigs (or 1 teaspoon dried thyme)
• A pinch of freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• A handful of fresh parsley, chopped (for garnish)

How to Make Instant Pot Chicken Pot Pie Soup

Step 1: Sauté the Aromatics

Turn the Instant Pot to SAUTÉ (More). Once it displays HOT, add oil. Add the onion, carrot, and celery. Cook for 2-3 minutes, stirring occasionally, until the onion is translucent. Add garlic and cook for 30 seconds more until fragrant.

Step 2: Pressure Cook

Add the potatoes, mushrooms (if using), chicken, green beans (if using), and thyme sprigs to the pot. Pour in the chicken broth. Close the lid, set the vent to Sealing, and pressure cook on HIGH for 6 minutes.

Step 3: Natural Release + Shred Chicken

Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully quick-release any remaining pressure. Open the lid, discard the thyme stems, and remove the chicken. Discard bones and skin, shred the meat, and return it to the pot.

Pro Tip: While the pot is doing its natural release, this is the perfect time to pop biscuits in the oven!

Step 4: Make the Roux

In a small saucepan over medium heat, melt the butter with the oil. Add the flour and cook for 1 minute, stirring constantly, to make a paste. Whisk in the broth or milk gradually and stir until the roux is smooth and slightly thickened.

Step 5: Finish and Thicken the Soup

Stir the roux into the pot. Add frozen peas, corn, and a pinch of freshly grated nutmeg. Turn the pot to SAUTÉ (More) and bring to a gentle boil, stirring occasionally, until the soup thickens to your liking. Season with salt and pepper. Garnish with fresh parsley and serve immediately.

Expert Tips for the Best Pressure Cooker Chicken Pot Pie Soup

Bone-In vs. Boneless Chicken

Bone-in drumsticks or thighs produce the juiciest, most flavorful results - the bones add body to the broth during pressure cooking. If using boneless chicken breasts or thighs, reduce the cook time to 5 minutes.

Using Leftover or Rotisserie Chicken

Have leftover or rotisserie chicken on hand? Use about 2 cups of shredded cooked chicken. Skip the drumsticks, reduce pressure cook time to 3 minutes, then stir in the shredded chicken when you add the roux.

Naturally Thicken Without Flour

Yukon gold potatoes release starch as they cook, naturally thickening the broth. For extra thickness, mash a few potato chunks directly in the pot before adding the roux.

Dairy-Free Option

Substitute oat milk, almond milk, or full-fat coconut milk in place of dairy cream. The soup will still be rich and creamy.

Gluten-Free Option

Skip the flour roux. Instead, mix 2 tablespoons of cornstarch with ½ cup cold water to make a slurry. Stir into the simmering soup at the end and cook for 2-3 minutes until thickened.

The Nutmeg Secret

A pinch of freshly grated nutmeg is a classic pot pie flavor enhancer. It doesn't make the soup taste like nutmeg - it just deepens and rounds out all the other flavors. Don't skip it!

Soup Variations

• Cream cheese: Stir in 4-6 oz of cubed cream cheese with the roux for an ultra-rich, velvety texture.
• Pasta or gnocchi: Add after pressure cooking with the peas; simmer on Sauté until tender.
• Sweet potato: Swap Yukon golds for sweet potatoes for a slightly sweet, hearty twist.
• Extra veggies: Green beans, broccoli florets, or a bag of frozen mixed vegetables all work well.

Serving Suggestions

This soup is a complete meal on its own, but a bread pairing takes it to the next level. Try it with:

• Warm flaky biscuits (homemade or canned - dunking is the best part!)
• Puff pastry squares baked at 425°F for 10-12 minutes until golden
• Garlic knots or crescent dinner rolls
• Easy Garlic knots or crescent rolls
• Homemade bread bowls
• Crusty French bread or sourdough

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4-5 days. The soup thickens as it sits - add a splash of broth when reheating.
• Freezer: Freeze in airtight containers for up to 3-4 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute intervals.

FREQUENTLY ASKED QUESTIONS

More Soup Recipes

• Broccoli Cheddar Soup [Panera Style] 
• Tomato Bisque
• Chicken Gnocchi Soup [Olive Garden Inspired] 
• Wild Rice Mushroom Soup
• Instant Pot Butternut Squash Soup