Instant Pot Chicken Pot Pie Soup

Instant Pot Chicken Pot Pie Soup – juicy chicken, and tender veggies in a flavorful, thick, and creamy broth. So easy to make in a pressure cooker. A lightened-up version of classic chicken pot pie, that’s perfect for busy weeknights.

INSTANT POT CHICKEN POT PIE SOUP

This Instant Pot Chicken Pot Pie Soup has all the delicious flavors of a traditional, homemade pie but in a bowl. A creamy, hearty bowl of deliciousness in just 30 minutes, made from scratch, using fresh ingredients.

A perfect homecooked meal for a cold, wintery night, just so cozy and comforting! A heartiest, so tasty, and most delicious pie but in a soup. Serve it with a warm, flaky biscuit or pastry for a meal.

This Instant Pot Chicken Pot Pie soup is super quick and easy to put together and is so hearty and delicious. This easy, one-pot chicken pot pie soup is full of aromatic flavors and is loaded with fresh, tender veggies, and juicy chicken. A warm and cozy hug in a bowl is what I call it!

I love this simplified version of delicious comfort food. This instant pot chicken pot pie soup is a favorite in our house. My kids love this soup with a puff pastry or garlic knots I serve on the side.

This rich and creamy soup has all the flavors of the classic chicken pot pie, without those extra calories and all the fuss. It is the ultimate comfort food, full of veggies, juicy chicken, and a ton of soothing flavors, creamy, comforting deliciousness, just what you need!

INGREDIENTS FOR INSTANT POT CHICKEN POT PIE SOUP

This Instant Pot Chicken pot pie soup is made from scratch using simple ingredients like chicken, vegetables, and potatoes.

Chicken – Bone-in chicken drumstick is my go-to for this recipe. The chicken turns out moist, and juicy, just the way my family loves it. Feel free to use the chicken of your choice, bone-in or boneless. Adjust the pressure cooking time accordingly.

Potatoes – Yukon gold for the classic flavors, but any starchy potatoes would work here.

For the base – onions, celery, carrots, and garlic for the flavoring of the soup.

Veggies – I use frozen peas and corn since it is easily available and I always have them in my freezer. Canned or fresh works fine too.

Greens beans and mushrooms can also be used in combination with peas and corn.

Aromatics – fresh thyme sprigs, and freshly grated nutmeg are my favorite spices for this recipe. Can use dried spices, works fine.

Chicken stock – homemade, or store-bought both work fine. You can also use Better Than Bouillon.

Flour – to make the roux for the soup. Use cornstarch to make this soup gluten-free.

Cream – To keep this soup light, I used milk. Feel free to use cream, half-n-half, or evaporated milk. You can also use dairy-free options like almond milk or oats milk for this recipe.

Parsley – it adds color and nice freshness to the soup.

HOW TO COOK CHICKEN POT PIE SOUP IN AN INSTANT POT

Once you have all of your ingredients chopped and prepped, cooking this soup in an Instant Pot is a breeze.

INSTANT POT CHICKEN POT PIE SOUP

Turn ON SAUTE (more). When it displays “HOT”, add oil. Add onion, carrot, and celery. Stirring occasionally, cook until onions are translucent, about 2-3 minutes. Now, add the garlic and cook until it’s fragrant about 30 seconds. Add the potatoes, mushrooms (optional), chicken, and thyme sprigs. Close the Instant pot with the lid, and vent sealed. Turn ON PRESSURE COOK (high) for 6 minutes.

Allow 10 minutes of natural pressure release. After 10 minutes, manually remove the pressure and open the lid. Discard the thyme stem. Remove the chicken, and discard the bone and the skin of the chicken drumstick. Shred the chicken and return it to the pot.

While it’s pressure cooking, let’s make the roux. Heat a saucepan, and add oil and butter. When the butter melts, add flour, and cook for a minute or so, stirring continuously. Whisk in broth or milk and cook until the roux thickens. Stir in the roux to the pot. Add frozen peas and corn, and freshly grated nutmeg. Turn ON SAUTE (more), and bring the soup to a gentle boil. Season with salt and pepper to taste.

Serve the chicken pot pie soup immediately or store it in the refrigerator for up to 3 days.

SERVING SUGGESTIONS

This chicken pot pie soup is so hearty and loaded with tender chicken, potatoes, and veggies. It is a complete meal in itself. I like to serve it with:

Easy Garlic Knots

Homemade Crescent Rolls [Dinner Rolls]

Homemade Bread Bowls

Crusty French Bread

Homemade Biscuits

TIPS FOR THE BEST INSTANT POT CHICKEN POT PIE SOUP

ABOUT THE CHICKEN 

I prefer bone-in chicken. It turns out tender and juicy when pressure cooked. Feel free to use the chicken of your choice. Adjust the cooking time accordingly.

ABOUT THE VEGGIES

You can use mirepoix (a pre-made mixture of onions, carrots, and celery) as well. Mirepoix around 3 cups would be good for this recipe.

Garlic adds lots of flavors to this soup, I prefer fresh garlic in this soup. You can use fresh, or around a teaspoon of garlic powder, works just fine.

White or yellow onions work best in this recipe, as they are mild in flavor.

FRESH OR FROZEN VEGGIES

I used frozen peas and corn, as that’s what I had in hand. You can use fresh veggies, just cook them a little longer.

Green beans, mushrooms, or broccoli are a great addition to the soup.

NATURALLY THICKEN THE SOUP

Potatoes are a starchy, and gluten-free option for thickening the soup naturally. They release their starches, as they get cooked, making the soup thick and creamy.

HERBS OF CHOICE

I like a combination of herbs, thyme, and rosemary. You can use fresh or dried herbs in this recipe.

One spice I love having in this soup is nutmeg. Nutmeg is a great flavor-enhancing spice. Just a pinch of nutmeg goes a long way.

I like to use fresh nutmeg, over powdered ones. I use a cheese grater and grate the nutmeg straight into the pot, just a few grates are all you need to add flavor buster.

BROTH OR WATER

Broth or water can be used in the recipe. I prefer broth for added flavor and nutrient value. To balance the sodium level in the soup, I prefer low-sodium chicken stock.

FREQUENTLY ASKED QUESTIONS

What kind of chicken should I use for this recipe?

I prefer bone-in chicken drumsticks or bone-in thighs for this recipe for added flavor and nutrients. Feel free to use the chicken of your choice. Boneless chicken breasts or thighs work fine. You can also use some leftover or store-bought rotisserie chicken in this recipe.

Depending upon the type of chicken used the pressure cooking time will vary. Adjust the pressure cooking time accordingly.

Can I use leftover chicken in this recipe?

Yes, you can use leftover chicken or rotisserie chicken in this recipe. For this recipe, use about 2 cups of shredded or diced chicken.

How long does it take to make this soup?

This is a great comfort food for those busy weeknights. This soup is so easy to put together in less than 30 minutes in an Instant Pot using fresh ingredients. Can it get any better?

Can I double this recipe?

Yes, you can if the Instant Pot is big enough. Make sure you do not add broth more than the MAX fill line when pressure cooking.

It is important to reduce the pressure cooking time to 3 minutes. It will take longer for the Instant pot to come to pressure because of the more liquid. You do not want all the veggies and chicken to turn mushy. Therefore, reduce the pressure cooking time to half.

Can you make soup in a pressure cooker?

Yes, you can make soup in a pressure cooker. I use my Instant Pot to make soups all the time. It’s such a game-changer! I can sauté the veggies and pressure cook them all in one pot. It’s a huge time saver! Most soups are done in less than 20 minutes from start to finish.

Do you seal the Instant Pot when making soup?

Rule of thumb, whenever using an Instant pot for pressure cooking, always make sure to turn the steam value to the “sealing” position. If left on venting mode, the Instant Pot will not come to pressure and the food will not be cooked.

What do I do if my broth is too watery?

Mix an equal amount of cornstarch and water and make a slurry. Bring the soup to a simmer, and gradually add the cornstarch slurry to the soup. Keep stirring the soup, while adding the slurry to avoid any clumps. Simmer for a few minutes or until desired consistency.

How can I thicken my chicken pot pie soup?

You can mash some of the potatoes in the soup to naturally thicken the soup.

Mix an equal amount of cornstarch and water and make a slurry. Bring the soup to a simmer, and gradually add the cornstarch slurry to the soup. Keep stirring the soup, while adding the slurry to avoid any clumps. Simmer for a few minutes or until desired consistency.

Can I make this soup gluten-free?

You can use cornstarch instead of flour. Combine 1/2 cup cold water with 2 tbsp of cornstarch. Add the cornstarch slurry in the last and let it simmer for a couple of minutes and thicken the soup.

How much water do you put in a pressure cooker for soup?

I added about 4 cups of broth, just enough to cover the veggies and chicken.

Do you Season soup before or after cooking?

Rule of thumb, season as you go. I always season the soup, at every step to prevent over or under-seasoning. Adding salt and other spices at the beginning of the cooking, allows all the flavors to blend in so well. It brings out all the flavors of the soup.

Will soup thicken as it simmers?

Yes, the soup will thicken once simmered. Make sure to stir occasionally, to prevent the soup from sticking to the bottom of the pot.

Can you add Better Than Bouillon instead of broth?

Yes, you can use Better Than Bouillon instead of broth. Follow the directions on the package and add it to the soup.

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