Instant Pot Chicken Pot Pie Soup
This Instant Pot chicken pot pie soup is thick, creamy, and loaded with juicy shredded chicken, tender vegetables, and a savory broth. A lighter, fuss-free version of the classic comfort food - made in one pot in under 30 minutes.
Equipment
Ingredients
- 4 chicken drumsticks about 2 pounds
- 2 potatoes peeled and diced
- 1 yellow or white onion diced
- 3-4 garlic cloves minced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 3-4 button mushrooms chopped (optional)
- 1 cup fresh or frozen cut green beans (optional)
- 4 cups chicken broth
- 1 cup frozen green peas
- 1 cup frozen corn kernels
- 1-2 fresh thyme sprigs or 1 teaspoon dried thyme
- ½ cup milk or cream; For dairy-free, use plant-based milk
- 1 tablespoon oil
- a handful of fresh parsley chopped
- a pinch freshly grated nutmeg
- Salt and freshly ground black pepper to taste
FOR THE ROUX
- 2 tablespoon oil
- 2 tablespoon unsalted butter; For dairy-free, use oil
- ¼ cup all-purpose flour; For gluten-free refer to recipe notes.
- 1 cup broth or milk
Instructions
- SAUTÉ: Turn the Instant Pot to SAUTÉ (More). When it shows HOT, add 1 tablespoon oil. Add onion, carrot, and celery and cook for 2–3 minutes, stirring occasionally, until the onion is translucent. Add garlic and cook 30 seconds until fragrant.
- PRESSURE COOK: Add potatoes, mushrooms (if using), chicken drumsticks, green beans (if using), and thyme sprigs. Pour in 4 cups chicken broth. Close the lid, set vent to Sealing, and pressure cook on HIGH for 6 minutes.
- NATURAL RELEASE: Allow the pot to naturally release pressure for 10 minutes. Then quick-release any remaining pressure and open the lid. Discard the thyme stems. Remove the chicken, discard bones and skin, shred the meat, and return it to the pot.
- MAKE THE ROUX: While the pot is on natural release, heat a small saucepan over medium heat. Add oil and butter. Once butter melts, whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 cup of broth or milk until the roux is smooth and slightly thickened.
- FINISH THE SOUP: Stir the roux into the pot. Add frozen peas, corn, milk or cream, and a pinch of freshly grated nutmeg. Turn the pot to SAUTÉ (More) and bring to a gentle boil, stirring, until the soup reaches your desired thickness. Season with salt and pepper. Garnish with fresh parsley and serve hot.
Notes
Gluten-Free:
Skip the flour roux. Combine 2 tablespoons cornstarch with ½ cup cold water. Stir the slurry into the simmering soup at the end and cook 2-3 minutes until thickened.
Using Cooked or Rotisserie Chicken:
Use about 2 cups of shredded cooked chicken. Pressure cook vegetables only for 3 minutes, then stir in chicken with the roux.
Doubling the Recipe:
Do not exceed the MAX fill line. Reduce pressure cook time to 3 minutes (more liquid means longer preheat time, so the vegetables will still cook through).
Storage:
Refrigerator: up to 4-5 days. Freezer: up to 3-4 months in an airtight container. The soup thickens as it cools - add a splash of broth when reheating.
Nutrition
Nutrition Facts
Instant Pot Chicken Pot Pie Soup
Amount per Serving
Calories
341
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
62
mg
21
%
Sodium
763
mg
33
%
Potassium
779
mg
22
%
Carbohydrates
32
g
11
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
16
g
32
%
Vitamin A
3912
IU
78
%
Vitamin C
30
mg
36
%
Calcium
77
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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