There’s something magical about a warm bowl of soup that wraps you in comfort, especially when it’s as hearty and satisfying as Instant Pot Chicken Pot Pie Soup. This delightful dish brings all the classic flavors of chicken pot pie into a creamy, soul-warming soup that you can whip up quickly using your Instant Pot. Packed with tender chicken, vibrant vegetables, and aromatic herbs, this recipe is perfect for busy weeknights or lazy weekends. The rich, creamy broth paired with fluffy biscuit dumplings will make you feel right at home with every spoonful.
Why We Love This Instant Pot Chicken Pot Pie Soup Recipe
This Instant Pot Chicken Pot Pie Soup is everything you love about traditional chicken pot pie, without the hassle of crust-making. It’s an all-in-one meal, combining protein, veggies, and a flavorful broth that nourishes and satisfies. What makes it even better? The Instant Pot cooks everything quickly, allowing you to spend less time in the kitchen and more time enjoying your meal. Plus, it’s versatile—you can adjust the ingredients based on your preference or what you have on hand. Whether you’re feeding a family or dishing up a cozy dinner for yourself, this soup is sure to hit the spot.
Ingredients about Instant Pot Chicken Pot Pie Soup
List of ingredients with measurements
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup potato, diced (optional)
- 1 cup biscuit dough (store-bought or homemade)
- Fresh parsley, chopped for garnish (optional)
How to Make Instant Pot Chicken Pot Pie Soup Directions
Making Instant Pot Chicken Pot Pie Soup is straightforward and quick. To start, set your Instant Pot to the sauté mode and pour in the olive oil, letting it heat for about a minute. After that, add the diced onion and sauté it until translucent, which usually takes about 3 to 5 minutes. Stir in the minced garlic, carrots, and celery, continuing to sauté for another 4 to 5 minutes, allowing the vegetables to soften and their flavors to blend beautifully.
Next, add the chicken breasts to the pot. Sear each side for approximately 2 minutes until lightly browned. This step helps lock in the juices of the chicken. Once seared, pour in the chicken broth, making sure to scrape the bottom of the pot to release any flavorful bits stuck there. Add the thyme, rosemary, salt, and pepper to season the broth, and if you like, toss in the diced potato for extra heartiness.
Now it’s time to secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes. Once the cooking time is up, allow for natural pressure release for about 5 minutes, then perform a quick release to let out the remaining pressure safely.
After removing the lid, take out the chicken breasts and shred them with two forks. Return the shredded chicken to the pot. Switch the Instant Pot back to sauté mode and stir in the heavy cream and frozen peas. Let the soup simmer for about 5 to 10 minutes, giving the peas a chance to heat through and the flavors to meld. If you’re feeling adventurous, drop in pieces of biscuit dough for fluffy dumplings that will soak up the gorgeous broth.
Finally, serve the soup warm in bowls, garnishing with fresh parsley if desired. This not only adds a pop of color but a dash of freshness too.
How to Serve Instant Pot Chicken Pot Pie Soup
Serving your Instant Pot Chicken Pot Pie Soup can be as creative or straightforward as you like. Start with a generous ladle of soup in a bowl, ensuring you have a good mix of chicken, vegetables, and broth. If you opted for biscuit dough, you’ll want to make sure everyone gets a piece of that comforting addition.
For a complete meal, consider pairing the soup with a side salad of mixed greens drizzled with a light vinaigrette. This balance of flavors will elevate your meal. Fresh homemade bread or whole grain rolls can also complement the soup beautifully, perfect for dipping and soaking up every last drop of that creamy goodness.
Don’t forget to top each serving with a sprinkle of freshly chopped parsley. It enhances not just the flavor but also adds an inviting visual appeal. This way, your dinner table looks and feels inviting, making every meal a special occasion.
Expert Tips: Instant Pot Chicken Pot Pie Soup
To make your cooking experience smoother and the flavor richer, consider these expert tips. First, when you are sautéing the onions and garlic, always keep an eye on them to avoid burning. This step is key to building a flavorful base for your soup.
Make sure to season your chicken well with salt and pepper before cooking. This simple step can elevate the flavor of your chicken significantly. If you’re using frozen chicken breasts, there’s no need to thaw them first; just increase the cooking time by a few minutes.
Experiment with different vegetables as well. Feel free to throw in some corn or green beans for added texture. If you want a thicker soup, you can mix a tablespoon of cornstarch with a tablespoon of water to create a slurry and stir it in while simmering.
Lastly, don’t skip the heavy cream; it’s essential for achieving that rich, creamy texture that everyone loves in a chicken pot pie. If you’re looking for a lighter option, you could substitute with half-and-half or even whole milk, but the richness of cream makes a significant difference.
How to Store Instant Pot Chicken Pot Pie Soup
Storing your Instant Pot Chicken Pot Pie Soup is simple. Once the soup has cooled completely, transfer it into airtight containers. You can store leftover soup in the refrigerator for up to 3 to 4 days. To keep it fresh longer, consider freezing it in freezer-safe containers.
If you decide to freeze the soup, it’s best to leave the biscuit dough out until you’re ready to reheat the soup. The texture of cooked biscuits may not hold up well after freezing. When you’re ready to enjoy it again, allow the soup to thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave until piping hot.
Variation of Instant Pot Chicken Pot Pie Soup
The beauty of Instant Pot Chicken Pot Pie Soup lies in its versatility. If you want to create a variation that reflects your preferences, you can easily do so. For a lighter option, try using shredded rotisserie chicken instead of raw chicken breasts. This will cut down on your preparation time and still yield flavor-packed results.
Vegetarians can also enjoy this comforting soup by simply omitting the chicken and replacing the chicken broth with vegetable broth. Add in extra veggies like mushrooms, zucchini, or bell peppers for depth of flavor and texture.
For those who love a bit of kick, feel free to sprinkle in red pepper flakes or diced jalapeños while cooking for a spicy twist. You can also experiment with different herbs and spices, such as oregano or sage, to put a unique spin on the traditional flavor profile.
Lastly, if you prefer the taste of a classic chicken pot pie, consider adding a dash of Worcestershire sauce for a touch of umami flavor. No matter how you tweak it, this soup is sure to be a hit!
FAQ
What is Instant Pot Chicken Pot Pie Soup?
Instant Pot Chicken Pot Pie Soup is a creamy, hearty soup that combines chicken, vegetables, and aromatic herbs, giving you all the flavors of a traditional chicken pot pie without the crust.
How long does it take to make Instant Pot Chicken Pot Pie Soup?
The cooking time is about 10 minutes under high pressure, but with preparation and the pressure release, the entire process takes around 30 minutes.
Can I make Instant Pot Chicken Pot Pie Soup with frozen chicken?
Absolutely! You can use frozen chicken breasts; just adjust the cooking time to ensure they are fully cooked through.
What other ingredients can I add to Instant Pot Chicken Pot Pie Soup?
You can add various vegetables like corn, green beans, or even mushrooms. Also, consider using rotisserie chicken for a quicker recipe.
How should I store leftover Instant Pot Chicken Pot Pie Soup?
Store any leftover soup in an airtight container in the refrigerator for 3 to 4 days or freeze it for longer storage, without the biscuit dough.
By following this guide, you can create a delicious, comforting bowl of Instant Pot Chicken Pot Pie Soup that warms the heart and satisfies the appetite. Enjoy every bite!
Instant Pot Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup potato, diced (optional) Add for extra heartiness
- 1 cup biscuit dough (store-bought or homemade)
- Fresh parsley, chopped for garnish (optional)
Instructions
Preparation
- Set your Instant Pot to the sauté mode and pour in the olive oil, letting it heat for about a minute.
- Add the diced onion and sauté until translucent, about 3 to 5 minutes.
- Stir in the minced garlic, carrots, and celery, and continue to sauté for another 4 to 5 minutes.
- Add the chicken breasts to the pot and sear each side for approximately 2 minutes until lightly browned.
- Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits.
- Add the thyme, rosemary, salt, and pepper. If desired, toss in the diced potato.
Cooking
- Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.
- Allow for natural pressure release for about 5 minutes, then perform a quick release.
Finishing Touches
- Remove the lid and take out the chicken breasts; shred them with two forks and return to the pot.
- Switch the Instant Pot back to sauté mode and stir in the heavy cream and frozen peas.
- Let the soup simmer for about 5 to 10 minutes.
- If desired, drop in pieces of biscuit dough for fluffy dumplings.
- Serve warm in bowls, garnishing with fresh parsley if desired.
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