Instant Pot Chicken Pot Pie Soup
A hearty and creamy soup that combines all the classic flavors of chicken pot pie in a quick and easy form, perfect for busy weeknights.
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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Notes
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days, or freeze for longer storage. When reheating, avoid adding biscuit dough until ready to enjoy.