Description

A comforting and quick Instant Pot soup that captures all the delicious flavors of classic chicken pot pie. Perfect for cozy nights and busy weeknights!

Ingredients

Scale

1 tablespoon olive oil or butter
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon black pepper
½ teaspoon salt (or to taste)
4 cups chicken broth (low-sodium preferred)
1 cup frozen peas
1 cup frozen corn
¼ cup all-purpose flour (or gluten-free alternative)
½ cup milk (whole or 2% for creaminess)
½ cup heavy cream or half-and-half, for extra richness (optional)
Optional garnish: Fresh parsley, chopped

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Instructions

1. Turn your Instant Pot to the “Sauté” function on medium heat. Add the olive oil or butter. Once shimmering, add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
2. Add the chicken pieces to the pot. Stir in the minced garlic, dried thyme, dried rosemary, black pepper, and salt. Cook for another 1-2 minutes, just until the garlic is fragrant and the chicken is lightly seared on all sides.
3. Pour in the chicken broth. Scrape the bottom of the Instant Pot with a wooden spoon to loosen any browned bits from the bottom.
4. Secure the lid on the Instant Pot and set the vent to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 8 minutes on High Pressure.
5. Allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully switch the vent to the “Venting” position to release any remaining pressure.
6. Carefully remove the lid. Remove the chicken pieces with a slotted spoon and shred them with two forks, or use an immersion blender to lightly pulse the soup in the pot.
7. In a small bowl, whisk together the flour (or gluten-free alternative) with the milk until smooth. Turn the Instant Pot back to the “Sauté” function on medium-low heat. Gradually stir this slurry into the soup, whisking constantly to avoid lumps. Continue to cook and stir until the soup has thickened to your desired consistency, about 2-3 minutes.
8. Stir in the frozen peas and corn. Cook for another 2-3 minutes, just until they are heated through and vibrant.
9. For an even richer soup, stir in the heavy cream or half-and-half. Allow it to heat through for a minute, but do not boil vigorously after adding cream. Garnish with fresh parsley if desired.

Notes

Storage: Allow to cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days. Freeze for up to 2-3 months. Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of milk or broth if soup has thickened too much upon chilling.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: Approx. 350-450 (varies with cream)
Sugar: Approx. 5g
Sodium: Approx. 800mg (using low-sodium broth)
Fat: Approx. 15-25g
Carbohydrates: Approx. 20g
Fiber: Approx. 3g
Protein: Approx. 30g