Instant Pot Chicken Pot Pie Soup is the perfect comfort food. It’s creamy, filling, and full of delicious chicken and vegetables.
Easy Instant Pot Chicken Pot Pie Soup
Making Chicken Pot Pie soup in the Instant Pot (Pressure Cooker) is so incredibly easy. It only takes 12 minutes to pressure cook but it tastes as if it had been simmering on the stove for hours.
This is a great and last minute dinner idea. It’s perfect when you want to make something nutritious for the family while trying to avoiding eating out.
I serve my chicken pot pie soup with puff pastry biscuits. Once the Instant Pot has finished pressure cooking and the natural release time starts, then it’s the perfect time to add the biscuits to the oven to bake.
Make Dump and Start Chicken Pot Pie Soup
The recipe includes sautéing the veggies before adding the rest of the ingredients and pressure cooking.
To save on time, you can simply dump the ingredients into the pot and top the pot with with chicken broth. Pressure cook the soup for 12 minutes and allow a 10 minute natural release. It’s really simple to make this cozy and delicious chicken pot pie soup in the Instant Pot.
What Ingredients Are in Chicken Pot Pie Soup?
- Chicken Breasts – 2 lbs of chicken breasts. You can substitute for thighs if you wish.
- Vegetables – Gold potatoes, carrots, onion, garlic, peas, and celery
- Seasonings – Salt, pepper, and thyme
- Heavy Cream -Makes the chicken pot pie soup creamy
- Puff Pastry – for biscuits. Can substitute for canned biscuits or homemade biscuits.
Puff Pastry Biscuits
Using puff pastry sheets to make biscuits for this delicious comforting Instant Pot Chicken Pot Pie Soup is quick and easy.
To make puff pastry biscuits, thaw out a puff pastry sheet before placing in the oven. Cut the sheet into 12 squares and place on a baking sheet with about 2 inches of distance between them.
To give the biscuits a golden and crisp top, create an egg wash, and brush the tops of the biscuits.
Bake them in the oven at 425° for about 10 to 12 minutes or until the tops are golden brown.
Sometimes the puff pastry will rise high and fall over. No worries, simply flip the top of the biscuit back over and press down gently to put the top back in place.
How to Make Instant Pot Chicken Pot Pie Soup
Saute – Set the Instant Pot to Saute and add the unsalted butter. Add the garlic, carrots, diced onions, and celery. Saute for 2-3 minutes or until the onions are translucent.
Deglaze – Press cancel and add 1 cup of the broth and deglaze the pot.
Add the remaining ingredients – Add the potatoes, salt, pepper, and thyme.
Add the chicken and broth – Top the veggies off with the chicken breasts. Pour the remaining chicken broth.
Pressure Cook – Close the lid and set the pressure cooker to High Pressure for 12 minutes.
Natural Release – Once the time is up, allow the pot to naturally release pressure for 10 minutes. After 10 minutes, release any remaining pressure and open the lid.
Shred the chicken – Remove the chicken and shred either by using forks or using a hand mixer.
Saute – Return the chicken back to the pot and set it back to Saute. Add the peas and pour in the heavy cream. Stir to combine, press cancel and serve.
Easy and Delicious Comfort Meals
This Instant Pot Chicken Pot Pie Soup is perfect for cooler days but so are these other options for quick dinner ideas.
Instant Pot Chicken Noodle Soup is a classic that is traditionally made on the stovetop. It’s made in a pressure cooker and is just as flavorful.
Beef Stew is another classic that is made in either a crockpot or in a Dutch Oven. Making beef stew in the Instant Pot is not only delicious but it’s also much quicker than using other methods. I’m talking only 35 minutes of pressure cooking time!
Instant Pot Beef Stroganoff and is another family favorite during the cooler season and has flavorful tender bites of beef. The sauce is creamy and traditional.
Lasagna can me time consuming but it doesn’t have to be! Lazy lasagna has all of the flavors of a lasagna but make super quick and less dishes!
Hearty and Delicious Instant Pot Vegetable Beef Soup is one of my personal favorites. It’s absolutely easy to make and it’s ready in less than 30 minutes. It’s full of veggies and ground beef.
I used to make my cheeseburger soup in the slow cooker but I tried it once in the Instant Pot and never looked back.
If you enjoy the ingredients in this Instant Pot Chicken Pot Pie Soup then you’ll love my Chicken and Dumplings just as much. This recipes comes together incredibly easy and it’ll fool the family into thinking it took hours on the stove.
Instant Pot Chicken Pot Pie Soup
Instant Pot Chicken Pot Pie Soup is the perfect comfort food. It's creamy, filling, and full of delicious chicken and vegetables.
- 2 pounds chicken breasts
- 2 pounds gold potatoes, peeled and quartered
- 3 carrots, sliced
- 1 yellow onion, diced
- 3 celery ribs, chopped
- 1/2 cup peas
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon thyme
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- Set the Instant Pot to Saute and add the unsalted butter.
- Add the garlic, carrots, diced onions, and celery.
- Saute for 2-3 minutes or until the onions are translucent.
- Press cancel and add 1 cup of the broth and deglaze the pot.
- Add the potatoes.
- Add the salt, pepper, and thyme.
- Top the veggies off with the chicken breasts.
- Pour the remaining chicken broth.
- Close the lid and set the pressure cooker to High Pressure for 12 minutes.
- Once the time is up, allow the pot to naturally release pressure for 10 minutes.
- After the 10 minutes, release any remaining pressure and open the lid.
- Remove the chicken and shred either by using forks or using a hand mixer.
- Return the chicken back to the pot and set it back to Saute.
- Add the peas and pour in the heavy cream.
- Stir to combine, press cancel and serve.
To make this a dump and start meal, toss in the butter, veggies, seasonings, and chicken. Top with the chicken breasts and close the lid. Cook as directed.
Always refer to your pressure cooker's manual for safety and proper use.
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Amount Per Serving: Calories: 514Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 159mgSodium: 1014mgCarbohydrates: 40gFiber: 5gSugar: 6gProtein: 53g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Wednesday 26th of October 2022
If making own biscuits, do you just serve them with the soup or put into soup while cooking?
Wednesday 26th of October 2022
If you want dumplings, you can set the Instant Pot to saute and cook them after pressure cooking or you can make the biscuits and serve them with the soup. It's up to you! :)
Friday 10th of June 2022
Hi! I was wondering if this recipe uses fresh or frozen chicken? I didn’t see any clarification, and since the cook time (and amount of liquid) varies depending on if it’s fresh or frozen, I didn’t want to assume one way or another. Thanks in advance - I can’t wait to try this recipe!!
Saturday 11th of June 2022
Hi Cassie! This uses fresh chicken but you most certainly can use frozen chicken if you wish. When I make this with frozen chicken I add 5 minutes to my pressure cooking time. I hope you enjoy!