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.
Servings: 6 Servings
Calories: 413kcal
Equipment
Ingredients
- 2 pounds chicken breasts
- 2 pounds gold potatoes peeled and quartered
- 3 carrots sliced
- 1 yellow onion diced
- 3 celery ribs chopped
- ½ cup peas
- 3 garlic cloves minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon thyme
- 3 cups chicken broth
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 413kcal | Carbohydrates: 35g | Protein: 38g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 1038mg | Potassium: 1405mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5614IU | Vitamin C: 41mg | Calcium: 67mg | Iron: 2mg
