Chicken Pot Pie Soup Instant Pot Recipes
When the weather cools, I crave comfort in a bowl, and nothing beats this Chicken Pot Pie Soup made in the Instant Pot. It brings all the cozy flavors of a classic pot pie without the fuss of a crust. I love how the Instant Pot locks in flavor while making the process quicker. If you’ve ever felt torn between wanting comfort food and not wanting to babysit a stove, this recipe saves the day.
This soup tastes like home. The creamy broth hugs tender chicken, vegetables, and soft potatoes in each spoonful. Every bite feels like the warmth of a blanket you forgot you owned but desperately needed. It’s hearty without being heavy, and it always makes the table go quiet in that ‘this is good’ kind of way.
Whether you’re searching for chicken instant pot recipes, craving chicken pot pie recipes, or simply curious about an instant pot recipe that actually feels like comfort food, this one checks all the boxes. It fits right into your list of go-to Pot Recipes, and if you’re like me, you’ll find yourself bookmarking it under Instant Pot Recipes Easy to make again and again.
Servings: 6 servings
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 pound boneless skinless chicken breasts, diced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup corn kernels
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped for garnish
Instructions
- Turn the Instant Pot to sauté mode. Melt butter, then add onion, garlic, carrots, and celery. Cook until softened.
- Add the potatoes, chicken, broth, thyme, salt, and pepper. Stir well.
- Close the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release the rest.
- Switch back to sauté mode. In a small bowl, whisk flour with cream until smooth. Stir into the pot and let simmer until the soup thickens.
- Stir in peas and corn. Cook for 2 more minutes, then taste and adjust seasoning.
- Serve hot, topped with fresh parsley.