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- 1 pound boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 2 stalks celery, diced - 1 cup frozen peas - 2 cups chicken broth - 1 cup heavy cream - 1/4 cup all-purpose flour - Salt and pepper to taste The heart of this soup is the chicken, which gives it a rich base. I like using boneless, skinless chicken breasts for their ease and tenderness. Dicing the chicken helps it cook faster and blend well with the other ingredients. The vegetables add both flavor and texture. I choose carrots and celery for their sweetness and crunch. The onion and garlic deliver a savory aroma that makes your kitchen smell amazing. Frozen peas bring a pop of color and sweetness to the mix. The broth adds depth. I always stick with chicken broth for that classic flavor. The heavy cream and flour work together to create a thick and creamy finish. Salt and pepper are essential to enhance all those flavors. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 tablespoon Worcestershire sauce (optional) Herbs and spices bring this soup to life. Dried thyme gives it a warm, earthy note. Rosemary adds a hint of woodiness, which balances the richness. Worcestershire sauce is optional, but it adds a nice umami kick if you choose to use it. You can always adjust these flavors to fit your taste. If you like a little heat, try adding some black pepper or a pinch of cayenne. - Biscuit dough (optional, for topping) - Fresh parsley, chopped (for garnish) Serving this soup with biscuit dough on top turns it into a comforting dish. The biscuit gets fluffy and golden in the Instant Pot. If you want to skip the biscuits, just add some fresh parsley for a bright touch. Garnishing with parsley not only looks nice but adds a fresh flavor. It’s a simple way to elevate your presentation. Enjoy experimenting with these options to find your perfect bowl of soup! {{ingredient_image_1}} Start by setting your Instant Pot to the Sauté mode. Add 1 tablespoon of olive oil and let it heat up. Once hot, toss in 1 diced onion. Cook for about 3 minutes until it softens. Next, stir in 2 minced garlic cloves. Cook for 1 more minute until you smell that great aroma. Now, take 1 pound of diced chicken breasts. Season it with salt and pepper. Add the chicken to the pot and cook for about 5 minutes. You want it to brown on all sides. This step adds a nice flavor to the soup. After the chicken is browned, it’s time to add more flavor. Add in 3 diced carrots, 2 diced celery stalks, and 1 cup of frozen peas. Then pour in 2 cups of chicken broth. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. If you like, add 1 tablespoon of Worcestershire sauce for extra taste. Stir all the ingredients to mix well. Close the Instant Pot lid. Set it to Pressure Cook on high for 10 minutes. This helps all the flavors blend together nicely. When the cooking is done, carefully release the pressure quickly. In a bowl, whisk together 1 cup of heavy cream and 1/4 cup of all-purpose flour until smooth. Pour this mixture into the soup. Stir it gently until the soup thickens a bit. Taste and add more salt and pepper if needed. If you want a biscuit topping, prepare the dough as per your favorite recipe. Cut it into small pieces and drop them on top of the soup. Close the lid again and cook on Pressure Cook for an extra 5 minutes. This gives you a warm, fluffy biscuit topping. Enjoy your hearty chicken pot pie soup! To ensure your chicken is tender, use fresh boneless, skinless chicken breasts. Dicing them into small pieces helps them cook evenly. Sauté the chicken until it's browned on all sides. This step adds flavor and keeps the meat juicy. For the right soup consistency, whisk the heavy cream and flour together before adding them to the pot. This mix thickens the soup perfectly. If you want a creamier texture, add more cream. Stir it well after adding to avoid lumps. For a hearty meal, serve your soup with warm, flaky biscuits. They soak up the soup and add a nice crunch. A simple side salad also pairs well, balancing the meal. When storing leftovers, let the soup cool first. Place it in an airtight container and refrigerate. It lasts for about three days. You can also freeze it for up to three months. Just remember to leave some space in the container for expansion. One mistake is overcooking the vegetables. Add them during the pressure cooking step, but don’t leave them too long in the pot afterward. They should be tender but not mushy. Another common issue is under-seasoning the soup. Taste it before serving and adjust the salt and pepper as needed. A little extra seasoning can enhance the flavors a lot. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary can enhance the flavor of your soup significantly compared to dried herbs. Thicken to Preference: Adjust the amount of flour and cream based on how thick you prefer your soup to be. Customize Veggies: Feel free to add or substitute other vegetables, like potatoes or corn, for a unique twist. Perfect Biscuit Topping: If using biscuit dough, ensure it’s not too thick to allow for even cooking and a delightful topping. {{image_2}} You can make this soup dairy-free. Instead of heavy cream, use coconut milk. Coconut milk adds a nice creaminess. You can also use almond milk or oat milk. These milk options keep the soup light. For thickening, skip the flour. Try cornstarch or arrowroot powder instead. Mix it with a bit of cold water first. This will help it blend well. You can also use pureed cashews for a rich texture. Chicken is great, but you can switch it up. Use turkey instead of chicken for a lighter taste. It works well and tastes just as good. For a plant-based option, try tofu. Firm tofu holds up well in soup. You can also use chickpeas for protein. They add a nice texture. If you want a vegetarian soup, swap the chicken broth for veggie broth. Herbs can change the flavor a lot. Try adding fresh dill or parsley. They add a fresh taste. Rosemary and thyme are great, but you can mix or match. Spice levels are easy to adjust. If you like heat, add some red pepper flakes. You can also stir in some curry powder for a warm, spicy twist. Just start with a little and taste as you go. Store your soup in an airtight container. This keeps it fresh. Let the soup cool first. It lasts for about three to four days in the fridge. When you want to eat it, just reheat on the stove or in the microwave. You can freeze the soup for longer storage. Use freezer-safe containers or bags. Make sure to leave some space at the top, as soup expands when frozen. It stays good for up to three months. To reheat, thaw in the fridge overnight, then warm it on the stove. Stir well to get the right texture. Prep your veggies ahead of time. Chop the carrots, celery, and onion. Store them in the fridge for quick use. You can also dice the chicken and keep it ready. When you're ready to cook, just throw everything in the Instant Pot. This saves time and makes cooking easier! Yes, you can use frozen chicken for this soup. Start by adding the frozen chicken to the Instant Pot. You may need to cook it for a bit longer, about 12-15 minutes on high pressure. Make sure to check that the chicken reaches 165°F for safety. Cut it into small pieces after cooking to help it mix well with the soup. This soup pairs well with many sides. Here are some ideas: - Crusty bread for dipping - Green salad with a light dressing - Steamed broccoli or green beans - Cheese toast for extra flavor Yes, you can adapt this recipe for a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. When done, thicken the soup with cream and flour as stated in the recipe. This way, you still get that creamy, hearty flavor! This blog post covered everything you need for Chicken Pot Pie Soup. We looked at essential ingredients, step-by-step cooking, and helpful tips. You can mix it up with variations like dairy-free or vegetarian options. Remember to store your leftovers properly to keep them fresh. In the end, this soup is a warm, satisfying dish you can enjoy anytime. I hope you find joy in making and sharing it with loved ones.

Instant Pot Chicken Pot Pie Soup

A creamy and comforting chicken pot pie soup made easily in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 cup heavy cream
  • 1 4 all-purpose flour
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped
  • optional Biscuit dough (for topping)

Instructions
 

  • Begin by setting your Instant Pot to the Sauté mode and add the olive oil. Once hot, add the diced onion and sauté for about 3 minutes until it begins to soften.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the diced chicken breasts and season with salt and pepper. Cook until the chicken is browned on all sides, about 5 minutes.
  • Next, add the diced carrots, celery, frozen peas, chicken broth, thyme, rosemary, and Worcestershire sauce if using. Stir everything together to combine.
  • Close the Instant Pot lid and set it to Pressure Cook on high for 10 minutes.
  • Once the cooking time is complete, carefully perform a quick release of pressure.
  • In a separate bowl, whisk together the heavy cream and flour until smooth. Add this mixture to the soup, stirring until it thickens slightly.
  • Taste and adjust seasoning with more salt and pepper if necessary.
  • If using biscuit dough, you can top the soup with raw biscuit pieces, seal the lid, and cook on Pressure Cook for an additional 5 minutes.
  • Once everything is well combined and heated through, serve immediately, garnished with fresh parsley.

Notes

Optional biscuit dough can be added for a topping.
Keyword chicken, comfort food, Instant Pot, soup