When you think of comfort food, nothing quite compares to a warm bowl of chicken pot pie soup. This dish brings together all the nostalgic flavors of a classic chicken pot pie but in a convenient and cozy soup form. Using an Instant Pot, you can whip up this delightful meal in no time, making it perfect for busy weeknights or a lazy weekend. Picture tender chicken, hearty vegetables, and a creamy broth that envelops you like a warm hug. Get ready to dive into a dish that is sure to become a favorite in your home.
Why We Love This Instant Pot Chicken Pot Pie Soup Recipe
This Instant Pot Chicken Pot Pie Soup is not just another recipe; it’s an experience that brings warmth and joy to your dining table. The beauty of this dish lies in its simplicity. You won’t have to spend hours in the kitchen, and yet, you’ll end up with a meal that feels like it took all day to prepare. Plus, with the Instant Pot, the pressure cooking method locks in all the flavors, creating a rich, creamy broth that’s packed with savory goodness. You can easily customize this recipe to your taste, making it the perfect base for experimenting with different vegetables or seasonings. Each spoonful gives you a taste of comfort that is both satisfying and delicious, making it a go-to dish for any occasion.
Ingredients for Instant Pot Chicken Pot Pie Soup
To create this amazing chicken pot pie soup, gather the following ingredients:
List of ingredients with measurements
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup potato, diced (optional for extra heartiness)
- 1 cup biscuit dough (can use store-bought or homemade)
- Fresh parsley, chopped for garnish (optional)
How to Make Instant Pot Chicken Pot Pie Soup Directions
Getting started with this scrumptious Instant Pot Chicken Pot Pie Soup is easier than you might think. First, you will need to set your Instant Pot to the sauté mode. Add a tablespoon of olive oil and let it heat for a minute. Once hot, toss in the diced onion and sauté until it becomes translucent, about 3 to 5 minutes. This step enhances the flavor base of your soup.
Next, add the minced garlic, diced carrots, and celery to the pot. Sauté these veggies for another 4 to 5 minutes until they soften slightly. This combination creates a delicious aroma that fills your kitchen. Now, it’s time to add in the boneless, skinless chicken breasts. Sear each side for about 2 minutes just to give them a little color; this step boosts the flavor.
Now, pour in the chicken broth, ensuring that the chicken is submerged. Add the dried thyme, rosemary, and a pinch of salt and pepper. You can also throw in the diced potatoes at this stage if you’re using them. Secure the lid on your Instant Pot, make sure the valve is set to sealing, and set the timer for 10 minutes on high pressure.
Once the timer goes off, allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining pressure. Carefully remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
Now, it’s time to make your soup creamy. Switch the Instant Pot back to the sauté mode and stir in the heavy cream and frozen peas. Allow the soup to simmer for 5 to 10 minutes, stirring occasionally, until everything is heated through. If you’d like, you can drop in spoonfuls of biscuit dough to create dumplings – they will cook beautifully in the hot broth! Just let them cook for about 10 minutes. After that, your soup is ready to serve!
How to Serve Instant Pot Chicken Pot Pie Soup
Serving your Instant Pot Chicken Pot Pie Soup is as delightful as preparing it. Start by ladling the warm soup into bowls. This dish can stand alone as a filling meal, but it also pairs beautifully with a few crusty slices of bread. You can even serve the soup over toasted biscuits for that genuine chicken pot pie experience.
If you want to add a fresh touch, consider garnishing each bowl with a sprinkle of chopped fresh parsley. This adds a pop of color and a hint of freshness to the dish. Don’t hesitate to set out condiments on the side, like extra black pepper or hot sauce, for those who enjoy a bit of heat.
For a family dinner, feel free to make a big batch and set the pot in the center of the table, letting everyone serve themselves. The creamy, fragrant aroma emanating from the pot will surely entice your loved ones to gather around and enjoy.
Expert Tips: Instant Pot Chicken Pot Pie Soup
- Adjust the Consistency: If you prefer a thicker soup, you can create a slurry using cornstarch and cold water. Mix one tablespoon of cornstarch with two tablespoons of water, then stir it into the soup during the final simmer. This will thicken the broth beautifully.
- Make it Ahead: This soup can be made in advance and stored in the refrigerator for a couple of days. If you’re planning to make it ahead, consider not adding the heavy cream until you’re ready to serve. This keeps the texture fresh.
- Flavor Boost: To elevate the flavor even further, consider adding a splash of lemon juice or a teaspoon of Worcestershire sauce to the soup just before serving.
- Ingredient Substitutions: If you want to use what you have, feel free to substitute the vegetables. Frozen mixed vegetables work well and save time, or you can swap in fresh vegetables like green beans or corn.
- Pressure Cooking Alternatives: If you don’t have an Instant Pot, you can make this soup on the stovetop. Just simmer everything together in a pot for about 20 to 30 minutes, until the chicken is cooked through.
How to Store Instant Pot Chicken Pot Pie Soup
If you have leftovers (though it’s hard to resist finishing it all!), storing your Instant Pot Chicken Pot Pie Soup is straightforward. Allow the soup to cool completely before transferring it to an airtight container. This way, you’ll keep the flavors intact and prevent any condensation from spoiling it.
You can keep the soup in the refrigerator for up to 3 days. For longer storage, consider freezing it; this soup freezes well! Just ensure it’s in a freezer-safe container. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.
Variation of Instant Pot Chicken Pot Pie Soup
There are numerous ways you can customize this Instant Pot Chicken Pot Pie Soup to fit your taste buds. Here are a few delicious variations to consider:
- Creamy Mushroom Addition: For those who love mushrooms, feel free to add sliced mushrooms along with the other vegetables. They give an earthy flavor that complements the dish.
- Spicy Kick: If you enjoy spicy food, consider adding diced jalapeños or a teaspoon of red pepper flakes when you sauté the vegetables. This will give your soup an exciting heat that brings new depth to the flavors.
- Herb Variations: Instead of thyme and rosemary, you can experiment with different herbs. Fresh dill or tarragon can provide a wonderful twist to the classic flavor profile.
- Vegetarian Version: For a vegetarian take on this soup, replace the chicken with chickpeas or white beans and use vegetable broth instead of chicken broth. Increase the amount of vegetables to maintain heartiness.
- Cream Cheese Twist: For a different creamy element, consider dropping in a block of cream cheese (or a dairy-free alternative) just before serving. Stir until melted for a rich, comforting broth.
FAQ
What ingredients do I need for Instant Pot Chicken Pot Pie Soup?
To make Instant Pot Chicken Pot Pie Soup, you will need boneless, skinless chicken breasts, olive oil, onion, garlic, carrots, celery, frozen peas, chicken broth, heavy cream, herbs like thyme and rosemary, salt, pepper, and optional potato and biscuit dough.
How long does it take to cook Instant Pot Chicken Pot Pie Soup?
Cooking Instant Pot Chicken Pot Pie Soup takes about 10 minutes under high pressure, plus around 5 minutes for natural pressure release. The entire process, including prep, should take about 30 minutes.
Can I make Instant Pot Chicken Pot Pie Soup ahead of time?
Yes, you can make it ahead of time. Store the soup in an airtight container in the refrigerator for up to 3 days. If you are planning to make it further in advance, consider freezing it for up to 3 months.
How do I store leftovers of Instant Pot Chicken Pot Pie Soup?
Let the soup cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container.
Can I change some ingredients in Instant Pot Chicken Pot Pie Soup?
Absolutely! You can customize the soup by adding different vegetables, changing the type of meat, or even making it vegetarian. Flavorings and herbs can also be adjusted based on personal preference.
Instant Pot Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper
- 1 cup potato, diced (optional) For extra heartiness
- 1 cup biscuit dough Can use store-bought or homemade
- for garnish Fresh parsley, chopped Optional
Instructions
Preparation
- Set your Instant Pot to sauté mode. Add a tablespoon of olive oil and let it heat for a minute.
- Toss in the diced onion and sauté until it becomes translucent, about 3 to 5 minutes.
- Add the minced garlic, diced carrots, and celery to the pot. Sauté for another 4 to 5 minutes until they soften slightly.
- Add the boneless, skinless chicken breasts and sear each side for about 2 minutes.
Cooking
- Pour in the chicken broth, ensuring that the chicken is submerged.
- Add the dried thyme, rosemary, and a pinch of salt and pepper, along with the optional diced potatoes.
- Secure the lid on your Instant Pot, ensure the valve is set to sealing, and set the timer for 10 minutes on high pressure.
- Once the timer goes off, allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining pressure.
- Carefully remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
- Switch the Instant Pot back to sauté mode and stir in the heavy cream and frozen peas.
- Allow the soup to simmer for 5 to 10 minutes until everything is heated through.
- Drop in spoonfuls of biscuit dough to create dumplings and cook for about 10 minutes.
- Your soup is now ready to serve!
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