Instant Pot Chicken Pot Pie Soup
A warm and comforting chicken pot pie soup made easily in an Instant Pot, combining tender chicken and hearty vegetables in a rich, creamy broth.
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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Notes
For a thicker soup, create a slurry of cornstarch and water and add it during the final simmer. This soup can be made in advance and stored in the fridge for up to 3 days.