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To make this warm and filling soup, you need: - 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced into small cubes - 2 stalks celery, diced - 1 cup frozen peas - 2 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 tablespoon Worcestershire sauce (optional, for added depth of flavor) - 1 cup heavy cream - 1/4 cup all-purpose flour - Salt and freshly ground black pepper to taste - Fresh parsley, chopped, for garnish - Biscuit dough (optional, for a delightful topping) You can add a few extras to give your soup more flavor: - A splash of white wine for depth - Fresh lemon juice for brightness - A pinch of cayenne pepper for heat - Additional vegetables like corn or potatoes If you have dietary needs, here are some swaps: - Use chicken thighs for more flavor and juiciness. - Substitute gluten-free flour for all-purpose flour to make it gluten-free. - Replace heavy cream with coconut milk for a dairy-free option. - Add more vegetables for a veggie-packed version, like zucchini or bell peppers. This soup is flexible, so feel free to adjust based on what you have at home! {{ingredient_image_2}} Start by setting your Instant Pot to the Sauté mode. This heats the pot, so your ingredients cook well. Pour in 1 tablespoon of olive oil. Once the oil is hot, add 1 medium diced onion. Sauté for about 3 minutes until it turns soft and clear. Next, add 2 minced garlic cloves. Cook for 1 more minute to release the garlic’s aroma. Now, it's time for the chicken. Add 1 pound of diced chicken breasts to the pot. Sprinkle salt and pepper on the chicken. Sauté for around 5 minutes, stirring often until the chicken browns on all sides. After that, add 3 diced carrots, 2 diced celery stalks, and 1 cup of frozen peas. Then, pour in 2 cups of low-sodium chicken broth. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 tablespoon of Worcestershire sauce if you want extra flavor. Stir the mixture well to combine all the ingredients. Secure the lid of the Instant Pot and set it to Pressure Cook on high for 10 minutes. When the cooking time is up, carefully quick release the pressure. In a small bowl, whisk together 1 cup of heavy cream and 1/4 cup of all-purpose flour until smooth. Pour this mix into the soup, stirring as you go. This will thicken the soup nicely. Taste the soup and add more salt and pepper if needed. If you want to add biscuit dough, drop raw pieces on top, seal the lid, and set it to Pressure Cook for another 5 minutes. Serve hot, garnished with chopped parsley for a fresh touch. To get the best taste from your soup, use fresh herbs. Dried thyme and rosemary add depth, but fresh makes it pop. You can also sauté your veggies longer. This caramelizes their sugars and brings out their best flavor. If you want to boost the umami, add Worcestershire sauce. It will deepen the taste and make your soup more savory. You want your soup thick and creamy, not watery. Whisking the heavy cream with flour helps achieve this. Make sure to stir constantly when you add it to the pot. This will help the soup thicken evenly. If it's too thick, add a bit more chicken broth. If it’s too thin, let it cook a little longer without the lid to thicken it up. Don’t skip the sauté step. This builds flavor and makes your soup taste rich. Also, don’t overcook the chicken. It should be tender but not dry. Always taste your soup before serving. Adjust the salt and pepper to your liking. Lastly, avoid adding too many frozen veggies at once. They can cool down the pot and affect cooking time. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary can elevate the flavor profile of your soup compared to dried herbs. Add them at the end for a burst of freshness! Customize Your Veggies: Feel free to swap in your favorite vegetables like corn or green beans for added color and nutrition. Just make sure to keep the cooking time consistent! Thicken with Cheese: For a creamy twist, stir in some shredded cheddar cheese along with the heavy cream. This adds richness and a comforting flavor. Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove for an easy meal any day of the week! {{image_4}} You can easily make this soup vegetarian or vegan. Start by swapping the chicken for hearty veggies like mushrooms or chickpeas. Use vegetable broth instead of chicken broth. For creaminess, replace heavy cream with coconut milk or cashew cream. These changes create a rich and satisfying taste. You still get great texture and flavor without any meat. If you want a lighter version, reduce the heavy cream or use a low-fat alternative. You can also skip the flour to make it low-carb. Instead, add more vegetables, like zucchini or cauliflower, to keep it filling. This way, you still enjoy the comforting flavors of the soup, but with fewer calories. You can play with flavors in this soup. Try adding different herbs, like sage or parsley, for a fresh twist. For a kick, toss in some red pepper flakes or a dash of hot sauce. You can also swap the Worcestershire sauce for soy sauce or a splash of lemon juice. Each change gives the soup a new character, making it fun to try different versions. To store leftovers, let the soup cool down first. Transfer it to an airtight container. Make sure to seal it well. Place the container in your fridge. It will stay fresh for about three days. If you want it to last longer, consider freezing it. When you are ready to eat, reheating is easy. Pour the soup into a pot. Heat it over medium heat. Stir often to prevent sticking. If it seems thick, add a splash of chicken broth. You can also use the microwave. Use a microwave-safe bowl and cover it loosely. Heat it for one to two minutes, stirring halfway through. For long-term storage, freezing works great. After cooling, pour the soup into freezer bags or containers. Leave some space at the top, as the soup will expand. Label each bag with the date. You can freeze the soup for up to three months. To enjoy, thaw it overnight in the fridge before reheating. You can prep the soup in advance. Chop all the veggies and chicken and store them in the fridge. This saves time on the day you want to cook. You can also cook the soup fully and store it in an airtight container in the fridge for up to three days. When ready to eat, just reheat it on the stove or in the microwave. Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. The Instant Pot will cook the chicken thoroughly. Make sure to check the internal temperature of the chicken after cooking. It should reach 165°F (75°C) for safety. This soup goes well with various sides. Here are some great choices: - Flaky biscuits - Crusty bread - Simple green salad - Steamed vegetables - Garlic bread These sides will add more comfort and flavor to your meal. Enjoy! This blog post covered everything you need for making Instant Pot Chicken Pot Pie Soup. You learned about key and optional ingredients, along with dietary swaps. I provided clear steps for cooking and tips to enhance flavor and texture. Variations allow for dietary needs or flavor twists, while storage info ensures leftovers stay fresh. In conclusion, enjoy this delicious and comforting soup your way. Happy cooking!

Instant Pot Chicken Pot Pie Soup

A comforting and hearty chicken pot pie soup made easily in an 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 400 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced into small cubes
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 2 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon Worcestershire sauce (optional, for added depth of flavor)
  • 1 cup heavy cream
  • 1 quarter cup all-purpose flour
  • to taste Salt and freshly ground black pepper
  • to taste Fresh parsley, chopped, for garnish
  • optional Biscuit dough (for a delightful topping)

Instructions
 

  • Start by setting your Instant Pot to the Sauté mode. Once heated, pour in the olive oil. Add the diced onion and sauté for approximately 3 minutes, or until it becomes translucent and begins to soften.
  • Incorporate the minced garlic into the pot, and cook for an additional minute until fragrant and aromatic.
  • Introduce the diced chicken breasts into the pot, sprinkle with salt and pepper. Sauté the chicken for around 5 minutes, stirring occasionally until all sides are browned.
  • Add the diced carrots, celery, frozen peas, chicken broth, dried thyme, dried rosemary, and Worcestershire sauce (if using). Stir the mixture well to ensure all ingredients are combined thoroughly.
  • Secure the lid of the Instant Pot and set it to Pressure Cook on high for 10 minutes.
  • Once the cooking cycle finishes, carefully perform a quick release of the pressure, allowing the steam to escape.
  • In a small mixing bowl, whisk together the heavy cream and all-purpose flour until smooth and fully combined. Pour this mixture into the soup while stirring continuously, allowing the soup to thicken gently.
  • Taste the soup and adjust the seasoning with additional salt and pepper as needed to ensure a perfect flavor balance.
  • If you choose to use biscuit dough, you can drop raw biscuit pieces directly on top of the soup, seal the lid, and set it to Pressure Cook for an additional 5 minutes to create a delicious topping.
  • Once everything is well blended and heated through, serve immediately, garnished generously with freshly chopped parsley for a pop of color and flavor.

Notes

For an extra-special touch, serve the soup in rustic bowls and place flaky biscuits on the side or on top for a comforting presentation.
Keyword chicken, comfort food, Instant Pot, soup