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When it comes to comfort food, few dishes evoke the same warm and nostalgic feelings as chicken pot pie. The combination of tender chicken, hearty vegetables, and a creamy sauce encased in a flaky crust has been a beloved staple in kitchens for generations. However, with our busy lifestyles, the traditional method of preparing this classic dish often feels time-consuming and daunting. Enter the Instant Pot—a game-changer in the world of home cooking. This versatile appliance allows you to create hearty meals in a fraction of the time, making it ideal for busy weeknights or cozy family dinners.

Easy Instant Pot Chicken Pot Pie Soup

Discover the ultimate comfort food with this Cozy Instant Pot Chicken Pot Pie Soup recipe. Enjoy the rich flavors of tender chicken, hearty vegetables, and a creamy broth, all in a fraction of the time traditionally needed. This easy-to-make dish brings the warmth of classic chicken pot pie to your table without the hassle of pastry. Perfect for busy weeknights or cozy family dinners, this soup is sure to become a favorite for everyone.
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into bite-sized cubes

1 medium onion, finely diced

2 cloves garlic, minced

3 medium carrots, sliced into rounds

2 ribs celery, diced

1 cup frozen peas

4 cups chicken broth (low-sodium recommended)

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/4 cup all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

2 tablespoons olive oil or butter

Instructions
 

Sauté the Vegetables: Begin by setting your Instant Pot to the Sauté function. Add the olive oil or butter, and once heated, toss in the diced onion, sliced carrots, and diced celery. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables are softened. Next, add the minced garlic and sauté for an additional minute until it's fragrant and aromatic.

    Incorporate Chicken and Seasonings: Introduce the cubed chicken to the pot. Sprinkle in the dried thyme, rosemary, onion powder, garlic powder, salt, and black pepper. Stir all the ingredients together thoroughly to ensure they are well combined and coated with the seasonings.

      Add Chicken Broth: Pour the chicken broth into the pot, stirring well. Make sure to scrape the bottom of the pot to release any flavorful bits stuck to the bottom, which helps prevent the “burn” warning.

        Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is set to the sealing position. Select Manual or Pressure Cook and set the cooking time for 10 minutes on high pressure.

          Release the Pressure: After the cooking cycle ends, let the pot naturally release pressure for about 5 minutes. Then, perform a quick release to release any remaining steam and carefully remove the lid once it's safe to do so.

            Finalize with Cream and Peas: Stir in the heavy cream and frozen peas once you’ve opened the Instant Pot. If you prefer a thicker consistency for your soup, mix the all-purpose flour with a small amount of cold water to create a slurry, then gradually stir it into the soup. Continue to stir as it simmers on Sauté mode for an additional 5 minutes, allowing the soup to heat through and thicken to your liking.

              Serve & Garnish: Taste the soup and adjust seasoning if necessary. Ladle the steaming soup into bowls and garnish each serving with freshly chopped parsley for a pop of color and flavor before serving.

                Prep Time, Total Time, Servings: 15 min | 30 min | 6 servings