Go Back
In the realm of culinary traditions, comfort food holds a special place in our hearts and kitchens. These dishes are not just about sustenance; they evoke memories, warmth, and a sense of belonging. Comfort foods often remind us of simpler times, cozy family dinners, and the love infused into every bite. One such dish that has stood the test of time is Chicken Pot Pie, a classic love letter to home-cooked meals. But let’s take that beloved recipe and transform it into a bowl of soul-soothing Chicken Pot Pie Soup.

Easy Instant Pot Chicken Pot Pie Soup

Indulge in the warmth of Chicken Pot Pie Soup, a comforting twist on the beloved classic. This soul-satisfying soup is rich, creamy, and packed with tender chicken, vibrant vegetables, and aromatic herbs. Perfect for busy evenings, it’s effortlessly made in an Instant Pot. Whether you're enjoying a cozy family dinner or meal prepping for the week, this hearty dish brings everyone together. Discover how to create a bowl of pure comfort that nourishes both body and soul!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs (or 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

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

4 cups chicken broth

1 cup heavy cream (or half-and-half for a lighter version)

1 tablespoon Worcestershire sauce

3 tablespoons cornstarch mixed with ¼ cup cold water (for thickening)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: 1 cup of frozen or refrigerated biscuit dough (for serving)

Instructions
 

Sauté the Chicken: Set the Instant Pot to 'Sauté' mode and heat olive oil. Add the diced chicken, seasoning with salt and pepper, and cook until browned on all sides (about 5 minutes). Remove and set aside.

    Cook the Aromatics: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 4-5 minutes until the vegetables soften.

      Add Herbs & Spices: Stir in thyme, rosemary, and paprika until fragrant (about 1 minute).

        Combine Ingredients: Return the chicken to the pot. Add the frozen peas, chicken broth, heavy cream, and Worcestershire sauce. Stir well to combine.

          Pressure Cook: Seal the Instant Pot and set it to 'Manual' or 'Pressure Cook' for 8 minutes. Ensure the steam valve is closed.

            Release Pressure: Once cooking is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining steam.

              Thicken the Soup: Open the lid and stir in the cornstarch slurry (cornstarch mixed with cold water). Turn on the 'Sauté' function again and simmer for 2-3 minutes until the soup thickens.

                Taste and Adjust: Taste the soup and adjust seasoning with additional salt and pepper as needed.

                  Serve: If using biscuit dough, cut it into small pieces and drop them into the soup during the final few minutes of simmering, letting them cook through.

                    Garnish & Enjoy: Ladle the soup into bowls, garnish with freshly chopped parsley, and enjoy your comforting bowl of chicken pot pie soup!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6