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Instant Pot Chicken Pot Pie Soup is an easy and delicious comfort food dish that is full of flavor. Loaded with vegetables and chicken, this soup is a twist on a comfort food favorite! A comforting soup with all of the flavors of chicken pot pie!
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Check out my Broccoli Cheddar Soup and my Slow Cooker Turkey Soup With Rice for more soup recipes!
Instant Pot chicken pot pie soup has all the comforts of traditional pot pie without the time and hassle of rolling out a crust. This thick and creamy soup recipe is loaded with chunks of chicken breast, potatoes, carrots, celery and green beans. All the deliciousness of a chicken pot pie but in a warm and creamy bowl of soup!
It's spiced perfectly with easy pantry spices. A family favorite!
Why You’ll Love This Recipe
- It requires mostly pantry staple ingredients.
- It can be meal prepped ahead of time or made into a freezer meal.
- An easy to make soup that will warm up any cold winter night.
- Loaded with hearty vegetables, chicken and mouth watering seasonings.
- This soup has all the creamy goodness of a pot pie!
Ingredients You’ll Need
- Onion, Celery, Carrots, Garlic and Butter: Aromatics cooked in butter as a base for flavoring the soup.
- Chicken: Light or dark meat works great.
- Poultry Seasoning and Bay Leaf: You can also use a blend of dried thyme, rosemary, bay leaves and parsley.
- All-Purpose Flour: Thickens the soup to make it creamy.
- Chicken Stock: You can use homemade or store bought.
- Potatoes: I use russet, but Yukon gold works too.
- Green Beans: These are my favorite, but frozen peas and corn also work.
- Heavy Cream: Heavy or regular whipping cream works.
- Parsley: For flavor and garnish and to add color and freshness.
Step-By-Step Instructions
Step 1:
Turn Instant Pot on to sauté mode and melt butter in the pot. Add the onion, celery and carrots and sauté for 2-3 minutes.
Step 2:
Season chicken with salt and pepper, to taste. Add chicken, garlic and poultry seasoning to the pot and sauté for about 2-3 minutes.
Step 3:
Whisk in flour until lightly browned, about 1 minute. Press cancel and add 1 cup of the broth and deglaze the bottom of the pot.
Step 4:
Add the potatoes, green beans, bay leaf and remaining chicken stock. Close the lid and set the Instant Pot to high pressure for 10 minutes. Natural release for 10 minutes, then release any remaining pressure.
Step 5:
Open the lid and turn the pot on to sauté. Add the heavy whipping cream, fresh parsley and any additional salt and pepper, to taste. Stir to combine. Simmer until soup has thickened, about 3-4 minutes.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- To save time, you can use pre-cut vegetables from the grocery store.
- You can also use leftover cooked chicken instead of raw chicken. Simply add it to the Instant Pot after sautéing the vegetables.
- If you prefer a thicker soup, you can add a cornstarch slurry at the end. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the soup. Turn the Instant Pot to sauté mode and cook for a few minutes, stirring constantly, until the soup has thickened.
- You can also add other vegetables, such as corn, peas, or mushrooms, to the soup for extra flavor and nutrition.
- If you don't have poultry seasoning, you can use a combination of dried herbs such as thyme, sage, rosemary, and marjoram.
Variations
- Creamy Chicken Pot Pie Soup: Add an additional ½ cup of heavy whipping cream and ½ cup of shredded cheddar cheese to the recipe for a richer and creamier soup.
- Slow Cooker Chicken Pot Pie Soup: Instead of using an Instant Pot, you can make this soup in a slow cooker. Simply sauté the vegetables and chicken in a pan on the stove, then add them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
- Southwest Chicken Pot Pie Soup: Add in some chili powder, cumin, and diced tomatoes with green chilies for a spicy twist on this classic recipe. Top with some crushed tortilla chips for added crunch.
- Instant Pot Chicken Pot Pie Casserole: Instead of soup, turn this recipe into a casserole by layering the cooked chicken and vegetables in the bottom of a baking dish. Top with a layer of pie crust or biscuits and bake in the oven until golden brown.
Storing & Freezing
Storing: Place cooled soup in an airtight container and store in the refrigerator for up to 3 days.
Freezing: I do not recommend freezing this soup, but rather cut the recipe in half if you're looking for a smaller batch. Soups that contain milk or cream do not do well in the freezer. They generally take on a grainy texture and the milk and fats separate once defrosted.
Recipe FAQ's
Absolutely! Peas, corn, asparagus, zucchini, mushrooms, or spinach are other great options.
I like to use additional flour to thicken my soups.
Crusty bread with a slice of butter, biscuits with melted butter, oyster crackers and a side salad are some of my favorites.
Serve the leftover soup over some mashed potatoes and top with shredded cheddar cheese, it's delicious!
Please Note
The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn’t actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.
More Chicken Recipes You'll Love
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Instant Pot Chicken Pot Pie Soup
Ingredients
- 4 tablespoons butter
- 1 yellow onion diced
- 3 stalks celery diced
- 3 carrots diced
- 2 pounds boneless skinless chicken breasts, chopped into ½-inch cubes
- Salt and pepper to taste
- 2 cloves garlic minced
- 1 teaspoon poultry seasoning
- 5 tablespoon all-purpose flour
- 48 ounces chicken stock
- 2 pounds russet potatoes peeled and diced into ½-inch cubes
- 1 cup frozen green beans
- 1 bay leaf
- ½ cup heavy whipping cream
- 1 teaspoon fresh parsley chopped
Instructions
- Turn Instant Pot on to sauté mode and melt butter in the pot. Add the onion, celery and carrots and sauté for 2-3 minutes.
- Season chicken with salt and pepper, to taste. Add chicken, garlic and poultry seasoning to the pot and sauté for about 2-3 minutes.
- Whisk in flour until lightly browned, about 1 minute. Press cancel and add 1 cup of the broth and deglaze the bottom of the pot.
- Add the potatoes, green beans, bay leaf and remaining chicken stock. Close the lid and set the Instant Pot to high pressure for 10 minutes. Once done cooking, let natural release for 10 minutes, then quick release any remaining pressure.
- Open the lid and turn the pot on to sauté. Add the heavy whipping cream, fresh parsley and any additional salt and pepper, to taste. Stir to combine. Simmer until soup has thickened, about 3-4 minutes.
Notes
- To save time, you can use pre-cut vegetables from the grocery store.
- You can also use leftover cooked chicken instead of raw chicken. Simply add it to the Instant Pot after sautéing the vegetables.
- If you prefer a thicker soup, you can add a cornstarch slurry at the end. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the soup. Turn the Instant Pot to sauté mode and cook for a few minutes, stirring constantly, until the soup has thickened.
- You can also add other vegetables, such as corn, peas, or mushrooms, to the soup for extra flavor and nutrition.
- If you don't have poultry seasoning, you can use a combination of dried herbs such as thyme, sage, rosemary, and marjoram.
- Storing: Place cooled soup in an airtight container and store in the refrigerator for up to 3 days.
- Freezing: I do not recommend freezing this soup, but rather cut the recipe in half if you’re looking for a smaller batch. Soups that contain milk or cream do not do well in the freezer. They generally take on a grainy texture and the milk and fats separate once defrosted.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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