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Instant Pot Chicken Pot Pie Soup

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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!

bowl of chicken pot pie soup.
Delicious bowl of chicken pot pie soup

Love my chicken pot pie soup? Try 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!

healthy bowl of instant pot chicken pot pie soup.
Healthy bowl of Instant Pot chicken pot pie soup

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.

How To Make This Recipe

four image process making instant pot chicken pot pie soup.
Instant pot chicken pot pie soup

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.

chicken pot pie soup with a spoon.
Mouth-watering bowl of chicken pot pie soup

Recipe Tips & Variations

  • Looking for a vegetarian option? Skip the meat and add more vegetables!
  • Do you like a little kick to your soup? Add a few pinches of cayenne or a little creole seasoning.
  • Prepare ahead of time! Prepare all of your ingredients and keep in a bag or a container in the refrigerator.
  • Shred up some leftover chicken or part of a rotisserie chicken instead of using raw chicken if that’s what you have.
  • Cut veggies about the same size for even cooking.
  • Use a high quality broth – the better the stock, the richer the soup will taste.

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.

FAQ

Can I add other vegetables?

Absolutely! Peas, corn, asparagus, zucchini, mushrooms, or spinach are other great options.

How can I thicken chicken pot pie soup?

I like to use additional flour to thicken my soups.

What can I serve with chicken pot pie soup?

Crusty bread with a slice of butter, biscuits with melted butter, oyster crackers and a side salad are some of my favorites.

What is a good way to use up leftovers?

Serve the leftover soup over some mashed potatoes and top with shredded cheddar cheese, it’s delicious!

Yield: 10 Servings

Instant Pot Chicken Pot Pie Soup

healthy bowl of instant pot chicken pot pie soup.

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!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 13 minutes
Total Time 38 minutes

Ingredients

  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 2 pounds boneless, skinless chicken breasts, chopped into 1/2-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 1/2-inch cubes
  • 1 cup frozen green beans
  • 1 bay leaf
  • 1/2 cup heavy whipping cream
  • 1 teaspoon fresh parsley, chopped

Instructions

  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.
  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.
  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.
  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. Once done cooking, let natural release for 10 minutes, then quick release any remaining pressure.
  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.

Did you make this recipe?

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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.

Looking For More Recipes?

BLT Chicken Salad

Cornflake Chicken Tenders

Enjoy!

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