Instant Pot Chicken Pot Pie Soup

Artichoke
Persimmon

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!

INGREDIENTS

– butter – yellow onion – celery – carrots – boneless, skinless chicken breasts – Salt and pepper – garlic – poultry seasoning – all-purpose flour – chicken stock – russet potatoes – green beans – bay leaf – heavy whipping cream – parsley

How To Make Instant Pot Chicken Pot Pie Soup

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. Natural release for 10 minutes, then 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.

SWIPE UP

FOR FULL RECIPE

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