Cozy Instant Pot Chicken Pot Pie Soup
A hearty, creamy soup that captures all the flavors of traditional chicken pot pie in just 30 minutes using an Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: None
Ingredients
- 1 lb chicken breast (cooked until tender)
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 cup peas, frozen
- 2 cups cauliflower florets (optional)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Set the Instant Pot to ‘Sauté’ and heat olive oil. Add the diced onions, carrots, celery, and minced garlic. Cook until softened, about 5 minutes.
- Add the chicken breast, chicken broth, thyme, and rosemary to the pot. Season with salt and pepper to taste.
- Close the lid and set the Instant Pot to ‘Manual’ for 10 minutes. Ensure the pressure valve is sealed.
- Once cooking is complete, carefully release the pressure according to your device’s instructions.
- Remove the chicken breast from the pot and shred it with two forks before returning it to the soup.
- Stir in the frozen peas. If using cauliflower florets, blend them into the soup at this point.
- Taste and adjust seasoning if necessary. Serve hot, garnished as desired.
Notes
For a creamy texture, blend some of the soup after adding peas. You can use leftover turkey instead of chicken or vegetable broth for a vegetarian version.