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    Home » Instant Pot

    Instant Pot Chicken Pot Pie Soup

    Published May 3, 2019. Last modified March 23, 2024 By Gary White

    502 shares
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    Chicken pot pie soup image for Pinterest.

    There are few foods in the world that say comfort food as much as chicken pot pie. I can't even tell you how many I ate as a child, but it's definitely more than you did. I especially liked the brands that had crust on the top and bottom! So making it into a soup, while eating a bite of crescent roll or puff pastry with each bite, has made me a happy man. This version of Instant Pot chicken pot pie soup is easy to make, full of rich and full-bodied flavor, and surprisingly gluten-free - without the bread, obviously.

    Bowl of chicken pot pie soup with spoon and crescent roll.

    More Instant Pot Comfort Food Recipes

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    Two bowls of chicken pot pie soup with basket of crescent rolls.

    How to Make Instant Pot Chicken Pot Pie Soup

    Whole uncooked chicken in Instant Pot.
    Add whole chicken to pot, along with 4 cups of water. Season with salt and pepper. Lock lid and cook for 30 minutes at high pressure.
    Whole cooked chicken in pot with broth.
    Once cook time is complete, allow pressure to release naturally (about 30 minutes). Then remove chicken from pot and set aside.
    Fine mesh strainer on top of mixing bowl.
    Pour broth through a fine mesh strainer and set aside for now. Wash out Instant Pot.
    Melting butter with diced onions and celery.
    Using sauté setting - add butter to pot along with onions and celery. Cook for about 3 minutes, until celery begins to soften.
    Sautéed onions and celery in pot.
    Add vinegar and cook for another minute or so, stirring frequently.
    Pot pie veggies in pot - potatoes, carrots, peas, corn, and green beans.
    Add all remaining vegetables to pot (potatoes, carrots, green beans, peas, corn)...
    Pot pie veggies with chicken broth.
    ...along with chicken stock. Lock lid and cook for 4 minutes at high pressure.
    Chicken meat in mixing bowl.
    Meanwhile - remove all chicken meat from bones and place in a large mixing bowl.
    Chicken meat in mixing bowl with hand mixer.
    Using a hand mixer...
    Shredded chicken in bowl.
    ...blend chicken until desired shredded consistency is reached.
    Pouring heavy cream into soup.
    Once cook time is complete, quick-release pressure and remove lid. Add heavy cream...
    Shredded chicken on top of cooked soup.
    ...and shredded chicken to pot. Mix well. Serve with puff pastry or crescent rolls on the side.

    And the AMAZING Result…

    Two bowls of chicken pot pie soup with basket of crescent rolls.

    ★ Did you make this Instant Pot Chicken Pot Pie Soup?

    Please give it a star rating below! ★

    Bowl of chicken pot pie soup with spoon and crescent roll.

    Instant Pot Chicken Pot Pie Soup

    This soup is easy to make, full of rich and full-bodied flavor, and surprisingly gluten-free
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: Comfort Food
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 8
    Calories: 407kcal
    Author: Gary White

    Ingredients

    • 3-4 lb. whole chicken
    • 1 Tbsp. sea salt
    • ½ tsp. black pepper
    • 3 Tbsp. butter
    • 1 cup yellow onions diced
    • 1 cup celery diced
    • 2 Tbsp. apple cider vinegar
    • 2 lbs. red potatoes roughly chopped, 1-inch pieces
    • 1 cup baby carrots ½-inch pieces
    • 1 cup green beans cut into 1-inch pieces
    • 1 cup peas frozen
    • 1 cup corn frozen
    • ½ cup heavy cream

    Instructions

    • Add whole chicken to pot, along with 4 cups of water. Season with salt and pepper. Lock lid and cook for 30 minutes at high pressure. Once cook time is complete, allow pressure to release naturally (about 30 minutes). Then remove chicken from pot and set aside. Pour broth through a fine mesh strainer and set aside for now. Wash out Instant Pot.
    • Using sauté setting – add butter to pot along with onions and celery. Cook for about 3 minutes, until celery begins to soften. Add vinegar and cook for another minute or so, stirring frequently.
    • Add all remaining vegetables to pot (potatoes, carrots, green beans, peas, corn), along with chicken stock. Lock lid and cook for 4 minutes at high pressure.
    • Meanwhile – remove all chicken meat from bones and place in a large mixing bowl. Using a hand mixer, blend chicken until desired shredded consistency is reached.
    • Once cook time is complete, quick-release pressure and remove lid. Add heavy cream and shredded chicken to pot. Mix well. 
    • Serve with puff pastry or crescent rolls on the side.

    Nutrition

    Calories: 407kcal | Carbohydrates: 29g | Protein: 20g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 866mg | Potassium: 903mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3030IU | Vitamin C: 23.3mg | Calcium: 57mg | Iron: 2.3mg
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    Reader Interactions

    Comments

    1. Dawn

      May 03, 2019 at 10:06 pm

      I love how this uses homemade broth 🙂 I haven't made broth in the IP yet, but definitely wanted to! This will be my first go at it. I make homemade broth on the stove, but that takes so much longer then 1 hour.

      Reply
    5 from 1 vote (1 rating without comment)

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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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