Instant Pot Chicken Pot Pie Soup

Instant Pot Chicken Pot Pie Soup

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.

 

More Instant Pot Comfort Food Recipes

 

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

 

The Process

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
Print Pin Rate
Course: Soup
Cuisine: Comfort Food
Keyword: chicken pot pie, comfort food
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 407kcal
Author: Gary White

Ingredients

  • 3-4 lb. whole chicken
  • 1 Tbsp. sea salt
  • 1/2 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 1/2-inch pieces
  • 1 cup green beans cut into 1-inch pieces
  • 1 cup peas frozen
  • 1 cup corn frozen
  • 1/2 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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1 Comment

  • Reply
    Dawn
    May 3, 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.

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