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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
Course Soup
Cuisine 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


  • 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


  • 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.


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