Lu-Ann Simon October 10, 2025

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Instant Pot Chicken Pot Pie Soup

Name: Instant Pot Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb chicken breast, cubed; 1 cup carrots, diced; 1 cup celery, diced; 1 cup potatoes, diced; 1 onion, chopped; 3 cups chicken broth; 1 cup heavy cream; 1 tsp garlic powder; 1 tsp thyme; Salt and pepper to taste; 1 cup frozen peas; 1/4 cup flour (optional, for thickening); 1/2 cup biscuit mix (optional, for topping)

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When the air turns crisp and the leaves abound with color, there’s nothing quite like the comfort of a warm bowl of soup. Imagine cozying up with a steaming bowl of Instant Pot Chicken Pot Pie Soup, where the familiar flavors of a classic pot pie are transformed into a creamy, hearty soup. It’s the perfect dish for chilly evenings, family gatherings, or simply any time you crave warmth and comfort. This delightful recipe envelops you in a blanket of flavors, evoking memories of home and hearth.

Reasons to Adore Instant Pot Chicken Pot Pie Soup

There’s a special magic in the way this Instant Pot Chicken Pot Pie Soup combines hearty ingredients and rich flavors, creating a meal that feels both nostalgic and new. It’s a dish that not only warms your body but also soothes your soul. Here are just a few reasons you’ll fall head over heels for this recipe:

Quick and easy preparation thanks to the Instant Pot
A cozy blend of classic flavors reminiscent of a traditional chicken pot pie
Versatile ingredients that can be swapped based on your pantry
Perfect for meal prep and leftovers, ensuring you always have a comforting option at hand

Gather These Ingredients

Before diving into the cooking process, it’s essential to have all your ingredients ready. Each component plays a vital role in crafting this delightful soup, and while some ingredients can be substituted based on your preferences, sticking to the core components will yield the best results.

1 lb chicken breast, cubed
1 cup carrots, diced
1 cup celery, diced
1 cup potatoes, diced
1 onion, chopped
3 cups chicken broth
1 cup heavy cream
1 tsp garlic powder
1 tsp thyme
Salt and pepper to taste
1 cup frozen peas
1/4 cup flour (optional, for thickening)
1/2 cup biscuit mix (optional, for topping)

Feel free to mix things up; for example, rotisserie chicken can save time, or you can use frozen mixed vegetables in place of fresh ones.

How to Cook Instant Pot Chicken Pot Pie Soup

Creating this comforting soup is a straightforward process that will fill your kitchen with delightful aromas. Let’s walk through the steps together.

Set the Instant Pot to sauté mode. Begin by adding the chopped onions, carrots, and celery to the pot. Cook them down until they are softened and fragrant. The colors will brighten your kitchen, signaling the comfort that’s on the way.
Add the cubed chicken. Once your vegetables have softened, add the chicken pieces, cooking them until they are lightly browned. This will add an extra depth of flavor to your soup.
Stir in the remaining ingredients. Next, toss in the diced potatoes, chicken broth, garlic powder, thyme, salt, and pepper. Stir everything together, letting the ingredients combine and the flavors begin to meld.
Seal the lid and cook. Close the Instant Pot lid tightly and set it to cook on high pressure for 10 minutes. The sounds of hissing steam will fill the air, promising a delicious outcome.
Release the pressure. Once the cooking time is complete, carefully release the pressure and then open the lid. Take a moment to enjoy the warm steam and the mouthwatering aroma that envelops you.
Stir in creamy goodness. Gently stir in the heavy cream and frozen peas. If you prefer a thicker consistency for your soup, mix the flour with a little water to create a slurry and incorporate it now.
Add biscuit mix for a special touch. For a delightful finishing touch, spoon some biscuit mix atop the soup and close the lid for a few minutes to let them steam. The result will be a comforting biscuit dumpling that brings a delightful twist.
Serve and savor. Finally, ladle the warm soup into bowls and enjoy each bite of this comforting dish.

Prep ~ 10 minutes, Cook ~ 20 minutes, Total ~ 30 minutes, Servings ~ 6, Kcal ~ 400 (approx).

Prep in Advance

For those who love to plan ahead, prepping for this Instant Pot Chicken Pot Pie Soup is a breeze. You can chop the vegetables and cube the chicken a day ahead, storing them in the fridge. When you’re ready to make the soup, everything will be at your fingertips. If you plan to serve this soup later in the week, consider fully preparing it and then storing it in an airtight container in the refrigerator. Just reheat it on low when you’re ready to serve.

Storing and Reheating

Leftover Instant Pot Chicken Pot Pie Soup can be kept in the refrigerator for up to three days. If you’re looking to keep it longer, transfer the soup to an airtight container and freeze it. It will last for about three months in the freezer, making it an excellent option for meal prep. When you’re ready to enjoy your leftovers, gently reheat the soup on the stovetop over low heat to prevent it from scorching. Just before serving, give it a good stir; if it’s thickened too much, add a splash of broth to bring back the desired consistency.

Ideal Accompaniments

Looking to elevate your meal experience? Here are a few perfect pairings that complement Instant Pot Chicken Pot Pie Soup beautifully:

Crusty bread, for dipping and soaking up the creamy goodness
A fresh garden salad, brightening the meal with fresh flavors
Homemade biscuits, offering a hearty, comforting side
Cornbread, enhancing the cozy vibe of the dish
A glass of white wine, which complements the savory, creamy notes

Make It Your Own

One of the best parts of cooking is the ability to customize recipes to suit your tastes. Here are some ideas for variations and customizations:

Add herbs and spices. Experiment with fresh herbs like parsley or rosemary for a burst of freshness.
Mix in other vegetables. Feel free to add green beans, corn, or bell peppers for added texture and flavor.
Try a different protein. Swap chicken for turkey or even a meatless option by using mushrooms or chickpeas.
Create a thicker base. Use additional flour or cornstarch to make a heartier soup if you prefer a stew-like consistency.
Add a splash of wine. A splash of white wine adds a delightful depth of flavor to the broth.

Cook’s Notes and Secrets

To ensure you achieve the perfect Instant Pot Chicken Pot Pie Soup, keep these tips in mind:

Sauté thoroughly until vegetables are softened to enhance flavor development.
Allow natural pressure release for a few minutes for a tender result.
Taste and adjust seasoning before serving; flavor can change after adding cream.
Use a meat thermometer to check that chicken reaches an internal temperature of 165°F for food safety.

Your Questions, Answered

Can I use frozen chicken? Yes, you can use frozen chicken, but increase the cooking time to about 15 minutes to ensure it cooks through.
How can I make it gluten-free? Substitute the flour with cornstarch or a gluten-free thickener, and use gluten-free biscuit mix if desired.
Is it possible to use vegetable broth instead of chicken? Absolutely! Vegetable broth will create a delightful vegetarian version of this soup.
Can I prepare this soup in advance? Yes, you can prep the ingredients ahead of time and store them in the fridge until you’re ready to cook.
How long does it keep in the fridge? This soup lasts in the refrigerator for up to three days when stored properly in an airtight container.

Final Thoughts

Instant Pot Chicken Pot Pie Soup is a warm hug in a bowl, combining the comforting flavors of a traditional pot pie with the ease of a modern pressure cooker. Whether you’re seeking a quick weeknight meal or a special dish to share with loved ones, this recipe shines brightly. So gather your ingredients, fire up your Instant Pot, and experience the wonderful flavors and warmth this soup has to offer. It’s sure to become a beloved comfort food in your home, inviting you to make it again and again.

Instant Pot Chicken Pot Pie Soup

Author: lu-ann
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Gluten-Free (if using gluten-free thickener)

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Description

A creamy and hearty soup that combines the comforting flavors of a classic chicken pot pie, perfect for chilly evenings.

Instructions

Set the Instant Pot to sauté mode and add the chopped onions, carrots, and celery. Cook until softened.
Add the cubed chicken and cook until lightly browned.
Toss in the diced potatoes, chicken broth, garlic powder, thyme, salt, and pepper. Stir to combine.
Seal the lid and cook on high pressure for 10 minutes.
Carefully release the pressure and open the lid.
Stir in the heavy cream and frozen peas. Optionally, mix flour with water to create a slurry for thickening.
Add biscuit mix on top and close the lid for a few minutes to steam.
Ladle the soup into bowls and enjoy.

Notes

You can prep vegetables and chicken a day ahead and store them in the fridge. The soup can also be stored in the refrigerator for up to three days or frozen for three months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Pressure Cooking
Cuisine: American