Homemade Chicken Pot Pie Soup in the Instant Pot®

All the comfort and taste of homemade chicken pot pie in a simple Instant Pot® soup version that's perfect for lunch or dinner.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 268 Calories

Ingredients

• 4 tablespoons cornstarch
• 1 clove garlic, minced
• 3 cups chicken stock
• salt and ground black pepper to taste
• 2 teaspoons Italian seasoning
• 1 medium onion, diced
• 3 tablespoons salted butter
• 2 (8 ounce) skinless, boneless chicken breast halves
• 2 cups Peas and carrots, frozen, unprepared
• 0.5 cup milk
• 0.5 cup heavy cream

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.

Step 2

Combine milk and cornstarch in a small bowl; pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened, about 5 minutes.

Step 3

Remove chicken and shred with 2 forks. Return meat to the pot, turn off the heat, and mix in heavy cream.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 5

Add chicken stock, frozen vegetables, chicken, Italian seasoning, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.