Homemade Chicken Pot Pie Soup in the Instant Pot®

I find it so funny how the best-tasting recipe uses simple (and minimal) ingredients. No need for any fancy Nancy over here with this homemade chicken pot pie soup! Serve topped with a biscuit.

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

Ingredients

• ½ cup milk
• ½ cup heavy cream
• 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

Recipe Instructions

Step 1

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

Step 2

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 3

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.

Step 4

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 5

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