Instant Pot Chicken Pot Pie Soup
Instant Pot Chicken Pot Pie Soup – juicy chicken, and tender veggies in a flavorful, thick, and creamy broth. So easy to make in a pressure cooker. A lightened-up version of classic chicken pot pie, that’s perfect for busy weeknights.
Ingredients
- 4 chicken drumsticks about 2 pounds
- 2 potatoes peeled and diced
- 1 yellow or white onion diced
- 3-4 garlic cloves minced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 3-4 button mushrooms chopped (optional)
- 1 cup fresh or frozen cut green beans (optional)
- 4 cups chicken broth
- 1 cup frozen green peas
- 1 cup frozen corn kernels
- 1-2 fresh thyme sprigs or 1 teaspoon dried thyme
- ½ cup milk or cream; For dairy-free, use plant-based milk
- 1 tablespoon oil
- a handful of fresh parsley chopped
- a pinch freshly grated nutmeg
- Salt and freshly ground black pepper to taste
FOR THE ROUX
- 2 tablespoon oil
- 2 tablespoon unsalted butter; For dairy-free, use oil
- ¼ cup all-purpose flour; For gluten-free refer to recipe notes.
- 1 cup broth or milk
Instructions
INSTANT POT CHICKEN POT PIE SOUP
- Turn ON SAUTE (more). When it displays “HOT”, add oil. Add onion, carrot, and celery. Stirring occasionally, cook until onions are translucent, about 2-3 minutes. Now, add the garlic and cook until it’s fragrant about 30 seconds. Add the potatoes, mushrooms (optional), chicken, green beans (optional), and thyme sprigs. Close the Instant pot with the lid, and vent sealed. Turn ON PRESSURE COOK (high) for 6 minutes.
- Allow 10 minutes of natural pressure release. After 10 minutes, manually remove the remaining pressure and open the lid. Discard the thyme stem. Remove the chicken, and discard the bone and the skin of the chicken drumstick. Shred the chicken and return it to the pot.
- While it’s pressure cooking, let’s make the roux. Heat a saucepan, and add oil and butter. When the butter melts, add flour, and cook for a minute or so, stirring continuously. Whisk in broth or milk and cook until the roux thickens. Stir in the roux to the pot. Add frozen peas and corn, and freshly grated nutmeg. Turn ON SAUTE (more), and bring the soup to a gentle boil. Season with salt and pepper to taste.
- Serve the chicken pot pie soup immediately or store it in the refrigerator for up to 3 days.
Notes
Can I make this soup gluten-free?
Combine ½ cup cold water with 2 tablespoon of cornstarch. Add the cornstarch slurry in the last and let it simmer for a couple of minutes and thicken the soup.Can I Use Leftover Chicken In This Recipe?
Yes, you can use leftover chicken or rotisserie chicken in this recipe. For this recipe, use about 2 cups of shredded or diced chicken. Pressure cook for 3 minutes, add chicken, and roux, and simmer soup to the desired thickness.Can I Double This Recipe?
Yes, you can if the Instant Pot is big enough. Make sure you do not add broth more than the MAX fill line when pressure cooking. It is important to reduce the pressure cooking time to 3 minutes.Please refer to the post for the following:
- Tips For The Best Instant Pot Chicken Pot Pie Soup
- Frequently Asked Questions
Nutrition
Nutrition Facts
Instant Pot Chicken Pot Pie Soup
Amount per Serving
Calories
341
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
62
mg
21
%
Sodium
763
mg
33
%
Potassium
779
mg
22
%
Carbohydrates
32
g
11
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
16
g
32
%
Vitamin A
3912
IU
78
%
Vitamin C
30
mg
36
%
Calcium
77
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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