This creamy chicken pot pie soup with shredded chicken and tender vegetables will remind you of the classic comfort food. It’s ready in just 30 minutes, too!
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Chicken pot pie is one of my favorite comfort foods. I love making it in the cast iron skillet (see Cast Iron Skillet Chicken Pot Pie). I’m one of those people who can eat soup all year long. There’s no such thing as it being “too hot outside for soup” for me. I have air conditioning, it’s cool inside, and so I will eat soup. I’ve had chicken pot pie soup at a few restaurants before, but it’s not a very common menu item. Now I can make it anytime I want!
My Instant Pot and I got off to a rough start. I got one on a Black Friday deal last year, and I had a bit of a hard time adjusting to it. I feel like I’ve finally gotten the hang of it! I still don’t love it as a slow cooker, so I still have my trusty Crock Pot for certain slow cooker recipes like chili.
I serve this with my Homemade Biscuits since it doesn’t have a crust, but it’s also good by itself.
Instant Pot Chicken Pot Pie Soup
- 3 boneless skinless chicken breasts
- 3 tbsp butter
- 1 onion diced
- 3 cups chopped carrots
- 1 cup chopped celery
- 3½ cups diced red potatoes (OK to leave skin on)
- 2 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp paprika
- 4 cups stock vegetable or chicken
- 1 cup frozen peas
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 cup heavy cream
- salt & pepper to taste
- Turn Instant Pot on and activate saute mode. Melt the butter in the pot.
- Add onions and stir until they begin to soften (about 2-3 minutes).
- Add carrots, celery, and potatoes. Stir.
- Turn off the Instant Pot. Stir in parsley, paprika, and garlic powder.
- Add the chicken breasts on top of the vegetables.
- Add the stock. It's OK if the stock doesn't cover everything completely.
- Place lid on the Instant Pot and lock into place. Set the steam release valve to the sealed position. Follow the instructions for your Instant Pot model to pressure cook on high for 5 minutes. The Instant Pot will take a few minutes to come to pressure, and then it will pressure cook for the 5 minutes and beep when it's done.
- Once the pressure cooking has finished, let it sit with the lid on for 10 minutes. Then release the pressure by turning the pressure valve to the vent setting.
- Remove the chicken and shred the meat using two forks. Set aside.
- Combine the cornstarch and cold water. Turn on the saute setting and stir in the cornstarch and water mixture. This will help the soup thicken. Stir while it thickens, about 2-4 minutes.
- Stir in the frozen peas, chicken, and heavy cream. Continue to cook for a few more minutes, stirring frequently. Turn off the Instant Pot. Add salt and pepper to taste.
Recipe Questions & Answers
Can I use fresh garlic instead of garlic powder? Yes! Just use a few cloves and either mince them or grate them. I recommend adding to the Instant Pot along with the carrots, celery, and potatoes rather than first thing with the onions. Adding with the onions at the very beginning can cause the garlic to burn because it cooks faster than the onions.
Do I use salted or unsalted butter? It doesn’t really matter. I use salted butter, but unsalted would work fine, too.
Can I use chicken or vegetable broth instead of stock? Sure! One of the differences is that broth is seasoned (see What’s The Difference Between Stock and Broth? by The Kitchn). This recipe isn’t one where it should make a huge difference if you use broth instead, but I still recommend stock if you have it. I make my own vegetable stock on the slow cooker and keep it in the freezer in 2-cup batches until I’m ready to use it. I have a bag of vegetable scraps that I keep in the freezer, and I make stock when I have enough. I use Sonshine Kitchen’s Homemade Vegetable Broth from Kitchen Scraps recipe, but I leave out the seasonings for stock.
Will this recipe work in a 6 quart Instant Pot? Yes. I use a 6 quart Instant Pot.