Instant Pot recipes have been requested by many readers… and I decided to try a Chicken Pot Pie Soup! So glad I did. The soup is loaded with vegetables and the most tender chicken, and I love that it is ready to eat when you are! Topped with a homemade buttermilk biscuit or my cheesy garlic biscuits, this a complete and delicious meal, especially when you want to warm up on a chilly day! It’s a savory soup with all of the flavors of a Chicken Pot Pie.
Ingredients & Substitutions
Vegetables: I used a combination of fresh and frozen vegetables in the soup, which creates a well-balanced and flavorful soup. If using all fresh or all frozen, you may have to adjust the cooking time and it may slightly change the taste and texture of the soup.
Potatoes: Russet potatoes are great because of their starchiness. However, you could certainly use a different kind of potato like Yukon gold or red potatoes.
Seasonings: The seasonings are just right with the combination of paprika, dried oregano, kosher salt, and pepper.
Chicken: Chicken becomes juicy and tender when cooked in the instant pot. And, this is the perfect meal to throw together if you forgot to thaw the chicken! (Just make sure it is thawed enough to cut it into bite-sized pieces.) It can go right in the instant pot from frozen.
Cream of Chicken Soup: If you don’t have cream of chicken soup, you could substitute condensed cream of mushroom soup. It may alter the flavor a bit, but will still be delicious!
Biscuits: The baked biscuits top the soup to give you the flavor and texture of a crust in a chicken pot pie. I have homemade buttermilk biscuits and cheesy garlic biscuits that are both SO GOOD in this soup and on their own!
Can I Make Chicken Pot Pie Soup Ahead Of Time?
You can certainly get a head start on this soup recipe by preparing a couple of things in advance. Since the dicing and chopping will probably take a little time, get the onion, carrots, and celery cut up. Then, store them in an airtight container in the refrigerator for up to a few days. You can also get the biscuits made ahead of time, but I would not make those too far in advance, maybe a day. Once baked, allow the biscuits to cool to room temperature and then wrap them in aluminum foil. Place in refrigerator until ready to use; then, warm them in the oven at the lowest temperature for about 10 minutes before serving with the soup.
How To Store Chicken Pot Pie Soup
To store Chicken Pot Pie Soup, first, let it cool completely. Next, store it in airtight containers in the refrigerator for up to 3-4 days. I like to portion the soup for easy-to-grab and heat lunches! Reheat on the stovetop or in the microwave.
Freezing Soup
This soup can be frozen for up to three months. Let the soup cool completely before storing it in freezer-safe bags or containers that have been labeled and dated. When ready to reheat the soup, let it first thaw in the refrigerator.
More Soups
Chicken Pot Pie Soup
Ingredients
- 1 medium yellow onion, diced (about 1 cup)
- 1 ½ cups (192 g) carrots, chopped in half circles
- 1 ½ cups (151 g) celery, diced
- 1 ½ cups Russet potato, diced
- ¼ cup (15 g) fresh parsley leaves, chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 cup (240 g) chicken stock
- 2 boneless skinless chicken breasts, diced
- 1 ½ cups (201 g) frozen peas
- 1 can (15 ounces) corn kernels, drained
- 2 cans (10.5 ounces) condensed cream of chicken soup
- 1 can (16.3 ounces) homestyle buttermilk biscuits, baked
Instructions
- To the bowl of an instant pot, add onion, carrots, celery, potato, parsley, paprika, oregano, salt, pepper, chicken stock, chicken, peas, and corn kernels. Stir to combine. Top with chicken soup.
- Lock lid and close the pressure valve. Set the instant pot to "MANUAL HIGH" for 4 minutes Select "Start". The timer will start once the instant pot reaches the necessary internal temperature (about 10 minutes). Once the 4 minutes is complete, the instant pot will beep to indicate that cooking is complete.
- Do not open the pressure valve. This recipe requires a natural pressure release. This process takes about 10 minutes. At the end of the ten minutes, release the pressure valve and open the lid.
- Serve topped with a biscuit.
Video
Did you make this recipe?
You can tag me at @iamhomesteader.
I don’t have a Manual power button can I just hit the soup button or the pressure cook button and cook for the same time?
I recieved the burn warning, what did I do wrong???
No idea what you are talking about.
This soup is awesome! Delicious comfort food! Just made it today and hubs and I both loved it!! Made cheddar garlic biscuits which were perfect to break up and add to the soup in our bowls. Even better than traditional pot pie crust! I added some additional spices to the recipe (coriander, Italian spice blend, cardamom, and crushed black pepper) just because every recipe needs more seasoning when cooked in the IP. And I used frozen corn instead of canned because that is what I had on hand. This is a keeper for sure!
Loved this! I’m new to the instant pot and to be honest, I was skeptical about the 4 minutes. Veggies were perfectly cooked (skipped the corn). Cheddar biscuits on top was the kicker. Thank you!!!
What size instant pot is this recipe developed for? Looks like a volume of ingredients.
I have a 6 qt and everything fit in the pot just fine. No room to spare but it all fit nicely.
I don’t have a pressure cooker. What else can I use instead?
Your recipes look so good that I can’t hardly wait to make them !! Keep them coming , you can think up the best recipes and they are so delicious that they make my mouth water !!!!! You are a wonderful chef in my opinion!!!! Wanda Arnette