Instant Pot recipes have been requested by many readers… and I decided to try a Chicken Pot Pie Soup! So glad I did. It 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 garlic cheesy biscuit makes this meal a go-to recipe for my family.

Instapot Chicken Pot Pie Soup in a Cup

Instant Pot Chicken Pot Pie Soup

I am sure you have heard your friends and family rave about the Instant Pot–what it can do, I mean, there is nothing it can’t do according to its most enthusiastic owners! Well, I have to agree it is pretty amazing. How many times have you wondered what to have for dinner or forgot to take out the meat from the freezer? The Instant Pot is here to save you! I would have to say that it makes a pretty darn good Chicken Pot Pie Soup as well!

Ingredients for Chicken Pot Pie Soup Inside Instapot

Insta-Pot Chicken Pot Pie Soup Recipe

There is a bit of chopping and dicing in this recipe, but once you get that done, it’s only a matter of minutes before you have a hearty, delicious soup to serve! Just look at all those fresh ingredients going into this hearty soup. Topped with homemade cheesy garlic biscuits, this meal is perfect for those chilly nights!

Spoonful of Instapot Chicken Pot Pie Soup

How to Make Chicken Pot Pie Soup

Once you have chopped all the ingredients for this soup, it is ready to cook! Simply put all the ingredients into the bowl of the pot, topped with the cream of chicken soups.

  • Lock the lid.
  • Close the pressure valve.
  • Cook on manual high for 4 minutes (AFTER the Instant Pot has heated up for about 10 minutes)

The 4-minute timer won’t start for about ten minutes. After the four-minute cook time, the Instant Pot will beep. Wait for another 10 minutes before you open the pressure valve and serve the soup in a big soup bowl or a soup mug. The only problem with how fast this cooks is it barely gives you time to make those homemade garlic cheesy biscuits that you really should make! Enjoy! Oh, and as a side note, if you make the biscuits too far ahead of time, there may not be any left for the soup…just sayin’😉

Biscuit Dipped in Instapot Chicken Pot Pie Soup

More Soups

5 from 2 votes

Chicken Pot Pie Soup

Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Loaded with tender chicken and packed with vegetables, this hearty soup is done in a matter of minutes!


  • 1 yellow onion, chopped
  • 1 ½ cups carrots, chopped
  • 1 ½ cups celery, chopped
  • 1 ½ cups potato, diced
  • ¼ cup fresh parsley leaves, chopped
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chicken stock
  • 2 boneless chicken breasts, diced
  • 1 ½ cups frozen peas
  • 1 can (15 ounces) corn
  • 2 cans (10.5 ounces) cream of chicken, condensed soup
  • 1 can (16.3 ounces) biscuits, baked


  • Place onion, carrots, celery, potato, parsley, paprika, oregano, salt, pepper, chicken stock, chicken, peas, and corn into the bowl of an instant pot. 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.

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Reader Comments

  1. 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?

  2. 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!

  3. 5 stars
    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!!!

  4. 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

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