Chicken Pot Pie Soup
Loaded with tender chicken and packed with vegetables, this hearty soup is done in a matter of minutes!
Servings: 12 people
Calories: 431kcal
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
Nutrition
Serving: 1portion | Calories: 431kcal