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Instant Pot Chicken Pot Pie Soup

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You are going to love this fun and delicious Instant Pot Chicken Pot Pie Soup! It’s fast, filling, and a great way to warm up on cold winter nights. I can’t believe I just said that in the middle of August, but we all know that winter will be here before we know it. We may as well embrace it and start building a collection of yummy recipes to get us through.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Instant Pot Chicken Pot Pie Soup with Pie Crust Crackers | cookingwithcurls.com

I made my Instant Pot Chicken Pot Pie Soup with Pie Crust Crackers, aren’t they cute? They are completely optional if you are following a low carb or paleo diet, but aren’t they cute?

Okay, enough of that, let’s get this soup started!!

How to make Instant Pot Chicken Pot Pie Soup:

Place the chicken breasts, chicken stock, chopped onions, and garlic into the liner of your Instant Pot…..

Instant Pot Chicken Pot Pie Soup cook cookingwithcurls.com

Secure the lid and make sure the venting knob is in the Sealing position. Press the Manual button, on the High Pressure setting, and adjust the time to 15 minutes using the – and + buttons…..

Instant Pot 15 Minutes | cookingwithcurls.com

{Now would be a good time to make your Pie Crust Crackers}

When it beeps allow the pressure to release naturally for 10  minutes, then turn the knob to release the rest and remove the lid…..

Instant Pot Chicken Pot Pie Soup done cookingwithcurls.com

Remove the chicken and place on a plate to shred. Skim the excess fat off the top of the chicken stock and add the peas, carrots, and tarragon…..

Instant Pot Chicken Pot Pie Soup veggies cookingwithcurls.com

Stir to combine. We are using the residual heat to heat the vegetables.

Whisk the warm milk with the flour in a small bowl. Press the Cancel button, then the Saute button. Add the flour mixture to the pot and stir to combine…..

Instant Pot Chicken Pot Pie Soup milk cookingwithcurls.com

Continue stirring until the soup starts to simmer and thicken. Adjust seasonings if necessary and serve…..

Warm up this winter with a big bowl of Instant Pot Chicken Pot Pie Soup served with Pie Crust Crackers | cookingwithcurls.com

Sooo yummy!! I used the exact same ingredients and seasonings as I use in my Chicken Pot Pie.

Recipe Notes:

  • Substitute thyme or any other herb of your choosing for the tarragon if you wish.
  • If you use whole milk or cream, your soup will be much creamier and thicker than mine. CashewMilk does not have the same fat content and breaks apart more than regular milk does. I have used canned Coconut milk in the past, but it is still thinner than using heavy cream or whole milk…and tastes like coconut.
  • You can use frozen chicken breasts in this recipe, it will just take longer for the pot to come up to pressure. The cooking time is the same!!
  • I always use frozen peas and carrots. You can substitute fresh, but you will need to cook them under pressure for a minute or two to soften/cook them.
  • My two chicken breasts weighed one pound. If yours weigh less, you will need to adjust your time, about 1 minute per ounce.

I cut my Pie Crust recipe in half to make my Pie Crust Crackers if you would like to make them before I get that recipe posted. I cut them into 42) 1 1/2-inch squares, but any shape will work,. I brushed them with an egg wash, poked them with a fork, and baked them for 25 minutes at 350 degrees (Each oven bakes differently so I would check them after 15 minutes just to be safe)…..

Pie Crust Crackers | cookingwithcurls.com

Additional soup recipes:

Enjoy!!

Instant Pot Chicken Pot Pie Soup with Pie Crust Crackers | cookingwithcurls.com

Instant Pot Chicken Pot Pie Soup

You are going to love this fun and delicious Instant Pot Chicken Pot Pie Soup! It comes with dairy-free and Paleo options to make it healthy as well.
4.75 from 12 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: pressure cooker soup recipe
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 286kcal
Author: Lisa Johnson

Ingredients

  • 1 pound chicken breasts
  • ½ cup chopped yellow onion
  • 1 large clove fresh garlic, minced
  • 2 cups chicken stock
  • 1 bag frozen peas and carrots
  • 1 teaspoon dried tarragon or thyme
  • ¼ cup flour or arrowroot starch
  • 2 cups warm milk
  • sea salt and ground pepper, to taste

Instructions

  • Place the chicken breasts, chicken stock, chopped onions, and garlic into the liner of your Instant Pot.
  • Secure the lid and make sure the venting knob is in the Sealing position. Press the Manual button, on the High Pressure setting, and adjust the time to 15 minutes using the – and + buttons.
  • When it beeps allow the pressure to release naturally for 10 minutes, then turn the knob to release the rest and remove the lid.
  • Remove the chicken and place on a plate to shred. Skim the excess fat off the top of the chicken stock and add the peas, carrots, and tarragon.
  • Stir to combine. We are using the residual heat to heat the vegetables.
  • Whisk the warm milk and flour in a small bowl. Press the Cancel button, then the Saute button. Add the flour mixture to the pot and stir to combine.
  • Continue stirring until the soup starts to simmer and thicken. Adjust seasonings if necessary and serve.

Notes

  • If you do not like tarragon, substitute thyme or any other herb of your choosing.
  • If you use whole milk or cream, your soup will be much creamier and thicker than mine. CashewMilk does not have the same fat content and breaks apart more than regular milk does. I have used canned Coconut milk in the past, but it is still thinner than using heavy cream or whole milk…and tastes like coconut.
  • You can use frozen chicken breasts in this recipe, it will just take longer for the pot to come up to pressure. The cooking time is the same!!
  • I always use frozen peas and carrots. You can substitute fresh, but you will need to cook them under pressure for a minute or two to soften/cook them.
  • My two chicken breasts weighed one pound. If yours weigh less, you will need to adjust your time, about 1 minute per ounce.

Nutrition

Calories: 286kcal | Carbohydrates: 18g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 88mg | Sodium: 357mg | Potassium: 751mg | Fiber: 1g | Sugar: 9g | Vitamin A: 276IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 1mg

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7 Comments

  1. I noticed in your recipe, you don’t say when to put the chicken back in the pot. Or, did I miss it somewhere???
    Thanks.

    1. No you didn’t miss it Peggy, I forgot to write in the recipe. Thanks so much for letting me know. I can see the shredded chicken in the image after the flour mixture has been added, so that is where I am going to put it in the recipe. 🙂

  2. Looks good! Can you make with already cooked rotisserie chicken? How would that effect the instant pot cooking time? Thanks

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