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Instant Pot Chicken Pot Pie Soup
If you're a fan of Chicken Pot Pie then this recipe is for you! Made with chicken thighs, lots of veggies, chicken broth and cream! A hearty and comforting dinner to make on repeat all winter long!
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
- whisk
📝 Preparation Steps
1
Press the Sauté button on the instant pot. Add in olive oil, carrots, onions, celery, salt and pepper and sauté for ⏱️ 8-10 minutes or until softened and caramelized. Add in garlic and sauté for ⏱️ 1 minute.
olive oil2 tbsponions, diced2pepper1 tspgarlic, minced3 cloves
2
Add half of the cooked vegetables and 2 cups of broth to a high powered blender and purée for ⏱️ 1 minute until smooth.
3
Return vegetable purée to the instant pot along with the chicken thighs, sage, oregano, thyme, bay leaves and remaining 2 cups of bone broth. Cover with the lid and seal. Pressure cook on high for ⏱️ 30 minutes.
chicken thighs3 lbsfresh sage1 tbspfresh oregano1 tbspfresh thyme2 tsp
4
Manually release the pressure then carefully remove the lid. The chicken should be fall apart tender and shred easily with a pair of tongs. Remove the bay leaves then add in the peas, corn and cream. Stir to combine.
5
To thicken the soup, scoop out 1/2 cup of the liquid and whisk in 2 tbsp of cornstarch. Press the sauté button and add in the soup and cornstarch mixture (slurry) back to the instant pot. Let it come to a simmer and cook for ⏱️ 2-3 minutes or until you reach your desired thickness. Serve with homemade buttermilk biscuits and fresh parsley on top. Grated parmesan is also delicious on top!
fresh parsley, chopped2 tbsp
Nutrition Facts
calories
533 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
1191 mg
protein Content
31 g
trans Fat Content
0.1 g
cholesterol Content
186 mg
carbohydrate Content
17 g
saturated Fat Content
12 g
unsaturated Fat Content
23 g
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