How to cook Instant Pot Chicken Pot Pie Soup Magic in 30
Taste the coziest comfort food! Our Instant Pot Chicken Pot Pie Soup Magic is creamy, easy, and a family favorite. A one-pot wonder that delivers all the classic flavors of chicken pot pie in a soul-warming soup, ready in a flash.
Ingredients
- 2 tbsp unsalted butter
- 1 cup diced yellow onion from 1 medium onion
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1.5 lbs boneless, skinless chicken breasts can also use chicken thighs
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- ½ tsp poultry seasoning
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- 1 cup frozen peas
- 1 cup frozen corn
- ¾ cup heavy cream or half-and-half
- 3 tbsp cornstarch mixed with 3 tbsp cold water to make a slurry
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Sauté Aromatics: Set your 6-quart Instant Pot to the 'Sauté' function on high. Add the butter and let it melt. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Pressure Cook: Press 'Cancel' to stop sautéing. Add the whole chicken breasts, chicken broth, dried thyme, poultry seasoning, salt, and pepper to the pot. Stir gently. Secure the lid, ensure the steam release valve is set to the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') and set the timer for 10 minutes on high pressure.
- Release Pressure & Shred Chicken: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release of any remaining pressure by moving the valve to 'Venting'. Once the pin drops, open the lid. Carefully remove the chicken breasts to a cutting board and shred them using two forks. Return the shredded chicken to the pot.
- Thicken and Finish: Select the 'Sauté' function again. Stir in the frozen peas and frozen corn. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour the slurry into the simmering soup while whisking constantly to prevent clumps. Continue to simmer for 2-3 minutes until the soup has thickened.
- Add Cream & Serve: Turn off the Instant Pot by pressing 'Cancel'. Stir in the heavy cream and fresh parsley. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with extra parsley. For a true pot pie experience, serve with baked puff pastry squares, biscuits, or oyster crackers.
Notes
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Variations: For a heartier soup, you can add 1-2 peeled and diced russet potatoes along with the chicken before pressure cooking. You can also use leftover cooked chicken or turkey; just add it at the end with the peas and corn.
Topping Ideas: The best part of pot pie is the crust! Serve this soup with store-bought puff pastry baked until golden, crumbled buttermilk biscuits, or simple oyster crackers.
