Homemade Chicken Pot Pie Soup in the Instant Pot® recipe

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Ingredients

3 tablespoons salted butter
1 medium onion, diced
1 clove garlic, minced
3 cups chicken stock
2 cups
2 (8 ounce) skinless, boneless chicken breast halves
2 teaspoons Italian seasoning
salt and ground black pepper to taste
½ cup milk
4 tablespoons cornstarch
½ cup heavy cream

Nutrition Info

267.7 calories
carbohydrate: 14.7 g
cholesterol: 83.5 mg
fat: 15.6 g
fiber: 2.3 g
protein: 18.1 g
saturatedFat: 9.1 g
servingSize: -
sodium: 472.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.

  2. Add chicken stock, frozen vegetables, chicken, Italian seasoning, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  4. Combine milk and cornstarch in a small bowl, pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened, about 5 minutes.

  5. Remove chicken and shred with 2 forks. Return meat to the pot, turn off the heat, and mix in heavy cream.

Recipe Yield

6 servings

Recipe Note

I find it so funny how the best-tasting recipe uses simple (and minimal) ingredients. No need for any fancy Nancy over here with this homemade chicken pot pie soup! Serve topped with a biscuit.

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