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Instant Pot Chicken Pot Pie Soup
Instant Pot Chicken Pot Pie Soup is the perfect comfort food! Loaded with simple ingredients and full of amazing flavor.
Course
dinner, Main Course, Soup
Cuisine
modern
Keyword
Chicken Corn Soup, Chicken Soup, Instant Pot Chicken Pot Pie Soup
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
297
kcal
Author
Corrie
Ingredients
6
tablespoon
butter
6
tablespoon
all-purpose flour
2
cups
milk
1
tablespoon
garlic
minced
1
cup
celery
chopped
1 ¼
cup
onion
chopped
2
cup
potato
salt
to taste
black pepper
to taste
1
cup
carrots
chopped
2 ½
cups
chicken broth
1
teaspoon
dried thyme
2
teaspoon
rosemary
2
bay leaves
1
cup
peas
1
cup
corn
3
cups
cooked chicken
shredded
Instructions
Press the "saute" button on the Instant Pot for 10 minutes. Add butter, flour, and milk. Stir with a wooden spoon.
Add salt, pepper, chopped onion, carrots, celery, and garlic. Stir.
Add the chicken broth and mix well.
Add the thyme, rosemary, and bay leaves in the Instant Pot. Add in the diced potatoes.
Add the peas to the Instant Pot, followed by the corn.
Add the shredded chicken and stir.
Let all the added ingredients warm up in the Instant Pot.
Dish and enjoy!
Video
Notes
If you don't already have cooked chicken to use for this recipe, you can make this
Instant Pot Frozen Chicken
recipe and use that instead.
You don't have to peel the potatoes if you don't want to. It just depends on what type of texture you like.
To make this soup thinner, add more broth. To make it thicker, add in a bit more flour.
Soup toppings will vary by the type of soup that you're making. For this hearty soup, fresh toppings like cilantro and chives are great.
Nutrition
Calories:
297
kcal
|
Carbohydrates:
32
g
|
Protein:
25
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
61
mg
|
Sodium:
481
mg
|
Potassium:
924
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
4066
IU
|
Vitamin C:
37
mg
|
Calcium:
149
mg
|
Iron:
3
mg