Instant Pot Chicken Pot Pie Soup–all the flavors from chicken pot pie in a soup! This super easy recipe is made in minutes in your electric pressure cooker. It can be made with raw chicken or leftover cooked turkey or chicken. Serve the soup topped with a biscuit to make it feel like the crust of a pot pie.
Get the SLOW COOKER version of the recipe here
Instant Pot Chicken Pot Pie Soup
I made this instant pot chicken pot pie soup last night for dinner and everyone loved it! It’s a very friendly and forgiving recipe. The weather this week is in the 70s so I figured I could sneak in a soup recipe.
I bought store bought biscuits for sake of ease and served them with the soup to replicate the taste of a crust of a pot pie. But you can make homemade biscuits if you have the time and inclination. I love this recipe.
365 Days Reader Jackie says, “I make pie crust crackers to go with ours.
Thaw Pillsbury pie crust and cut with pizza cutter into 2X2 strips (okay if they are not even). Place on cookie sheet and brush with a little melted butter. Bake at 375 for 12-14 minutes until golden brown and crispy. Cool to room temperature. They freeze beautifully too!” I love this idea!
This recipe makes enough for my family 2 nights in a row so you may have leftovers if you’re like us. You can halve this recipe too. Just cut all the ingredients in half and keep the same cooking time.
More Creamy Instant Pot Soup Recipes…
Instant Pot Chicken Gnocchi Soup
Instant Pot Green Chile Chicken Enchilada Soup
Instant Pot Parmesan Sausage Kale soup
Instant Pot Cheeseburger Soup
What Pressure Cooker Did You Use?
To make Instant Pot Chicken Pot Pie Soup I used my 6 quart Instant Pot Duo 60 7 in 1. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
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Instant Pot Chicken Pot Pie Soup
- Prep Time: 10
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 15 minutes
- Yield: 8 servings 1x
Description
All the flavors from chicken pot pie in a soup! This super easy recipe is made in minutes in your electric pressure cooker. It can be made with raw chicken or leftover cooked turkey or chicken. Serve the soup topped with a biscuit to make it feel like the crust of a pot pie.
Ingredients
- 2 Tbsp butter
- 1 cup diced onion
- 1 Tbsp minced garlic
- 1 1/2 lbs chicken breasts, cut into cubes (OR 3 cups diced cooked chicken or turkey)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups chicken broth
- 8 oz sliced mushrooms (optional)
- 3 cups cubed potatoes (peeled or unpeeled)
- 3 oz cooked and crumbled bacon (I used the pre-cooked bacon bits available by the salad dressings and croutons)
- 1 (12 ounce) bag frozen mixed veggies
- 1 (8 oz) package cream cheese, softened
- 3 Tbsp cornstarch
- 3 Tbsp water
- Biscuits to serve on the side, optional
Instructions
- Turn Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around. When it is melted add in the onion. Saute for 3 minutes and then add in the garlic and saute for 20 seconds. Stir in the chicken and then sprinkle it with the salt and pepper and stir. Turn off the Instant Pot.
- Pour in the chicken broth. Then add in mushrooms, potatoes and bacon.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Steam the frozen veggies according to package directions in the microwave or just throw them into the pot raw and they’ll cook eventually. Turn the pot to the saute setting and stir in the cream cheese until it is melted. In a small bowl mix together the cornstarch and water until smooth. Stir the cornstarch slurry into the pot and let it thicken the soup. Salt and pepper to taste.
- Ladle the soup into bowls and serve with biscuits.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1.
- Category: Soup
- Method: Instant Pot
Oh, Karen, this was a winner for us. My four children were over the moon and the hubby has seconds. Thank you for another amazing dinner!
★★★★★
Thanks for the 5 stars Frankie!
Hi Karen, looking to make this recipe tonight, looks wonderful. Quick question, instead of cornstarch, what about using a can of cream of chicken soup to thicken and reduce the broth to 2 cups? Thoughts?
Sure you could do that…may want to cut down on salt though since the soup will have salt in it
Can you make it without potatoes?
Sure!
That was so good my entire family said that’s a make again meal!
★★★★★
Thanks so much! I appreciate the 5 stars!
Planning to make this tonight with leftover thanksgiving turkey. Should I add the turkey at the end since it’s already cooked?
★★★★★
Really you could do it either way! Should be wonderful!
I made this tonight I live in Florida right now it’s 46 for us that’s cold. This was soo good I made my biscuits in my air fryer what a awesome dinner this was. Thanks for your recipes Karen😄
★★★★★
Yep that is cold for Florida! You get about 2 weeks a year to make soup so enjoy! haha!
This was soooooo delicious, warming and comforting on a cold snowy day! I was feeling a little under the weather today, so I cut a couple of corners by using frozen chopped onions and 2 frozen garlic cubes both of which worked fine. I wasn’t sure about bacon bits in chicken pot pie-based soup so I only used about half of the bacon bits and that was perfect for me. I added a cup of chopped celery to the sautéed onions and garlic and 3/4 tsp of poultry seasoning when I added the broth. I wanted to use low-fat cream cheese but I was afraid it might not melt well so I used half low-fat and half full-fatted and that worked well, but I’ll just use low-fat next time. We ate it with french bread and my picky husband who wishes I would “find a few recipes we both like and just make those” (spoken to someone who used to read cookbooks like novels) thought it was “really, really good!” I thought so, too! Your measurements and times are alway spot-on, Karen! Thanks so much!
★★★★★
How great! I am so glad your husband liked it!
How would I adjust this for a 3 qt. Instant Pot?
Halve all the ingredients and keep the same cooking time: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Hi there! This recipe looks amazing just wondering if they’ll cubed chicken was raw?
Thanks!
Yes it was!
This was so delicious!!! Definitely a keeper!!
★★★★★
Great! Glad you liked it 🙂
Can I use frozen chicken breast?
Are you able to cut in into cubes? This chicken needs to be cut up so it cooks at the same rate as the potatoes. If it’s frozen cubes that will be okay but if it’s frozen breasts whole, that will be too big.
Are potatoes cooked or raw before putting in?
They are raw
Awesome soup! My family really enjoyed it! I have it bookmarked for the next rainy or wintry day!!
Thanks!
★★★★★
You’re welcome! 😊
Delicious on a cold evening! ❤️
★★★★★
Glad you liked it Caryn!
How do I adjust these recipes for 8 qt instant pot? All yours are for 6 qt..
Most of the time they can be exactly the same! Sometimes the 8 quart takes more time to warm up and release pressure. As long as there is enough liquid you should be fine to keep my recipes the same.
Did that last night. Soups are easy. Used 1-1/2 times everything. also added chopped celery, deglazed with a splash of white wine and used four rotisserie chicken leg quarters from Sam’s Club (6 for $5). Wonderful! Thank you Karen and Greg. I and My wife love all your tried and true recipes.
So glad to hear this Rich! Sounds so tasty!
I am intrigued. Is this the same as a Chicken Pot Pie Filling but thinner?
Yes!
You state this serves 8 with the nutritional breakdown, but could you go one step further please and tell me what the portion size actually is? Thanks so much.
Hi Karen, what kind of potatoes do you recommend for this recipe? Thanks!!
Russet potatoes hold up well for this recipe. You could also use yellow or red.
Hello! I’m excited to give this recipe a try tomorrow but wondered your thoughts on using frozen hash brown potatoes in place of the cover potatoes? Thanks for sharing this recipe!
Kim
I think that would work!
Karen, is there any way to make this dairy free? My twins do not do well with dairy. I thought about almond milk or coconut cream. What do you think>\?
Not sure! You could try it. The cream cheese tastes so good so it’s hard for me to think about this soup without it.
Karen, thanks for the recipe. We love chicken pot pie soup! I make pie crust crackers to go with ours.
Thaw Pillsbury pie crust and cut with pizza cutter into 2X2 strips (okay if they are not even). Place on cookie sheet and brush with a little melted butter. Bake at 375 for 12-14 minutes until golden brown and crispy. Cool to room temperature. They freeze beautifully too!
This is such a great idea! Thanks so much for sharing!
Quick question – so it’s the same cook time if you start with uncooked vs. cooked chicken? This looks fabulous and I’ll be trying it soon.
Thanks!
yes, that’s right 🙂
Yum!! Delicious, even my picky eater had second helpings should of made more biscuits!
★★★★★
So glad you liked it Jeff!
Has anyone tried this with reduced fat cream cheese?
I haven’t but I bet it would be fine.
Hi Karen,
Somewhere on the net, I found and made a recipe for Instant Pot, Chicken Casserole using Pillsbury biscuits on the bottom of a casserole dish and like a chicken pot pie on top, I didn’t copy the recipe and since I only go to a few sites, I thought I would try you. Any Ideas, it was the best and first Instant Pot meal I made. Thanks
★★★★★
wow that sounds good! I am not sure. I haven’t seen that one. But now I really want to try it 🙂
3/4 loved it (and it was surprisingly my non-picky eater who did not like it – I think he was put off by the idea of the cream cheese). Would definitely do something similar again!
★★★★
That’s pretty good I guess. It’s hard to make something everyone likes 🙂
I am thinking about buying a Instant Pot for Christmas and I just wanted to know if I can use a Crock Pot Liner in it?
I am not sure! I have never tried it. I’m not sure the bags are made to withstand that kind of heat. I would be a little nervous to try.
Just purchase the non stick replacement pot from Amazon and the need for liners is eliminated. I love mine and rarely use the stainless steel pot that came with the unit. Happy cooking!
And you didn’t tell us where you got the soup mugs???? They’re adorable!
Haha! Oh thanks! I am not positive where I got them. I think I may have gotten them from the dollar store!!!