Instant Pot Chicken Pot Pie Soup
Chicken pot pie in soup form is all of the delicious pot pie filling you love, and it's just hearty enough to be called a meal.
Servings: 4 servings
Calories: 429kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup diced cooked chicken
- 1 12-ounce bag frozen mixed vegetables
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried sage
- 1 bay leaf
- 1 cup heavy whipping cream
- 1/2 cup all-purpose flour
Instructions
- Set instant pot to saute. Put oil and onion into instant pot. Cook onion 2 minutes, until soft.
- Add in garlic and cook an additional 30 seconds, until fragrant.
- Add chicken broth and deglaze the bottom of the pot.
- Mix in chicken, mixed vegetables, salt, pepper, parsley, sage, and bay leaf.
- Close lid and set pressure release valve to sealing.
- Press manual or pressure cook button and adjust time to 2 minutes.
- Quick release pressure.
- In a small bowl, whisk together cream and flour.
- Whisk cream mixture into soup.
- Remove bay leaf.
- Serve, topped with biscuits.
Notes
Variation: Leftover turkey may be used in place of chicken.
Nutrition
Serving: 11/2 cups | Calories: 429kcal | Carbohydrates: 20g | Protein: 13g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1569mg | Fiber: 2g | Sugar: 4g