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A white bowl filled with instant pot chicken pot pie soup and topped with a biscuit next to a red striped towel.
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5 from 1 vote

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.
Prep Time5 minutes
Cook Time5 minutes
Additional Time10 minutes
Total Time20 minutes
Course: Main Dish Recipes
Cuisine: American
Servings: 4 servings
Calories: 429kcal
Author: Aileen Clark

Equipment

  • The "I Love My Instant Pot" Affordable Meals Recipe Book
  • Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
  • SteamMates Wraps Compatible with Instant Pot Accessories 6 qt | Customize Your Instant Pot with Different Designs | Fits InstaPot Duo 6 qt ONLY | Spring Floral Red Duo 6 Qt

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.