This hearty Instant Pot chicken pot pie soup has all the flavors of traditional chicken pot pie but comes together in just minutes! Loaded with tender chicken, vegetables, and potatoes in a rich, creamy broth, it's pure comfort food that's perfect for busy weeknights.
If you love hearty soups, try my Instant Pot Chicken Gnocchi Soup or Easy White Chicken Chili next!
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This instant pot soup is just like my easy Chicken Pot Pie with Puff Pastry, but even easier! The pressure cooker cooks it in a fraction of the time, and there's no pie crust to fuss with. Just top each bowl with these easy Drop Biscuits without Milk or my Dairy Free Homemade Biscuits for the easiest pot pie ever!
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How To Make Instant Pot Chicken Pot Pie Soup
Quick Overview
- Sauté vegetables and seasonings.
- Pressure cook with broth and potatoes.
- Stir in cornstarch slurry, cooked chicken, and vegetables.
- Serve with biscuits.
Step-by-step instructions
- Step 1: Set the Instant Pot to the Sauté mode. Add 2 tablespoons olive oil, then stir in diced carrots, celery, and onion. Cook for 3-4 minutes until softened. Add 2 teaspoons minced garlic cloves and stir for 30 seconds until fragrant.
- Step 2: Sprinkle in salt, garlic powder, dried parsley, dried thyme, and black pepper. Stir to coat the vegetables. Cancel the Saute mode. Add chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze. Add diced potatoes. Lock the lid, set to High Pressure, and set the cook time for 4 minutes.
- Step 3: Let the Instant Pot naturally release for 5 minutes, then carefully quick release the remaining pressure. Whisk evaporated milk with cornstarch in a small bowl to create a slurry.
- Step 4: Turn the Instant Pot to Sauté mode. Stir in the cornstarch slurry, followed by the cooked chicken, drained corn, and frozen peas. Let the soup simmer for 3 to 5 minutes, stirring occasionally, until thickened.
- Step 5: Give the soup a final stir to ensure everything is well combined. Taste and adjust seasoning if needed. Turn off the Instant Pot and let the soup sit for a few minutes to finish thickening.
- Step 6: Ladle the creamy chicken pot pie soup into bowls and serve warm with biscuits on the side. Enjoy!
Pro Tip: For an extra creamy texture, blend or mash a portion of the soup before adding the chicken and vegetables.
Recipe Ingredients
You can make this hearty, creamy chicken soup with simple ingredients from your fridge and pantry.
- Chicken. Use leftover chicken. I like to use Air Fryer Chicken Breast, Smoked Whole Chicken, Instant Pot Chicken Breast, or rotisserie chicken.
- Vegetables. Fresh carrots, celery, onion, and potatoes build the soup’s base, while frozen peas and canned corn add sweetness.
- Broth. Low-sodium chicken broth lets you control the salt level.
- Evaporated Milk. It makes the soup creamy without separating. Do not substitute regular milk.
- Seasonings. Thyme, parsley, garlic, salt, and pepper give this soup its classic pot pie flavor.
See the printable recipe card below for quantities and a complete list of ingredients.
Substitutions and Variations
- Chicken – Swap in shredded turkey or diced cooked skinless chicken thighs for a richer flavor. Rotisserie chicken makes it super easy. Because I sometimes don't plan ahead, I make Frozen Chicken Breast in Instant Pot first, then make the soup.
- Potatoes – Yukon Gold and russet potatoes work best, but red potatoes can be used (no peeling needed). You can also use sweet potatoes.
- Vegetables – Mix it up by adding green beans, mushrooms, or bell peppers. Firmer vegetables should go in with the potatoes. I recommend using fresh carrots and not frozen for the best flavor.
- Extra Creamy – Use half-and-half or heavy cream instead of evaporated milk for an even richer soup.
- Dairy-Free – Substitute coconut milk for evaporated milk and use olive oil instead of butter.
- Gluten-Free – Replace cornstarch with arrowroot powder or tapioca starch for thickening.
Expert Tips
- Pick the right potatoes. Yukon Gold and russet potatoes hold up best and won't fall apart.
- Don’t skip the sauté. Cooking the onions, carrots, and celery before pressure cooking builds a deeper flavor base. A few extra minutes here make all the difference.
- Thicken it the right way. Mix cornstarch with cold evaporated milk before adding it to prevent lumps.
- Adjust seasoning at the end. Since the broth and chicken already contain sodium, taste the soup before adding extra salt.
Serving Suggestions
- Biscuits on the side. A warm, flaky biscuit is the perfect match for this creamy soup. Make my homemade biscuits or use store-bought.
- Bread for dipping. Serve with crusty sourdough bread, French bread, or a slice of garlic toast to soak up every last bit.
- Salad for balance. A crisp side salad, like a simple garden salad or Caesar salad.
- Toppings for extra flavor. Sprinkle on crispy bacon bits, shredded cheddar cheese, or a handful of fresh herbs.
- Make it a meal. Pair this soup with a smoked grilled cheese sandwich.
Storage Tips
Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
Freezer: Pour cooled soup into freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over medium heat, stirring occasionally. If the soup is too thick, add a splash of broth or milk to loosen it up. You can also heat it in the microwave in 30-second intervals, stirring in between.
Recipe FAQs
Yes! If using raw chicken, add two boneless, skinless chicken breasts or 3-4 thighs along with the broth and seasonings. Pressure cook for 15 minutes, then natural release for 10 minutes. Quick release any remaining pressure. Add the diced potatoes and pressure cook for 4 minutes, following the rest of the recipe. This will prevent mushy potatoes.
Yes. Sauté the vegetables in a large pot, add broth, potatoes, and seasonings, then simmer for 15-20 minutes until the potatoes are tender. Stir in the thickener, cooked chicken, and remaining veggies, then let it thicken before serving.
Arrowroot powder or tapioca starch works as a 1:1 substitute. You can also mash some of the potatoes into the broth for natural thickening.
Still craving more?
... check out these soup recipes:
Instant Pot Chicken Pot Pie Soup
Ingredients
- 2 tablespoons olive oil
- 4 large carrots diced
- 4 celery stalks diced
- 1 large onion diced
- 2 teaspoons garlic minced
- 1½ teaspoons salt
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 6 cups chicken broth low sodium
- 5 medium potatoes cut into ½-inch pieces
- 1½ cups evaporated milk (1 can)
- 3 tablespoons cornstarch
- 4 cups cooked chicken diced or shredded
- 1 can corn drained
- 1 cup frozen peas
- Toppings: Biscuits
Instructions
- Set the Instant Pot to Sauté mode. Add olive oil, then stir in the diced carrots, celery, and onion. Cook for 3-4 minutes until softened. Add the minced garlic and stir for 30 seconds until fragrant.
- Sprinkle in salt, garlic powder, dried parsley, dried thyme, and black pepper. Stir to coat the vegetables. Cancel Sauté mode. Pour in the chicken broth, scraping up any browned bits with a wooden spoon. Add the diced potatoes. Lock the lid, set it to High Pressure, and cook for 4 minutes.
- Let the Instant Pot naturally release for 5 minutes, then carefully quick release the remaining pressure. In a small bowl, whisk together evaporated milk and cornstarch to create a slurry.
- Turn the Instant Pot back to Sauté mode. Stir in the cornstarch slurry, followed by the cooked chicken, drained corn, and frozen peas. Let simmer for 3-5 minutes, stirring occasionally, until the soup thickens.
- Give the soup a final stir to ensure everything is well combined. Taste and adjust seasoning if needed. Turn off the Instant Pot and let the soup sit for a few minutes to allow the flavors to meld.
- Ladle into bowls and serve warm with biscuits on the side. Enjoy!
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Notes
- Use rotisserie or leftover chicken. It’s a time-saver and adds great flavor, but any cooked chicken works.
- For a heartier soup, swap evaporated milk for half-and-half or heavy cream for extra richness.
- Thicken to your liking. If the soup is too thin, let it simmer a few extra minutes. If too thick, stir in a little extra broth or milk.
- No Instant Pot? Make this on the stovetop by simmering the broth and potatoes until tender, then following the rest of the steps as written.
- Leftovers stay fresh for up to 4 days in the fridge and can be reheated on the stovetop or in the microwave.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Jeri Walker says
This is one of my go-to Instant Pot Recipes! The combination of chicken, potatoes, and veggies is perfect, and it's so simple to make!