Instant Pot Chicken Pot Pie Soup

A bowl of creamy chicken pot pie soup served with a biscuit on the side, showcasing tender chicken, vegetables, and a rich broth.

5 from 1 vote

Creamy and comforting, this Instant Pot Chicken Pot Pie Soup is packed with tender chicken, hearty vegetables, and a rich, velvety broth. Serve it with biscuits for the ultimate cozy meal.

Prep Time15

Cook Time25

Total Time40

Course: All Recipes, Main Course, Soup

Cuisine: American

Servings: servings

Calories: 567kcal

Author: Jeri Walker

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!

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.

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