Name: Instant Pot Chicken Pot Pie Soup Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 medium Carrots, chopped; 2 Ribs Celery, chopped; 1 large Onion, chopped (or frozen chopped); 3 cloves Garlic, minced (or 2 tsp. garlic powder); 2 medium Gold Potatoes, peeled and cut into cubes; 2 Boneless Chicken Breasts (or boneless chicken thighs); 1 teaspoon Black Pepper (or to taste); 1 teaspoon Kosher Salt (or to taste); ½ teaspoon Thyme; ½ teaspoon Minced Fresh Rosemary; 1 teaspoon Poultry Seasoning (or Italian seasoning); 2 cups Chicken Broth, low sodium; 1 cup Frozen Peas; 1 cup Heavy Cream (or half and half); 2 Tablespoons Melted Butter; 2 Tablespoons All-Purpose Flour

Jump to Recipe· 3.9 from 7 reviews

I absolutely love sharing this Instant Pot Chicken Pot Pie Soup Recipe because it’s like a warm hug in a bowl. From the tender chicken and hearty vegetables to the creamy, comforting broth, this soup hits all the right notes for me on chilly nights or any day I want something satisfying yet simple. I find it’s the perfect blend of classic chicken pot pie flavors reimagined in a cozy, easy-to-make soup that everyone can enjoy.

Why You’ll Love This Instant Pot Chicken Pot Pie Soup Recipe

When I make this soup, what really stands out is the incredible depth of flavor packed into every spoonful. The combination of thyme, rosemary, and poultry seasoning creates that nostalgic chicken pot pie taste, but the soup’s silky texture and the addition of tender potatoes and fresh peas make each bite delightfully hearty and comforting. I love how the creamy broth has just the right richness without being too heavy, perfectly coating every vegetable and shred of chicken.

Besides the taste, the ease of preparation is a massive reason I keep coming back to this recipe. Using my Instant Pot means I can throw all the ingredients in, lock the lid, and let it work its magic while I tackle other things. Plus, it’s a one-pot meal that minimizes dishes, which is always a win in my kitchen! I find it perfect for busy weeknights, cozy family dinners, and even casual get-togethers where I want a crowd-pleaser with minimal fuss.

Ingredients You’ll Need

The image shows a neat arrangement of clear glass bowls on a white marbled surface, each holding different fresh ingredients. In the center, there is a bowl with two raw, pale pink chicken pieces. Surrounding it, starting from the top left: a bowl of chopped bright green celery, a bowl with orange carrot cubes, a bowl with fresh green peas, a small bowl with a creamy pale yellow butter cube, and a clear bowl with white flour. Below these, on the left side, is a bowl of chopped red onions with white bits, and in the front row, from left to right, there are small bowls containing white salt, dark brown ground pepper, sliced garlic cloves, pale yellow potato cubes, and dried green herbs. The glass bowls allow the colors and textures of each ingredient to be clearly seen. Photo taken with an iphone --ar 4:5 --v 7

This Instant Pot Chicken Pot Pie Soup Recipe uses simple, accessible ingredients that each bring something important to the table. From fresh veggies that add vibrant texture and color to herbs that infuse the soup with warm, inviting aromas, every component works together to create a deliciously balanced dish.

Carrots (2 medium, chopped): Add sweetness and a lovely pop of color that brightens the soup.
Celery (2 ribs, chopped): Provides a subtle earthiness and crunch, essential for that classic pot pie flavor.

Onion (1 large, chopped): Builds a savory foundation—frozen chopped onions work well for convenience.
Garlic (3 cloves, minced): Brings aromatic depth; garlic powder is a fine shortcut if pressed for time.
Gold potatoes (2 medium, cubed): Create a creamy texture and help make the soup truly filling.

Boneless chicken breasts (2): The star protein that turns this into a satisfying meal with tender, shredded goodness.
Black pepper and kosher salt (1 tsp each): Essential to balance and enhance all the flavors naturally.
Thyme (½ tsp) and fresh rosemary (½ tsp minced): Herbal notes that mimic a homemade chicken pot pie’s warming essence.

Poultry seasoning (1 tsp): Brings a perfect blend of spices that ties the whole dish together.
Chicken broth (2 cups, low sodium): The flavorful base that keeps the soup moist and delicious without overpowering it.
Frozen peas (1 cup): Add a touch of sweetness and vibrant green color at the end.

Heavy cream (1 cup): Or half and half for a lighter version, making the soup creamy and luxurious.
Melted butter (2 tbsp) and all-purpose flour (2 tbsp): Used to thicken the soup into that perfect velvety consistency.

Directions

Step 1: Begin by adding the chopped carrots, celery, onions, garlic, and cubed potatoes into your Instant Pot. Nestle the chicken breasts right in on top of the veggies.

Step 2: Sprinkle the black pepper, kosher salt, thyme, rosemary, and poultry seasoning over everything. Pour in the chicken broth, ensuring it covers the ingredients to produce a flavorful base.

Step 3: Secure the Instant Pot lid and set the steam release to the sealing position. Select the Pressure Cook function on high and set the timer for 8 minutes.

Step 4: When cooking finishes, allow the pot to naturally release pressure for 10 minutes. This natural release keeps the chicken tender and locks in flavor. After 10 minutes, carefully switch the steam release to venting to release any remaining pressure, then open the lid.

Step 5: Using tongs or a slotted spoon, remove the chicken breasts to a plate and shred them finely with two forks. Meanwhile, melt the butter and stir in the flour until you have a smooth paste—you’ll use this for thickening.

Step 6: Turn on the Sauté function on your Instant Pot. Add the frozen peas and heavy cream, stirring to combine and heat through gently.

Step 7: Return the shredded chicken to the pot and stir it into the creamy mixture. Once the liquid begins to bubble, slowly stir in the butter-flour paste and continue simmering until the soup thickens to your liking.

Step 8: Cancel the Sauté function and serve your soup hot, ideally with warm biscuits or crusty bread for dipping. Enjoy every comforting spoonful!

Servings and Timing

This Instant Pot Chicken Pot Pie Soup Recipe makes approximately 6 hearty servings, perfect for sharing with family or having delicious leftovers. Prep time is just 10 minutes, which includes chopping vegetables and mixing your thickening paste. The cook time under pressure takes about 12 minutes, with a 10-minute natural release to ensure tender chicken and melded flavors. Altogether, you’re looking at roughly 32 minutes from start to finish, making this a fantastic, quick dinner option without sacrificing homemade goodness.

How to Serve This Instant Pot Chicken Pot Pie Soup Recipe

A close-up view of a white scalloped bowl filled with creamy chicken and vegetable stew. The dish has a thick, pale yellow sauce mixed with shredded white chicken pieces, bright green peas, and soft chunks of orange carrots. The texture looks smooth and rich, with small flecks of seasoning throughout. The bowl is placed on a white marbled surface, and part of a woman's hand holding the bowl is visible on the lower right corner. photo taken with an iphone --ar 4:5 --v 7

I love serving this soup nice and hot because that comforting warmth brings out the best in its creamy, savory flavors. For a classic touch, I always pair it with fluffy homemade biscuits or crusty bread to soak up all the delicious broth. Sometimes I add a sprinkle of fresh parsley or chives on top for a splash of color and an herbal brightness that balances the richness.

This soup shines as a family dinner staple, but I also find it fits perfectly at casual gatherings or holiday lunches where everyone craves something filling but fuss-free. For beverages, I enjoy a refreshing iced tea with a lemon wedge to cut through the creaminess. making the meal feel extra cozy.

If you want to elevate the presentation, serving the soup in individual bowls garnished with a few extra peas and a light dusting of black pepper looks inviting and homemade. Portion-wise, a generous ladle satisfies most appetites, but it’s versatile enough that smaller servings work great as a starter before the main course.

Variations

One of the best things about this Instant Pot Chicken Pot Pie Soup Recipe is how adaptable it is. If you don’t have chicken breasts on hand, chicken thighs work wonderfully and often yield even juicier meat. For a quicker fix, using pre-cooked shredded chicken added after pressure cooking cuts down on cook time and prep.

If you need a gluten-free version, simply replace the all-purpose flour with a gluten-free blend or cornstarch for thickening. For dairy-free or vegan adaptations, plant-based milk such as oat or cashew milk can be swapped for the heavy cream, and chickpeas or a firm plant-based chicken substitute can replace the chicken.

Flavor-wise, you can customize the herbs to suit your taste — swapping poultry seasoning for Italian herbs or fresh basil adds a different complexity. Alternatively, try adding more vegetables like corn or green beans to boost nutrition and texture. Though I highly recommend the Instant Pot for speed, you can also make this recipe on the stovetop by simmering everything in a pot for 30-40 minutes until the chicken is cooked through and vegetables are tender.

Storage and Reheating

Storing Leftovers

I recommend transferring any leftover soup into airtight containers once cooled to room temperature. Glass or BPA-free plastic containers work best to keep the flavors intact and allow for easy reheating. Stored in the refrigerator, the soup stays fresh for 3 to 4 days, making it perfect for weekday meal planning.

Freezing

This soup freezes very well! Portion it into freezer-safe bags or containers, leaving some space at the top for expansion. Label each container with the date, and it’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw the soup in the refrigerator overnight before reheating.

Reheating

To maintain the best texture and flavor, I gently reheat this soup on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If the soup has thickened too much in the fridge or freezer, add a splash of chicken broth or milk to loosen it up. Avoid microwaving at high heat for long periods as it can break the cream’s smooth texture and dry out the chicken.

FAQs

Can I use frozen chicken breasts directly in this Instant Pot Chicken Pot Pie Soup Recipe?

Yes! You can add frozen chicken breasts straight into the Instant Pot. Just increase the pressure cooking time by about 5 minutes to ensure the chicken cooks through completely. The natural release remains the same to keep the chicken tender.

Is there a way to make this soup thicker without using a butter-flour paste?

Absolutely. You can mash some of the cooked potatoes directly in the pot before adding the peas and cream, which naturally thickens the soup. Another option is stirring in instant mashed potato flakes or using cornstarch slurry instead of the flour-butter mixture.

Can I substitute other vegetables in this recipe?

Definitely! Frozen mixed vegetables work great if you want to save time chopping or add different textures. Corn, green beans, or even diced parsnips complement the flavors really well and personalize the soup to your liking.

How can I make this recipe vegan or vegetarian?

Swap the chicken for chickpeas or a plant-based meat substitute, use vegetable broth instead of chicken broth, and replace heavy cream with coconut or cashew milk. Skip the butter or use a vegan butter alternative. These swaps keep the recipe cozy and satisfying without animal products.

Can I make this soup ahead of time and reheat it later?

For sure! This soup tastes even better the next day after the flavors have had time to meld. Just store it in the refrigerator and reheat gently on the stovetop. I love making it in advance for easy weeknight dinners or meal prep.

Conclusion

I can’t recommend this Instant Pot Chicken Pot Pie Soup Recipe enough—it combines all the best parts of a classic pot pie with the ease and comfort of a creamy soup. Whether you’re looking for a quick weeknight dinner or a cozy meal to share on a chilly evening, this soup consistently delivers flavor, warmth, and satisfaction. I hope you enjoy making and eating it as much as I do!