Instant Pot Chicken Pot Pie Soup

Step 1

Add carrots, celery, onions, garlic, potatoes, and chicken into the pot.

Step 2

Add black pepper, salt, thyme, rosemary, and poultry seasoning. Then add the chicken broth.

Step 3

Close the lid and set the steam release knob to the Sealing position, if not self-sealing. Select the Pressure Cook button (High Pressure) and then the +/- button or dial to select 8 minutes.

Step 4

When the cook cycle has finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

Step 5

Pro Tip: If making biscuits, this is a good time to get them in the oven. They can bake while the pot is doing the natural release and you are finishing up the soup.

Step 6

When the pin in the lid drops back down, open the lid.Carefully remove the chicken, with the help of tongs or slotted spoon, to a plate, and shred the chicken using two forks. Set aside.

Step 7

Make a butter and flour paste. Melt butter in a pan (or microwave), and add the flour, and mix to form a paste. Set aside.

Step 8

Turn on the pot's Sauté function.

Step 9

Add frozen peas and the heavy cream (or milk). Stir to combine.

Step 10

Add the shredded chicken back to the pot. Stir to combine.

Step 11

Once the liquid starts to bubble add the butter-flour paste to the soup. Stir and let simmer until the soup thickens.

Step 12

Cancel the Sauté setting.

Step 13

Serve hot with biscuits or crusty bread.