Description

This Chicken Pot Pie Soup brings all the cozy flavor of a classic pot pie without the crust. Creamy, hearty, and packed with chicken and vegetables, it’s an easy, comforting one-pot meal made quickly in the Instant Pot—perfect for busy weeknights and lazy Sundays alike.

Ingredients

Scale

2 tablespoons olive oil (30 ml)
1 lb boneless, skinless chicken breasts (about 450 g)
1 cup celery, diced (100 g)
1 cup carrot, sliced (130 g)
1 cup onion, finely chopped (150 g)
1/2 tablespoon garlic, minced (7 g)
2 cups Yukon gold potatoes, finely diced (320 g)
1 cup Yukon gold potatoes, quartered (160 g)
1/4 teaspoon each: black pepper, salt, dried parsley, basil, rosemary
3 cups low-sodium chicken or bone broth (720 ml)
1/2 cup milk of choice (120 ml)
1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Set Instant Pot to sauté. Heat olive oil and sear chicken breasts for 2 minutes on each side. Remove and set aside.
Add celery, carrots, onion, garlic, and dried herbs to the pot. Sauté for 2 minutes until softened.
Stir in finely diced potatoes. Place chicken on top, then layer quartered potatoes. Add broth.
Lock lid and cook on high pressure for 9 minutes. Let naturally release for 5 minutes, then quick-release the remaining pressure.
Remove chicken and large potato chunks. Blend the large potatoes with milk and 1/2 cup of broth until smooth.
Return the puree to the pot. Shred chicken, add back in, and stir well.
Garnish with chopped parsley and serve hot.

Notes

Add half-and-half for extra creaminess.

A potato masher can replace the blender for a rustic texture.

Use dried herbs if fresh aren’t available.

A splash of lemon juice at the end brightens the flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Plats
Method: Pressure Cooking
Cuisine: American