Instant Pot Chicken Pot Pie Soup

This creamy, veggie-packed twist on classic chicken pot pie turns the cozy flavors you love into a soul-warming soup, all done in minutes thanks to your Instant Pot. Tender shredded chicken steeps in a herb-infused broth with sweet peas, carrots, and flaky biscuit dumplings, bringing every spoonful a comforting hug of rich creaminess and fresh parsley brightness. Give this one-pot wonder a whirl—you’ll wonder how you ever lived without it.

Key Ingredients

Before diving into the cooking, let’s gather all the fresh and flavorful ingredients that will make this soup shine:

• 1 tablespoon olive oil: Provides a smooth, savory base for sautéing the aromatics.
• 1 medium onion, diced: Adds sweetness and depth as it softens.
• 2 cloves garlic, minced: Infuses a fragrant punch to the veggie mix.
• 2 medium carrots, diced: Bring a touch of natural sweetness and color.
• 2 celery stalks, diced: Offer a subtle earthy crunch and classic mirepoix flavor.
• 1 pound boneless, skinless chicken breasts or thighs: Delivers tender protein that soaks up all the herby broth.
• 4 cups chicken broth: Creates a rich, savory foundation for the soup.
• 1 cup frozen peas: Pop in sweet veggie goodness at the end.
• 2 cups diced potatoes (Yukon gold or russet): Thicken the broth slightly and add hearty texture.
• 1 teaspoon dried thyme: Gives an herby, slightly minty lift.
• 1 teaspoon dried rosemary: Imparts a pine-like warmth and earthiness.
• Salt and pepper to taste: Balances and enhances every flavor.
• 1 cup heavy cream: Brings luxuriously creamy body to the soup.
• 1/4 cup all-purpose flour: Thickens the broth when mixed with cream.
• 1 cup biscuit dough (store-bought or homemade) cut into small pieces for topping: Yields tender dumplings for that pot-pie vibe.
• Fresh parsley, chopped (for garnish): Offers a bright, fresh finish to each bowl.

How To Make Instant Pot Chicken Pot Pie Soup

With your ingredients all lined up, the Instant Pot turns into your faithful sidekick, cooking everything to tender perfection and layering flavors as you go. From sautéing the classic trio of onions, carrots, and celery to pressure-cooking juicy chicken and flaky biscuit dumplings atop a creamy, herb-kissed broth, you’ll be slurping this cozy soup in under an hour, hands-free most of the way.

1. Set the Instant Pot to the sauté function. Once the display reads “HOT,” add the olive oil and let it heat for about 1 minute.

2. Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and slightly translucent.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it brown.

4. Season the sautéed vegetables with salt, pepper, dried thyme, and dried rosemary, stirring to coat evenly.

5. Nestle the chicken breasts or thighs into the veggies, then add the diced potatoes and pour in the chicken broth. Stir gently to combine.

6. Close the lid of the Instant Pot and ensure the valve is set to sealing. Select the manual or pressure cook setting and set the timer for 10 minutes on high pressure.

7. When cooking finishes, perform a quick release by carefully turning the valve to venting. Once the pressure drops, open the lid, remove the chicken, and shred it with two forks.

8. Return the shredded chicken to the pot and stir in the frozen peas.

9. In a small bowl, whisk together the heavy cream and flour until smooth. Pour this slurry into the soup, then switch to sauté mode and cook for a few minutes, stirring constantly, until the soup thickens.

10. Scatter the biscuit dough pieces across the surface of the hot soup. Close the lid again, set the valve to sealing, and pressure cook on high for an additional 5 minutes.

11. Perform another quick release, open the lid, gently stir to incorporate the dumplings, and ladle into bowls. Garnish with chopped fresh parsley and serve hot.

Serving Suggestions

Bring this rich, comforting soup to the table with flair—whether you’re feeding hungry family or hosting friends for lunch. Here are a few ideas to elevate every bowl:

• Extra Herb Garnish: Sprinkle more fresh parsley or thyme leaves on top for a pop of green and freshness.
• Crusty Bread on the Side: Serve with warm, crisp baguette slices for dipping into the creamy broth.
• Simple Green Salad: Pair with a tangy vinaigrette-dressed salad to cut through the richness.
• Crispy Bacon Bits: Add crumbled bacon on top for smoky crunch and an indulgent twist.

Tips For Perfect Instant Pot Chicken Pot Pie Soup

With just a few friendly tweaks, you’ll nail this recipe every time. Balance the richness, customize the veggies, and plan ahead so your soup is always at its best.

• For a heartier soup, add more vegetables like mushrooms or corn.
• Substitute half and half or milk for a lighter option instead of heavy cream.
• This soup can be stored in the fridge for up to 3 days, making it great for meal prep.
• Top with crispy bacon bits or additional herbs for extra flavor when serving.

How To Store It

Once you’ve enjoyed your first bowls, keep the rest of this comforting soup tasting fresh with these storage strategies:

• Refrigerate Properly: Transfer cooled soup into an airtight container and refrigerate for up to 3 days to preserve flavors.
• Freeze the Soup Base: Remove the biscuit topping, cool completely, then freeze the soup in freezer-safe containers for up to 2 months.
• Label and Date: Always label containers with the date to track storage time and ensure safe enjoyment.
• Store Biscuit Dumplings Separately: Keep leftover biscuits in a sealed bag at room temperature for up to 2 days or freeze them in a separate bag for future use.

Frequently Asked Questions

Here are quick answers to the most common questions about Instant Pot Chicken Pot Pie Soup:

• Q: How long does it take to prepare and cook Instant Pot Chicken Pot Pie Soup?

A: From start to finish, this recipe takes about 40 minutes. Prep time is roughly 10–15 minutes—chopping the vegetables, seasoning, and mixing the cream-flour slurry—followed by 10 minutes of high-pressure cooking for the chicken and potatoes, a few minutes sauté time to thicken, and an additional 5 minutes of pressure cooking to bake the biscuit topping.

• Q: Can I use different cuts of chicken or another protein?

A: Yes. Boneless, skinless chicken thighs stay juicier and more forgiving under high pressure, while breasts yield leaner meat. You could also use cubed turkey or even pre-cooked shredded chicken—just add it after the initial cooking cycle to warm through, then proceed with the peas, cream mixture, and biscuit topping.

• Q: What can I use if I don’t have heavy cream on hand?

A: For a lighter soup, substitute half-and-half or whole milk. Because these are thinner than heavy cream, whisk them with the flour thoroughly and be prepared for a slightly less rich texture. You may need to simmer a bit longer on sauté to reach the desired thickness.

• Q: How do I ensure the biscuit topping cooks evenly without burning the soup underneath?

A: Place the biscuit dough pieces gently on top of the hot soup so they float. Close the lid on high pressure for exactly 5 minutes, then perform a quick release. The steam will cook the biscuits through without browning, creating a soft, dumpling-like finish. If you prefer a golden top, transfer the soup to an oven-safe dish and bake at 375°F for 5–7 minutes after pressure cooking.

• Q: Can I freeze or store leftovers, and how should I reheat?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, omit the biscuit topping—freeze the soup base for up to 2 months. Thaw overnight in the fridge, reheat gently on the stovetop or in the Instant Pot sauté mode, add a fresh biscuit topping or reheat leftover biscuits separately.

• Q: My soup turned out too thin or too thick. How can I adjust?

A: If it’s too thin, whisk another tablespoon of flour or cornstarch with cold water or cream and stir into the hot soup on sauté mode until it reaches the desired consistency. If it’s too thick, stir in a bit more chicken broth or milk, a quarter cup at a time, until it’s ladle-ready.

• Q: Can I add other vegetables or customize flavors?

A: Absolutely. Stir mushrooms, corn, green beans, or diced bell peppers into the soup before pressure cooking. For more robust flavor, swap half the dried herbs for fresh thyme or rosemary added after cooking, or finish with a squeeze of lemon juice or a dash of hot sauce at serving.

What Makes This Special

This Instant Pot Chicken Pot Pie Soup hits the sweet spot between effortless and impressive—tender chicken, a rich, herb-infused broth, veggie-packed delight, and melt-in-your-mouth biscuit dumplings all in one pot. It’s the perfect blend of homey comfort and pressure-cooker magic, ready faster than rolling out pastry. Feel free to print this recipe, stash it in your favorite binder, and share your thoughts or questions below—let’s chat about your spin on this creamy twist!

Print Recipe

Instant Pot Chicken Pot Pie Soup

Author: Annie Parker Courses: Lunch

Difficulty: Intermediate Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Calories: 610

Description

Tender shredded chicken steeps in a rich, herb-infused broth with sweet peas, carrots, and flaky biscuit dumplings. Each spoonful warms you with creamy comfort and fresh parsley brightness.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 pound boneless, skinless chicken breasts or thighs

• 4 cups chicken broth

• 1 cup frozen peas

• 2 cups diced potatoes (Yukon gold or russet)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper to taste

• 1 cup heavy cream

• ¹⁄₄ cup all-purpose flour

• 1 cup biscuit dough (store-bought or homemade) cut into small pieces for topping

• Fresh parsley, chopped (for garnish)

Instructions

1. Set the Instant Pot to the sauté function. Once hot, add the olive oil and heat for a minute.
2. Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables are softened.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Season the sautéed vegetables with salt, pepper, dried thyme, and dried rosemary.
5. Add the chicken breasts or thighs to the pot, followed by the diced potatoes and chicken broth. Stir to combine.
6. Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the manual or pressure cook setting and cook on high pressure for 10 minutes.
7. After the cooking time is up, do a quick release of the pressure. Once the pot is safe to open, remove the chicken and shred it using two forks.
8. Return the shredded chicken to the pot. Stir in the frozen peas.
9. In a small bowl, mix the heavy cream and flour until smooth. Stir this mixture into the soup. Turn the Instant Pot to sauté mode and cook for a few minutes until the soup thickens.
10. Add the biscuit dough pieces to the top of the soup. Close the lid again and set to high pressure for an additional 5 minutes.
11. Once done, perform a quick release again. Gently stir the soup and serve hot, garnished with fresh parsley.

Note

• For a heartier soup, add more vegetables like mushrooms or corn.
• Substitute half and half or milk for a lighter option instead of heavy cream.
• This soup can be stored in the fridge for up to 3 days, making it great for meal prep.
• Top with crispy bacon bits or additional herbs for extra flavor when serving.

Keywords: instant pot soup, chicken pot pie soup, pressure cooker recipe, creamy chicken soup, one pot meal, meal prep