Creamy Instant Pot Chicken Pot Pie Soup
Cozy Up with Instant Pot Chicken Pot Pie Soup!
Craving the comforting flavors of chicken pot pie but short on time? Look no further! This Instant Pot Chicken Pot Pie Soup delivers all the creamy, savory goodness you love in a fraction of the time. Forget hours of simmering – with the magic of the Instant Pot, you can have a hearty and delicious soup on the table in under 40 minutes!
This recipe is perfect for busy weeknights, chilly weekends, or anytime you need a warm and comforting meal. It’s packed with tender chicken, soft vegetables, and a rich, creamy broth that will have everyone asking for seconds. We’ve streamlined the classic pot pie flavors into an easy-to-make soup that doesn’t sacrifice any of the taste.
What makes this Instant Pot Chicken Pot Pie Soup so good?
- Quick & Easy: The Instant Pot drastically reduces cooking time.
- Comfort Food Classic: All the flavors of chicken pot pie in a cozy soup.
- Family-Friendly: A guaranteed crowd-pleaser for all ages.
- Customizable: Feel free to add different vegetables or herbs to suit your taste.
Tips for the Best Soup:
- Browning the Chicken: Don’t skip browning the chicken! It adds a ton of flavor to the soup.
- Don’t Overcook the Noodles: Add the cooked egg noodles at the very end to prevent them from becoming mushy.
- Adjust Seasoning: Taste and adjust the salt and pepper to your preference.
- Thicken if Needed: If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a little cold water and stir it in during the last few minutes of cooking.
Frequently Asked Questions
Q: Can I use a different type of noodle?
A: Yes! You can substitute the egg noodles with any other type of noodle you prefer, such as rotini or penne.
Q: Can I use frozen vegetables instead of fresh?
A: Absolutely! Frozen mixed vegetables or peas and carrots work great in this soup. Just add them along with the broth.
Q: Can I make this soup ahead of time?
A: Yes, but the noodles will absorb some of the liquid. You may need to add a little extra broth when reheating. It’s best to add the noodles just before serving for the best texture.
Q: Can I add other vegetables?
A: Definitely! Feel free to add potatoes, green beans, or mushrooms to customize the soup to your liking.
Q: Is this soup gluten-free?
A: This recipe, as written, is not gluten-free due to the flour and egg noodles. To make it gluten-free, use a gluten-free all-purpose flour blend and gluten-free noodles.
Get ready to enjoy a bowl of pure comfort! This Instant Pot Chicken Pot Pie Soup is the perfect solution for a quick, easy, and delicious meal.
Instant Pot Chicken Pot Pie Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast cut into 1-inch pieces
- 1 cup onion chopped
- 2 stalks celery chopped
- 1 cup carrots chopped
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1/2 cup cooked egg noodles
Instructions
- Turn Instant Pot to saute function. Add olive oil, then chicken. Cook until browned.
- Add onion, celery, and carrots to the Instant Pot. Cook until softened, about 5 minutes.
- Sprinkle flour over the vegetables and cook for 1 minute.
- Pour in chicken broth and stir to combine. Add thyme, salt, and pepper.
- Cancel saute function. Secure lid and set to manual/high pressure for 10 minutes.
- Quick release pressure. Stir in heavy cream and frozen peas.
- Add cooked egg noodles. Serve immediately.
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