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.
