Instant Pot Chicken Pot Pie Soup Recipe
Instant Pot Chicken Pot Pie Soup Recipe is the perfect soup when you are craving chicken pot pie. This comes together quickly and easily without any effort.
Servings: 6
Cost: $17.17 Recipe, $2.86 per Serving
Ingredients
- 2-3 boneless chicken breasts frozen no need to thaw
- 1 Can Cream of Chicken Soup
- 2 cup Milk
- ½ onion chopped
- 3 russet potatoes peeled and diced
- 1 16 oz bag of Frozen peas and carrots
- ½ cup chopped celery
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon minced garlic
- ¼ tsp Poultry Seasoning
- 4 cups chicken broth
- 2 cans biscuits
Instructions
- Place the frozen chicken breasts, cream of chicken soup, milk, onion, potatoes, peas and carrots, celery, salt, pepper, minced garlic, poultry seasoning, and chicken broth in the Instant Pot. Stir to combine.
- Secure the lid and set the valve to the Sealing position.
- Cook on High Pressure for 30 minutes.
- When the cooking time is complete, carefully perform a quick release.
- Remove the chicken, shred it with two forks, then return it to the soup and stir to combine.
- If you prefer a thicker soup, stir in a cornstarch slurry (1–2 tablespoons cornstarch mixed with an equal amount of cold water) and simmer using the Sauté function until thickened.
- While the soup finishes, bake the biscuits according to the package directions.
- Ladle the soup into bowls and serve each bowl with a warm biscuit on top or on the side.
Nutrition
Calories: 574kcal | Carbohydrates: 73g | Protein: 28g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 1611mg | Potassium: 1269mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7901IU | Vitamin C: 17mg | Calcium: 183mg | Iron: 5mg
