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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.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Calories:
574
kcal
Author:
Carrie Barnard
Ingredients
2-3
boneless chicken breasts frozen
no need to thaw
1
Can Cream of Chicken Soup
2
cup
Milk
1/2
onion chopped
3
russet potatoes
peeled and diced
1 16
oz
bag of Frozen peas and carrots
1/2
cup
chopped celery
1
teaspoon
salt
1
teaspoon
pepper
1
teaspoon
minced garlic
1/4
tsp
Poultry Seasoning
4
cups
chicken broth
2
cans biscuits
Instructions
Place everything in the instant pot but the biscuits.
Lock the lid and set the pressure to high pressure for 30 minutes.
Do a quick release to release the pressure.
Shred chicken and return to pot.
If you want it thicker, you can thicken with cornstarch.
Meanwhile cook biscuits according to directions.
Spoon soup into bowls and serve with a biscuit on top.
Nutrition
Calories:
574
kcal
|
Carbohydrates:
73
g
|
Protein:
28
g
|
Fat:
20
g
|
Saturated Fat:
5
g
|
Cholesterol:
49
mg
|
Sodium:
1611
mg
|
Potassium:
1269
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
7901
IU
|
Vitamin C:
17
mg
|
Calcium:
183
mg
|
Iron:
5
mg