Can I use pre-cooked chicken in Instant Pot Chicken Pot Pie Soup?

Yes. Cook the vegetables first, then add the cooked chicken after pressure cooking and stir it in long enough to heat through. That keeps the chicken tender and prevents it from drying out.

What if I do not have heavy cream?

Half-and-half works well in a pinch, and evaporated milk is another option. The soup will still feel creamy, though slightly lighter. That makes it flexible enough for different kitchens and preferences.

Can I make this vegetarian?

Absolutely. Swap the chicken for chickpeas or white beans and use vegetable broth instead of chicken broth. You still get a satisfying, cozy bowl, just in a different style.

Can I make this in a slow cooker?

Yes. A slow cooker works fine, though the timing changes. You will need to cook it longer, and the flavor will still be comforting and hearty.

Is this recipe good for healthy weeknight dinners?

It can be. Instant Pot Chicken Pot Pie Soup gives you protein, vegetables, and a balanced creamy finish, so it fits well into Instant Pot Healthy Soups and weeknight dinner plans without feeling bland or boring.

Why do people love this so much?

Because it tastes like the comfort of chicken pot pie without all the extra work. It is cozy, filling, and practical, which is exactly why it keeps landing in searches for Instant Pot Recipes Dinners Healthy , Insta Pot Soup Recipes Easy , and Homemade Soup Instant Pot .

Instant Pot Chicken Pot Pie Soup Recipe | Cozy Creamy Dinner in 30 Minutes

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This creamy Instant Pot chicken pot pie soup brings together tender chicken, soft vegetables, and a rich, comforting broth for a cozy one-pot meal. It tastes like classic chicken pot pie, but it comes together much faster and with far less effort.

Author: Irma
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
1 onion, chopped
4 cups chicken broth
1 cup heavy cream
2 tablespoons all-purpose flour
Salt and black pepper, to taste
1 tablespoon oil for sautéing

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Instructions

Turn the Instant Pot on to sauté mode and allow the insert to heat up for a minute or two. Add the oil, then stir in the chopped onion, diced carrots, and diced celery. Cook for several minutes, stirring now and then, until the vegetables begin to soften and the onion looks translucent.
Add the chicken pieces to the pot and cook briefly, just until the outside starts to lose its raw look and picks up a little color. Sprinkle the flour over the chicken and vegetables, then stir everything together for about a minute so the flour coats the ingredients and helps thicken the soup later.
Slowly pour in the chicken broth while stirring and scrape the bottom of the pot well so no browned bits remain stuck underneath. Keep stirring until the flour has dissolved into the liquid and the mixture looks smooth.
Lock the lid in place and set the Instant Pot to pressure cook on high for 10 minutes. When the cooking time ends, carefully perform a quick release and wait until the pressure has fully dropped before opening the lid.
Remove the chicken pieces if needed and shred them with two forks, or break them up directly in the pot if they are already tender enough. Return the shredded chicken to the soup and stir everything together.
Add the heavy cream and frozen peas. Stir well, then season with salt and black pepper to taste. Let the soup sit on sauté mode for a few minutes, stirring occasionally, until the peas are heated through and the broth has a creamy, smooth finish.
Taste one final time and adjust the seasoning if needed. Serve the soup hot, with parsley on top if you want a fresh finish.

Nutrition

Serving Size: 1 serving
Calories: 350 caloriescal
Sugar: 0g
Sodium: 0mg
Fat: 20 gramsg
Saturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 20 gramsg
Fiber: 0g
Protein: 25 gramsg
Cholesterol: 0mg

Find it online: https://irmacooks.com/instant-pot-chicken-pot-pie-soup/