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instant pot chicken pot pie soup
Sheri

Instant Pot Chicken Pot Pie Soup

3 from 2 votes
This Instant Pot Chicken Pot Pie Soup is rich, creamy, and full of hearty chunks of chicken, carrots, celery, and potatoes in a savory gravy. It's the perfect comfort food for a chilly day! Serve it with a side of crusty bread for dipping and you'll have everyone asking for seconds.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 lb. boneless skinless chicken breasts
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup potatoes diced
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1 can 10.75 oz condensed cream of chicken soup
  • 1 can 10.75 oz condensed cream of mushroom soup
  • 1 cup milk
  • 1 tsp. dried thyme
  • Salt and pepper to taste

Equipment

  • Instant Pot

Method
 

  1. Add the chicken, carrots, celery, potatoes, onion, garlic, soups, milk, and thyme to the Instant Pot. Season with salt and pepper, to taste.
  2. Cover and set the valve to "sealing." Cook on manual pressure for 15 minutes.
  3. When the cook time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
  4. Carefully remove the lid and stir the soup. Taste and adjust seasoning as necessary.