Hey there! So, let me tell you about this Instant Pot Chicken Pot Pie Soup. It’s become a bit of a staple in my house, especially when the weather gets that little bit nippy. I remember the first time I made it, I was trying to impress my in-laws (why do I always do that?). Spoiler alert: it worked! There’s something about the warm, creamy broth and tender chicken that just feels like a hug in a bowl.
Why You’ll Love This
I whip this soup up whenever I’m in need of comfort food that’s not just a carb-fest (though, let’s be honest, carbs are great). My family absolutely devours it because it tastes like you’ve been cooking all day, but it really only takes about 30 minutes in the ol’ Instant Pot. Plus, you can pretty much throw in whatever veggies you have lurking in the fridge. Once, I used up a sad-looking bag of spinach and it turned out great (who knew?).
Ingredients You’ll Need
- 1 lb chicken breasts (or thighs if you prefer; they’re a bit juicier in my opinion)
- 3 cups chicken broth (homemade is fab, but store-bought works like a charm)
- 1 cup heavy cream (I’ve swapped this for half-and-half in a pinch)
- 1 onion, chopped (tip: I cry every time, so I usually recruit my spouse for this part)
- 3 carrots, sliced
- 3 potatoes, diced
- 1/2 cup frozen peas
- Salt and pepper to taste
- A splash of Worcestershire sauce (totally optional but adds a nice depth)
- 1 tbsp olive oil
How to Make It
First, set your Instant Pot to sauté and let it heat up a bit. Add the olive oil, then toss in the onions. Sauté until they’re just starting to brown. This is where I usually sneak a taste because… why not?
Next, add the chicken, carrots, and potatoes. Pour in the chicken broth and give it a good stir. Don’t worry if it looks a bit like a science experiment at this point; it comes together, promise!
Seal the lid, set the Instant Pot to high pressure for 10 minutes, and let it do its thing. (You can use this time to do something fun, maybe dance around the kitchen?)
Once it’s done, do a quick pressure release. Carefully remove the chicken, shred it with two forks, and return it to the pot. Stir in the cream and peas, and maybe a bit of salt and pepper. Give it another taste (because quality control is key).
Notes
If you find it a tad too thick, just add a splash more broth. I once tried adding too much cream and it was like drinking soup-flavored coffee. Lesson learned!
Variations
I’ve tried adding corn for a bit of sweetness, and once, I tossed in some leftover bacon (who doesn’t love bacon?). I don’t recommend using broccoli, though; it turned into a weird, green mush. Not my finest hour.
Equipment Talk
No Instant Pot? A slow cooker works, but you’ll need to adjust the times. I once used a regular pot, too – just keep an eye on it.
Storing Your Soup
Store leftovers in the fridge for up to three days, though honestly, in my house, it never lasts more than a day! If freezing, just skip the cream until you’re reheating.
Serving Up Some Love
I love serving this with a crusty baguette for dipping. My kids dip everything, even if it’s not ‘dip-able’. Family traditions, right?
Pro Tips
I once tried rushing the sauté step and regretted it because the onions tasted raw. Take your time with it. And, for the love of all that’s creamy, don’t skimp on the broth quality!
FAQ Corner
Can I use pre-cooked chicken? Absolutely! Just add it after pressure cooking and heat through.
What if I don’t have heavy cream? Half-and-half or even evaporated milk works in a pinch. I’ve tried both.
Can I make it vegetarian? Sure! Just swap chicken for chickpeas or white beans and use veggie broth.