Instant Pot Chicken Pot Pie Soup Comforting Creamy Dish

Warm, comforting, and packed with flavor, this Instant Pot Chicken Pot Pie Soup is a must-try! With tender chicken, fresh veggies, and creamy goodness, it’s the perfect dish for cozy nights. I’ll guide you step-by-step through simple ingredients and easy instructions. You’ll soon have a delicious soup that feels like a hug in a bowl! Let’s dive into making this scrumptious recipe that everyone will love!

Ingredients

Main Ingredients

– 1 pound boneless, skinless chicken breasts

– 1 medium onion

– 3 cloves garlic

– 3 medium carrots

– 2 stalks celery

Seasonings & Liquids

– 4 cups chicken broth

– 1 cup heavy cream

– Dried thyme and rosemary

– Olive oil, salt, and pepper

Add-Ins

– 1 cup frozen peas

– 1 cup biscuit dough

– Fresh parsley for garnish

When I make Instant Pot Chicken Pot Pie Soup, I use simple, fresh ingredients. The star of the dish is the chicken. I prefer boneless, skinless chicken breasts for their ease of use. I always dice them, so they cook quickly and evenly. The onion gives a sweet flavor. Fresh garlic adds depth to the taste.

Carrots and celery add texture and nutrients. You can use any carrots you like, but I prefer regular ones. The broth is key for a rich base. I use chicken broth for a savory touch. The heavy cream makes the soup creamy and dreamy.

For seasoning, I rely on dried thyme and rosemary. They bring warmth and earthiness. Olive oil, salt, and pepper help enhance all the flavors.

When it comes to add-ins, frozen peas add a pop of color and sweetness. I also add biscuit dough. It cooks in the soup and brings comfort. Fresh parsley is the perfect garnish. It brightens the dish and adds a fresh touch.

These ingredients come together to create a warm, creamy dish that fills the soul.

Step-by-Step Instructions

Preparing the Chicken

First, set your Instant Pot to ‘Sauté’ mode and heat 2 tablespoons of olive oil. Add 1 pound of diced chicken. Cook it for about 4-5 minutes until it’s slightly browned. This gives the chicken great flavor. Once it’s done, take it out of the pot and set it aside.

Cooking the Vegetables

In the same pot, add 1 chopped medium onion, 3 diced carrots, and 2 diced stalks of celery. Sauté these for around 3-4 minutes until the onion turns translucent. Then, add 3 minced garlic cloves and keep cooking for another minute. The smell will be amazing!

Combining Ingredients

Now, return the chicken back to the pot. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of salt, and ½ teaspoon of black pepper. This mix boosts the flavor of the soup. Next, pour in 4 cups of chicken broth. Make sure to scrape the bottom of the pot to get those tasty bits.

Cooking in the Instant Pot

Close the lid and set the valve to ‘Sealing’. Choose ‘Pressure Cook’ on high for 10 minutes. This will make the chicken tender and allow the flavors to meld. After the timer goes off, carefully do a quick release by turning the valve to ‘Venting’.

Final Touches

Open the lid and stir in 1 cup of heavy cream and 1 cup of frozen peas. Let it simmer on ‘Sauté’ mode for about 5 minutes. This will help it thicken. Now, gently fold in 1 cup of biscuit dough cut into small pieces. Cook for another 5-7 minutes until they puff up. Finally, taste the soup and adjust the seasoning if needed.

Tips & Tricks

Enhancing Flavor

To boost the taste of your Instant Pot Chicken Pot Pie Soup, consider adding herbs like parsley or basil. These fresh herbs can brighten the dish. You can also try a pinch of cayenne pepper for heat. Using homemade chicken broth adds depth and richness. It makes the soup taste even better than store-bought.

Achieving Perfect Consistency

If you want a thicker soup, try stirring in a bit of flour or cornstarch mixed in water. This will help the soup reach your desired thickness. For a creamier texture, you can swap heavy cream for half-and-half or coconut milk. These options can lighten the dish while still keeping it rich.

Time-Saving Strategies

Prep your ingredients ahead of time. Chop the veggies and store them in the fridge. This way, you save time when cooking. Another great tip is to use frozen vegetables. They are quick to add and still very nutritious. This lets you whip up a tasty meal in no time.

Variations

Dietary Adjustments

You can make this soup fit your diet. For gluten-free options, try using gluten-free biscuit dough. Many brands offer ready-made dough. You can also make your own with gluten-free flour. For a lighter soup, go dairy-free. Use coconut milk or almond milk instead of heavy cream. Both options add creaminess without the dairy.

Ingredient Swaps

You don’t have to stick to chicken. Try turkey or tofu for a new twist. Both proteins offer great flavor and change the dish a bit. You can also use seasonal vegetables. Carrots and celery are great, but try adding zucchini or sweet potatoes. These changes add nutrition and color, making your soup even better.

Flavor Twists

Want to take it up a notch? Add cheese for a creamy touch. Cheddar or parmesan melts well and enhances the flavor. You can also play with herbs and spices. Try adding a pinch of cayenne pepper for warmth or fresh basil for a bright taste. The more you experiment, the more fun your soup will be!

Storage Info

Refrigeration

To store leftovers, let the soup cool first. I recommend using airtight containers. Glass or plastic containers work well. Divide the soup into smaller portions for easier storage. This helps keep it fresh and easy to reheat.

Reheating

Reheat the soup on the stove or in the microwave. If using the stove, heat it slowly over medium heat. Stir often to ensure even warmth. In the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the soup from boiling over.

Maintain the soup’s creamy texture by adding a splash of broth or cream while reheating. This helps bring back its rich flavor and consistency.

Freezing

You can freeze this soup for up to three months. Make sure to use freezer-safe containers. Leave some space at the top, as liquids expand when frozen.

For thawing, place the container in the fridge overnight. You can also use the microwave for faster results. After thawing, reheat gently on the stove. Add a bit of broth or cream if needed. This helps restore its creamy goodness.

FAQs

How can I make Instant Pot Chicken Pot Pie Soup gluten-free?

You can use gluten-free biscuit dough. Many brands offer ready-made options. You can also make your own using almond flour or coconut flour. Just replace regular flour with a gluten-free blend. Check labels to ensure they meet your needs.

Can I make this soup in advance?

Yes, you can prepare the soup ahead of time. Make the soup and let it cool. Store it in an airtight container in the fridge for up to three days. To reheat, warm it on the stove or in the microwave.

What can I substitute for heavy cream?

You can use half-and-half or whole milk for a lighter soup. Coconut milk also works well for a dairy-free option. If you want a creamy texture without the heaviness, try blended silken tofu.

How long does Chicken Pot Pie Soup last in the fridge?

The soup lasts about three to four days in the fridge. Store it in a sealed container to keep it fresh. For best flavor, eat it within two days.

Can I use fresh vegetables instead of frozen peas?

Yes! Fresh vegetables can add great flavor. If using fresh peas, add them near the end of cooking. Chop them small for even cooking. Adjust the cook time to ensure they stay crisp.

This article covered all you need to know for a delicious Instant Pot Chicken Pot Pie Soup. You learned about essential ingredients, step-by-step cooking, and helpful tips. Flavor enhancements and dietary options were also discussed.

Now, you can confidently make this warm and comforting soup. Remember, your version can be unique! Enjoy experimenting with different flavors and ingredients. Happy cookin