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In the fast-paced world we live in, the Instant Pot has become a kitchen hero, especially when it comes to whipping up meals in a fraction of the time. Utilizing the pressure cooking feature of the Instant Pot for the Creamy Chicken Delight Pot Pie Soup not only saves time but also infuses the chicken and vegetables with rich flavors. The pressure cooker locks in moisture, ensuring that your chicken remains tender and juicy while simultaneously cooking the vegetables to perfection. This method is particularly advantageous for busy weeknights when you want to serve a wholesome meal without spending hours in the kitchen.

Easy Instant Pot Chicken Pot Pie Soup

Warm up this season with Creamy Chicken Delight Pot Pie Soup, a comforting twist on the beloved classic. Enjoy tender chicken, vibrant veggies, and a rich, creamy broth all in one bowl. Made effortlessly in an Instant Pot, this recipe is perfect for busy weeknights. Customize it with your favorite ingredients, pair it with a crusty bread or biscuit topping, and savor the heartwarming flavors. It's cozy, delicious, and sure to become a family favorite.
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Ingredients
  

1 lb boneless, skinless chicken breasts, cubed

4 cups chicken broth

2 cups diced potatoes (russet or Yukon gold)

2 cups frozen mixed vegetables (carrots, peas, corn)

1 medium onion, diced

3 cloves garlic, minced

1 cup heavy cream

1/2 cup all-purpose flour

2 tablespoons olive oil

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

Salt and pepper, to taste

Optional: Fresh parsley for garnish

Optional: Biscuit dough (store-bought or homemade) for topping

Instructions
 

Sauté the Aromatics:

    - Set your Instant Pot to the 'Sauté' mode. Add olive oil and let it heat for a minute. Add the diced onions and minced garlic. Sauté for 3-4 minutes until they are soft and fragrant.

      Brown the Chicken:

        - Add the cubed chicken breasts to the pot. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.

          Add the Vegetables and Herbs:

            - Stir in the diced potatoes, frozen mixed vegetables, thyme, rosemary, salt, and pepper. Combine all ingredients well.

              Add the Liquid:

                - Pour the chicken broth into the pot, making sure to scrape any browned bits off the bottom to deglaze. Be careful not to exceed the Instant Pot's maximum fill line.

                  Cook Under Pressure:

                    - Seal the Instant Pot lid and set it to 'Manual' or 'Pressure Cook' on high for 10 minutes.

                      Prepare the Creamy Base:

                        - While the soup is cooking, in a small mixing bowl, whisk together the heavy cream and flour until smooth. This will help thicken your soup.

                          Release the Pressure:

                            - Once the cooking time is done, do a quick release of the pressure. Carefully open the lid once it's safe to do so.

                              Thicken the Soup:

                                - Switch the Instant Pot back to 'Sauté' mode. Slowly stir in the flour and cream mixture until well combined. Allow the soup to simmer for an additional 5-7 minutes until it thickens to your desired consistency.

                                  Final Touches:

                                    - Taste the soup and adjust seasoning with more salt and pepper if needed. For extra comfort, serve hot topped with flaky biscuit dough placed on top and baked according to package instructions (if using), or enjoy as is.

                                      Garnish and Serve:

                                        - Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy this rich and comforting meal!

                                          Prep Time, Total Time, Servings: 15 mins | 30 mins | 6 servings