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    Instant Pot Chicken Pot Pie Soup

    If you're a fan of Chicken Pot Pie then this recipe is for you! Made with chicken thighs, lots of veggies, chicken broth and cream! A hearty and comforting dinner to make on repeat all winter long!
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 8

    Ingredients

    • 1 1/2 cups carrots, diced
    • 1 1/2 cups celery, diced
    • 2 onions, diced
    • 2 tbsp olive oil
    • 3 cloves garlic, minced
    • 2 tsp kosher salt
    • 1 tsp pepper
    • 3 lbs chicken thighs
    • 1 quart chicken bone broth
    • 1 tbsp fresh sage
    • 1 tbsp fresh oregano
    • 2 tsp fresh thyme
    • 2 tbsp fresh parsley, chopped
    • 1 cup frozen corn
    • 1 cup frozen peas
    • 1/2 cup heavy cream
    • 2 tbsp corn starch

    Instructions

    • Press the Sauté button on the instant pot. Add in olive oil, carrots, onions, celery, salt and pepper and sauté for 8-10 minutes or until softened and caramelized. Add in garlic and sauté for 1 minute.
    • Add half of the cooked vegetables and 2 cups of broth to a high powered blender and purée for 1 minute until smooth.
    • Return vegetable purée to the instant pot along with the chicken thighs, sage, oregano, thyme, bay leaves and remaining 2 cups of bone broth.
      Cover with the lid and seal. Pressure cook on high for 30 minutes.
    • Manually release the pressure then carefully remove the lid. The chicken should be fall apart tender and shred easily with a pair of tongs.
      Remove the bay leaves then add in the peas, corn and cream. Stir to combine.
    • To thicken the soup, scoop out 1/2 cup of the liquid and whisk in 2 tbsp of cornstarch.
      Press the sauté button and add in the soup and cornstarch mixture (slurry) back to the instant pot. Let it come to a simmer and cook for 2-3 minutes or until you reach your desired thickness.
      Serve with homemade buttermilk biscuits and fresh parsley on top. Grated parmesan is also delicious on top!

    Notes

    Cook chicken thighs from frozen: You can add frozen chicken thighs directly to the Instant Pot. Simply pressure cook for an additional 10 minutes.

    Nutrition Information

    Calories: 533kcalCarbohydrates: 17gProtein: 31gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 186mgSodium: 1191mgPotassium: 683mgFiber: 4gSugar: 5gVitamin A: 4708IUVitamin C: 15mgCalcium: 77mgIron: 2mg