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Comfort food holds a special place in our hearts, embodying warmth and nostalgia in every bite. From creamy mac and cheese to hearty beef stews, these dishes are not just meals; they are experiences that evoke memories of home, family gatherings, and shared laughter. Among the vast array of comfort foods, chicken pot pie stands out as a quintessential dish, cherished for its rich flavors and satisfying textures. However, with the demands of modern life, finding the time to prepare this classic can be challenging. Enter the Chicken Pot Pie Soup—an innovative twist on the beloved recipe that captures all the essence of the original while being more accessible to the busy home cook.

Easy Instant Pot Chicken Pot Pie Soup

Warm your heart and satisfy your cravings with this Cozy Instant Pot Chicken Pot Pie Soup. This one-pot wonder captures the classic flavors of chicken pot pie in a creamy, hearty soup that's quick and easy to make. Perfect for busy weeknights, this dish combines tender chicken, vibrant vegetables, and aromatic herbs, all enhanced by the Instant Pot's magic. Enjoy a comforting meal without the fuss, and savor the nostalgia of home cooking.
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Ingredients
  

1 pound boneless, skinless chicken breasts (or thighs), diced

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 cup frozen hash brown potatoes (or diced potatoes)

1 tablespoon cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: Set the Instant Pot to Sauté mode and add the olive oil. Once hot, add the diced chicken and sauté until lightly browned, about 5 minutes. Remove chicken from the pot and set aside.

    Sauté Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Cook for about 3-4 minutes until the vegetables are softened, stirring occasionally.

      Combine Ingredients: Return the chicken to the pot. Add the chicken broth, frozen peas, frozen hash browns, thyme, rosemary, salt, and pepper. Stir well to combine.

        Pressure Cook: Close the Instant Pot lid and set to Manual high pressure for 8 minutes. Make sure the vent is sealed.

          Release Pressure: Once the cooking time is complete, carefully perform a quick release by turning the vent to release the steam.

            Add Cream and Thicken (Optional): After the pressure is fully released, open the lid and stir in the heavy cream. If you prefer a thicker soup, mix the cornstarch with a little water to create a slurry and stir it back into the soup, then let it heat through for a few minutes.

              Serve: Taste and adjust seasoning as necessary. Ladle the soup into bowls and garnish with fresh parsley.

                Enjoy: Serve hot, paired with crusty bread or biscuits for a deliciously comforting meal.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6