Inspired by skillet chicken pot pie, this soup version is made with hearty veggies and chicken. Instant Pot Chicken Pot Pie Soup takes just 10 minutes to cook: a fast, comforting, and healthy meal for busy weeknights. It’s the ultimate comfort food! Add homemade flaky biscuits for a complete meal!

A bowl of Instant Pot Chicken Pot Pie Soup with crackers.
A bowl of comfort awaits! Made with simple, nourishing ingredients in under 30 minutes.

What Readers Say

“This was delicious! The potatoes were perfectly tender, and it was just like a chicken pot pie without all of the work! Served to guests and it was a hit!”

HILARY

  • QUICK & EASY: The best part about Instant Pot soup recipes is the quick cooking time. This soup takes just 10 minutes to cook. A nourishing dinner is ready in under 30 minutes!
  • ONE-POT MEAL: Since everything is made in the Instant Pot (or your favorite electric pressure cooker), there’s minimal clean up. That’s the beauty of a one-pot meal!
  • COOK ONCE, EAT TWICE: Soup is the ultimate meal prep food, without all the fuss. Make this recipe for dinner and use the leftovers for an easy lunch. Soup is fantastic to pack for a hot school lunch in a thermos, or take it to work.
  • HEALTHY: Made without cream of chicken soup or other ultra-processed ingredients, this soup is made with real-food ingredients!
  • ALLERGY-FRIENDLY: If you have food allergies in your family, make this recipe dairy-free using coconut milk. It’s already naturally gluten free.
Ingredients on the counter and pouring olive oil into the Instant Pot.

Ingredients Needed

This soup is the perfect comfort food and it’s made with the simplest of ingredients that you can find at any grocery store. Healthy meals don’t need to be complicated.

  • 1 TB extra virgin olive oil
  • 3 celery stalks, diced
  • 3 medium carrots, diced
  • 1/2 medium white onion, diced
  • 1 lb white potatoes diced (about 3 medium potatoes), no need to peel
  • 8 ounces white mushrooms, sliced or diced
  • 2 garlic cloves, minced
  • 4 cups chicken broth or chicken stock (or vegetable broth/stock)
  • 1 lb boneless skinless chicken breasts (about 2 breasts, depending on size) or boneless skinless chicken thighs
  • 2 tsp dried parsley
  • 1 1/2 tsp salt (or to taste)
  • 1 tsp dried thyme
  • 1/2 tsp turmeric powder
  • 1/4 tsp black pepper
  • 1 cup frozen corn kernels
  • 1 cup frozen petite peas
  • 1/2 cup heavy cream (or coconut cream or coconut milk from a can)

Equipment Needed

  • 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the top
  • medium bowl for shredding the chicken after cooking
  • 2 forks for shredding the chicken

Step By Step Instructions

Step 1: Saute Celery, Carrots, Onions, Potatoes

To begin, turn the Instant Pot to saute mode (press the saute button on the front of the pot). Once hot, add the olive oil. Add the celery, carrots, onion, and potatoes and saute until slightly translucent and soft, about 2-3 minutes.

Then add the mushrooms and garlic, and stir to combine. Press the Cancel button to turn off the saute mode.

Step 2: Add Broth, Seasonings, and Chicken

Add the broth, making sure to scrape the bottom of the pot well with a wooden spoon. This will loosen any bits stuck to the bottom of the pot. If left behind, these bits may cause the Instant Pot to flash a burn notice while pressure cooking.

Now add all the seasonings and chicken breasts to the pot.

Step 3: Pressure Cook for 10 Minutes

Secure the lid on the pot and set the Instant Pot to Manual, High Pressure for 10 minutes. The valve on top of the lid should be set to Sealed.

Step 4: Let Pressure Release Naturally for 10 Minutes

When the Instant is done cooking the soup, it will beep a few times. Let the pressure release naturally for 10 minutes (don’t touch the pot). The screen on the front of the pot will begin counting up, until it reads L10:00.

After 10 minutes, perform a quick release. To do this, turn the steam pressure valve on top of the lid from Sealed to Venting. Once all the pressure has been release (steam is no longer spewing from the valve), open the lid.

Step 5: Shred Chicken & Add Chicken, Peas, Corn, and Cream

Remove the tender chicken to a bowl and shred into small pieces with two forks. Add the shredded chicken, peas, corn, and cream to the soup.

If you’d like to thicken the soup, now is the time (I’ll share how to do this in the next section). Serve warm!

How to Thicken This Creamy Chicken Soup

The best way to thicken sauces and soups made in the Instant Pot is to make a “cornstarch slurry” and add this slurry after the cooking time is complete. You can do this with either cornstarch or arrowroot starch (a grain-free option).

After the soup is done cooking..

  • Whisk 1 tablespoon cornstarch or arrowroot starch with 1 tablespoon water in a small bowl (this makes a “cornstarch slurry”).
  • Add the slurry to the soup.
  • Turn on the saute mode and heat the soup for about 5 minutes, stirring frequently, until thickened.
Cooked soup in the Instant Pot.
If you’d like a thicker soup, use cornstarch and water to thicken the soup after cooking.

What to Serve With This Delicious Recipe

The only thing this soup is missing is a pie crust. Give this delicious chicken pot pie soup a true pot pie feel by serving it with homemade biscuits (the best comfort food). I’m particularly partial to fluffy einkorn biscuits. Or, make store-bought biscuits. While the soup cooks, bake the biscuits in the oven.

Here are a few more side dish ideas…

Spooning soup into a bowl from the Instant Pot.
Spoon into bowls and serve with biscuits (optional, but recommended).

How to Store and Reheat

  • Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
  • This soup does NOT freeze well due to the dairy.
  • Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. This soup is a fantastic option to pack in a thermos for school lunch (or work). Pair the soup with a sandwich, muffin, and/or favorite fruit. See 37 work and school lunch pairings here.

Substitutions and Variations

Make it Dairy-Free: Use coconut cream or milk from a can (not a carton which is watered down). This will add a tropical flavor to the soup, but it’s the best option for making this recipe dairy free.

Use Chicken Thighs: Chicken thighs are a frugal cut of meat and they have a stronger chicken flavor. Use boneless, skinless chicken thighs instead of breasts in this recipe; just trim the fat from the thighs before cooking.

Use Different Veggies: Add cut green beans, cubed butternut squash, broccoli or cauliflower florets, or cubed sweet potatoes.

Add Bacon: Chop a few slices of bacon and saute the pieces with the veggies. The bacon will add a delicious flavor and extra protein and healthy fat to this easy recipe.

Vegetarian Pot Pie Soup: If you want to go meat-free, skip the chicken all together and pressure cook the soup for 6 minutes. Maybe add in some extra veggies (a couple of extra potatoes or mushrooms or 1 cup of cut green beans) to make the soup hearty.

Use Rotisserie Chicken: If you’re short on time, use shredded rotisserie chicken from the store (or leftover chicken from cooking a whole chicken). Add the cooked chicken to the pot with the broth and pressure cook the soup for 6 minutes. This is also how I make quick and easy chicken noodle soup.

Holding a bowl of chicken pot pie soup.
The turmeric in the recipe gives this soup a lovely golden hue and additional nutritional benefits.

Frequently Asked Questions

Yes. If you double the recipe, there’s no need to adjust or change the cook time. Never go past the “fill line” found inside the Instant Pot liner. As long as you can double this recipe without going over that line, go for it!

Yes, use a Dutch oven or large pot. Heat the olive oil, saute the veggies, then add the spice, broth, and chicken. Bring to a boil and reduce to a simmer. Cook the soup for 25-30 minutes, or until the chicken is cooked through and the veggies are soft. Remove the chicken and shred with two forks in a bowl. Return the chicken to the pot, along with the cream, peas, and corn. Add the cornstarch or arrowroot starch and water, if desired. Simmer for an additional 5 minutes to thicken.

Yes, you can. Don’t add the cream at the end for a broth-based soup. If you’d like to add noodles, check out my Quick and Easy Instant Pot Chicken Noodle Soup Recipe.

A bowl of Instant Pot Chicken Pot Pie Soup with crackers.
4.70 from 10 votes

Healthy Instant Pot Chicken Pot Pie Soup

Inspired by classic chicken pot pie, this soup version is made with hearty veggies and chicken. A fast, comforting, and healthy meal for busy weeknights. Add homemade biscuits on top of this delicious soup for a complete meal!
Kristin Marr
Prep Time10 mins
Cook Time13 mins
Natural Pressure Release10 mins
Total Time33 mins
Course Main Course, Soup
Cuisine American
Servings 8 cups
Calories 193 kcal
Cost: $18

Equipment

  • 1 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the top
  • 1 medium bowl for shredding the chicken after cooking
  • 2 forks for shredding the chicken

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 celery stalks diced (1 cup diced)
  • 3 medium carrots diced (1 cup diced)
  • 1/2 medium white onion diced (1/2 cup diced)
  • 1 lb Yukon Gold potatoes diced (about 3 medium potatoes), no need to peel unless you prefer the texture
  • 8 ounces white mushrooms sliced or diced
  • 2 garlic cloves minced
  • 4 cups chicken broth or stock or vegetable stock/broth
  • 1 lb boneless skinless chicken breasts (about 2 breasts, depending on size) or boneless, skinless chicken thighs
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons salt or to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn kernels
  • 1 cup frozen petite peas
  • 1/2 cup heavy cream or canned coconut cream/milk (for dairy free)

Thicken the Soup (Optional):

  • 1 tablespoon organic cornstarch or arrowroot starch
  • 1 tablespoon cold water

Instructions

  • To begin, set the Instant Pot to saute mode by pressing the Saute Button. Once hot, add the olive oil.
    Pressing the saute button on the front of the Instant Pot.
  • Saute the celery, carrots, onion, and potatoes until slightly translucent and soft (about 2-3 minutes).
  • Add the mushrooms and garlic, and stir to combine. Press the Cancel button to turn off the saute function.
  • Add the broth, making sure to scrape the bottom of the pot well with a wooden spoon. Make sure there aren't any bits left on the bottom of the pot as this can cause a "burn notice" when cooking the soup.
  • Add all the seasonings and chicken breasts (or chicken thighs) to the pot.
  • Secure the lid and set the Instant Pot to Manual, High Pressure for 10 minutes. The steam pressure valve on top should be set to Sealed.
  • When the Instant is done pressure cooking the soup, it will beep a few times. Let the pressure release naturally for 10 minutes (don't touch the pot). The screen on the front of the pot will begin counting up, until it reads L10:00.
  • After 10 minutes, perform a quick release. To do this, turn the steam pressure valve on top of the lid from Sealed to Venting. Once all the pressure has been released (steam is no longer spewing from the valve), open the lid.
  • Remove the tender chicken and place in a medium-size bowl. Use two forks to shred the chicken into pieces.
    Shredding chicken in a bowl after cooking.
  • Return the shredded chicken to the pot, along with the corn, peas, and heavy cream. Taste for seasoning (adding more salt or pepper as needed). If you want to thicken the soup, see the next step. If you're happy with thickness, but want to warm it up further, use the saute function for a few minutes.
    Adding cream to the Instant Pot.
  • Thicken the Soup (Optional):
  • After adding the chicken, cream, and veggies, whisk 1 tablespoon of corn starch or arrowroot starch with 1 tablespoon water in a small bowl (this makes a "cornstarch slurry"). Add the slurry to the soup. Turn on the saute mode and heat the soup for about 5 minutes, stirring frequently, until thickened.
  • Spoon into bowls and serve warm with homemade biscuits. If you love this recipe, you'll also love my Creamy Instant Pot Chicken and Rice Soup.
    Spooning soup into a bowl from the Instant Pot.

Notes

Cooking Time Note: The soup needs to pressure cook for 10 minutes. Before the Instant Pot begins pressure cooking, it can take 5-10 minutes for the pot to reach pressure. So while the soup only takes 10 minutes to cook, the total time it takes to make this soup may be a bit longer. Keep this in mind when making dinner.
The nutritional information does not include the cornstarch. 

Nutrition

Calories: 193kcalCarbohydrates: 12gProtein: 15gFat: 9gSaturated Fat: 4gCholesterol: 56mgSodium: 973mgPotassium: 761mgFiber: 2gSugar: 2gVitamin A: 4125IUVitamin C: 18.6mgCalcium: 57mgIron: 2.8mg
Tried this recipe?Let me know how it was!
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27 Comments

  1. This sounds delicious. I was thinking of substituting bone in chicken thighs. Would I need to adjust the time at all?

  2. 5 stars
    This was delicious! The potatoes were perfectly tender, and it was just like a chicken pot pie without all of the work! Served to guests and it was a hit!

  3. Thank you, Kristin, for helping me finally take the step to get started with the instant pot! It has been life changing for me!

  4. 5 stars
    My family could not get enough of this soup at dinner tonight- they kept going back for more!

      1. Can you make this without any cream so it’s more of a chicken noodle soup and not a creamy pot pie kind?

      2. Hey Jenn, Yes you can, and yes you’re correct about the chicken noodle soup consistency. You could use a dairy-free cream if dairy is an issue.

    1. Hey Marcie, I think you could use coconut cream, or a can of coconut milk. It will definitely add a coconut flavor, I bet it would be delicious paired with the spices and other ingredients.

  5. 5 stars
    I don’t have an instapot but I just made this in my old canner/pressure cooker and it is DELICIOUS!! Thank you for the recipe!

  6. I usually put turmeric in my chicken noodle soup because of the color it adds plus it’s just so good for you. However, I have yet to make the instant pot purchase. I can’t tell you how many times I’ve almost hit the purchase button, but something has always held me back. I guess I’m not entirely convinced that I would use it that much. And from what I’ve read I would need to purchase the larger instant pot. The only thing that might convince me is how easy it’s suppose to be to make broth.

    Oh, and I think ‘magical pot’ stills has the same meaning for most people these days. Ha.

    1. It’s super easy to make broth! Also for me it’s all about the “hands off” of it. Macaroni and cheese takes me only slightly longer than on the stove top, but it’s totally hands-off once it’s in. And I can do dishes or other things while it cooks.

    2. Hey Katie, Lol, I think so too about “magical pot” ;). I read that to my husband and thought, That sounds all wrong! lol. This is the first time I’ve added turmeric, and love it. You’re right, it adds such a nice color and it’s so good for you.

      I have the 6 quart and find that it’s the perfect size for our needs. Sometimes Amazon will drop that price on that one ($60ish is the lowest I’ve seen). It took me a good year before I actually used my IP. I still don’t use it as much as I could/should, but it’s so nice to know that I can quickly make a soup or cook beans in 30 minutes. (The bean recipe is coming next ;)).

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