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Many reader friends have sent me messages, expressing their excitement about receiving an Instant Pot for Christmas. I even gifted an Instant Pot to my sister-in-law who will be returning to work this year and has four kids. I have a number of Instant Pot recipes sitting in my recipe files, just waiting to be shared…
So, today, let’s make an Instant Pot meal. I know many reader friends are just itching to put their magical pot to use (<–in the ’60s using those two words together, magical pot, would have meant something very different, lol).
There are a few Instant Pot recipes in the Live Simply archives. If you’re new to the Instant Pot, I recommend starting with a soup recipe for two reasons: 1) soup is my favorite meal to make in the Instant Pot; 2) soup is one of the easiest, hands-off meals to make in the Instant Pot. Today’s recipe is a good soup to start with, or try this creamed chicken and rice soup or this chicken noodle soup. Once you’ve made soup, try making meatballs or the reader favorite salisbury steak recipe.
Today’s Instant Pot recipe, a hearty soup, is fitting for all the chilly weather we’ve been experiencing. Actually chilly is an understatement. It’s freezing out there! Literally freezing. Can you tell I live in Florida? A place where winter doesn’t usually exist in the full extent of the word. That is, until this week when the bomb cyclone hit.
This soup is a chicken pot pie knock-off. The soup marries the flavors and heartiness of a chicken pot pie without the heaviness, or the prep work (making the dough), of an actual pie. Of course, you may also serve this soup alongside biscuits for more of a pot pie feel. The recipe makes enough to serve a large family (8 servings) or may be stretched across multiple days for a smaller family (that’s what we’ve been doing).
Even with the addition of cream, the soup reheats well, so it’s a great soup to make in advance and enjoy throughout the week. If you’re dairy-free, coconut milk/cream would probably work as a substitute for the dairy cream, or you could probably skip the cream all together. Sure, skipping the cream won’t give this soup a chicken pot pie feel, but it will still be delicious and nourishing.
Instant Pot Turmeric Chicken Pot Pie Soup (Pressure Cooker Recipe)
Inspired by the classic chicken pot pie, this soup is made with hearty veggies and shredded chicken. All the ingredients are cooked together in the Instant Pot for a quick and easy meal.
Ingredients
- 1 TB extra virgin olive oil
- 3 celery stalks diced (1 cup once diced)
- 3 medium carrots diced (1 cup once diced)
- 1/2 medium white onion diced (1/2 cup once diced)
- 1 lb white 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, low-sodium if using store-bought broth/stock
- 1 lb boneless skinless chicken breasts (about 2 breasts, depending on size)
- 2 tsp dried parsley
- 1 1/2 tsp salt **
- 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
Special Equipment:
- Instant Pot
- medium bowl for shredding the chicken
Instructions
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Set the Instant Pot to Saute, Normal Temperature. Once hot, add the olive oil.
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Saute the celery, carrots, onion, and potatoes until slightly translucent and soft.
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Add the mushrooms and garlic, and stir to combine. Press the Cancel button.
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Add the broth, making sure to scrape the bottom of the pot well.
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Add all the seasonings and chicken breast to the pot.
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Lock the lid on and set the Instant Pot to Manual, High Pressure for 10 minutes. The valve on top should be set to Sealed.
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Let the pressure release naturally for 10 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.
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Remove the chicken and shred.
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Return the chicken to the pot, along with the corn, peas, and heavy cream. Taste for seasoning (adding more salt or pepper as needed). Use the Saute function if the soup needs to be heated further after adding the cream. Serve warm.
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.
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.
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 ;)).
Love the idea of adding turmeric to soup! I really need to use my Instant Pot more than I do – great idea to make soups with it! 🙂
You’ve done it again, Kristin! This was really good. Thank you for the great recipe!
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!
Yay, Kathy! I’m so glad it worked out for you!
Hi Kristin, Do you think I could use coconut cream instead of cream? I want to make this soup! Looks delicious!
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.
Marcie, I used full fat coconut milk when I made this and it tasted great!
A new favorite in our home!
Yay, Jennifer! Thank you for coming back to share.
My family could not get enough of this soup at dinner tonight- they kept going back for more!
Yay, so happy to hear that. Glad you’re loving your Instant Pot, Leaha!
Can you make this without any cream so it’s more of a chicken noodle soup and not a creamy pot pie kind?
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.
Thank you, Kristin, for helping me finally take the step to get started with the instant pot! It has been life changing for me!
You’re welcome! It really is life-changing. Such an incredible tool for helping families get real food on the table.
Do you know how well this would do in the freezer if I left out the cream?
Hey Meredith, It should freeze great.
Delicious!