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)
- 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
- Set the Instant Pot to Saute, Normal Temperature. Once hot, add the olive oil.
- Saute the celery, carrots, onion, and potatoes until slightly translucent and soft.
- Add the mushrooms and garlic, and stir to combine. Press the Cancel button.
- Add the broth, making sure to scrape the bottom of the pot well.
- Add all the seasonings and chicken breast to the pot.
- 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.
- Let the pressure release naturally for 10 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.
- Remove the chicken and shred.
- 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.