A warm and hearty Chicken Pot Pie Soup that captures the comforting flavors of traditional chicken pot pie in a delicious soup form.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Soup
Method:Instant Pot
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts (about 2 large breasts)
1 cup diced celery
1 cup carrot, sliced into 1/4-inch rounds
1 cup finely chopped onion
1/2 tablespoon finely minced garlic
2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 cup Yukon Gold potatoes, peeled and quartered
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
3 cups low sodium chicken broth or bone broth
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/2 cup milk of choice (almond, whole, or preferred variety)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Select sauté function on Instant Pot. Add olive oil and sear chicken breasts on each side for 2 minutes. Remove chicken and set aside; interiors will remain uncooked at this stage.
Add celery, carrots, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for 2 minutes until just translucent.
Stir in the diced potatoes. Layer seared chicken breasts on top of the vegetables and distribute the large potato quarters over the chicken.
Pour chicken broth into the pot. Secure the lid, set to high pressure, and cook for 9 minutes. Allow 5 minutes natural release, then manually release any remaining pressure.
Remove chicken breasts and large potato quarters. In a blender, combine potato quarters, milk, and 1/2 cup broth from the pot. Blend until smooth and return mixture to the pot.
Shred chicken on a cutting board, then add it back into the soup.
Stir thoroughly until soup is well combined. Garnish with fresh parsley before serving.
Notes
This soup can be made with leftover chicken or rotisserie chicken for quicker preparation.
Feel free to add other vegetables such as peas or corn for additional flavor and nutrition.