Instant Pot Chicken Pot Pie Soup Recipe 455

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HOMEMADE CHICKEN POT PIE SOUP IN THE INSTANT POT®



Homemade Chicken Pot Pie Soup in the Instant Pot® image

I find it so funny how the best-tasting recipe uses simple (and minimal) ingredients. No need for any fancy Nancy over here with this homemade chicken pot pie soup! Serve topped with a biscuit.

Provided by Steve

Categories     100+ Everyday Cooking Recipes     Instant Pot¨     Soups, Stews and Chili

Time 50m

Yield 6

Number Of Ingredients 11

3 tablespoons salted butter
1 medium onion, diced
1 clove garlic, minced
3 cups chicken stock
2 cups Peas and carrots, frozen, unprepared
2 (8 ounce) skinless, boneless chicken breast halves
2 teaspoons Italian seasoning
salt and ground black pepper to taste
½ cup milk
4 tablespoons cornstarch
½ cup heavy cream

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Add chicken stock, frozen vegetables, chicken, Italian seasoning, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Combine milk and cornstarch in a small bowl; pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened, about 5 minutes.
  • Remove chicken and shred with 2 forks. Return meat to the pot, turn off the heat, and mix in heavy cream.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 9.1 g, Sodium 472.4 mg, Sugar 2 g

INSTANT POT CHICKEN POT PIE SOUP RECIPE - (4.5/5)



Instant Pot Chicken Pot Pie Soup Recipe - (4.5/5) image

Provided by lindaauman

Number Of Ingredients 12

2 to 3 chicken breasts, cubed (about 1 pound) depends how much chicken you prefer
1/2 small to med. onion, diced
3 ribs of celery, chopped
3 large carrots, sliced thick
3 small potatoes, cubed (not too small so they don't over cook)
2 tablespoons butter or ghee
A dash or 2 of poultry seasoning
1/2 teaspoon salt or season to taste ( You can also use Season All instead)
1/4 teaspoon pepper or season to taste
12 oz. bag uncooked dry square pot pie noodles( I used Pennsylvania Dutch brand.)
7 cups chicken broth (heated up in microwave to speed up the pressure) or 7 cups of water mixed with 7 teaspoons of Chicken Base ( made with hot water) I added some chicken base to my chicken broth to make the chicken flavor more intense
1 10-oz bag frozen mixed vegetables, thawed and warmed

Steps:

  • Add a dash of pepper to the cubed chicken. Melt butter in pressure cooker on high saute. Next, lightly brown cubed chicken in pressure cooker for about a minute or Press the cancel/warm to cancel. Add onions, celery, carrots, potatoes, thyme, salt, pepper, uncooked noodles and broth mixture (in this order) Close lid and turn pressure cooker on HP and cook for 6 minutes. Will take around 10 to 15 minutes to come to pressure. Once finished open with quick release. Stir pot and stir in warm mixed vegetables.

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