Hey there! You know how some days just scream for something warm and hearty? That’s when I whip out my trusty Instant Pot for this Chicken Pot Pie Soup. This recipe reminds me of the comfort food my grandma used to make (minus the pie crust dilemma) and honestly, it’s like a hug in a bowl. I once tried making it the old-school way on the stovetop, but let’s just say the Instant Pot is a game changer; who knew it could be so easy?
Why You’ll Love This
I make this soup whenever my family needs a little pick-me-up or when it’s cold out—because, well, who doesn’t love a warm, creamy soup that tastes like a pot pie without the fuss of a crust? My kids go crazy for the chunks of chicken (I suspect they’re plotting to fish out the carrots, but hey, they’re sneaky like that). Plus, it’s all done in one pot, so fewer dishes! Seriously, every time I make it, I wonder why I don’t do it more often (oh right, life).
Ingredients
- 1 lb chicken breast (or thighs, if you prefer it juicier)
- 1 cup frozen peas and carrots (sometimes I just use whatever veggies are lounging in the fridge)
- 1 onion, chopped (my mom always said onions make everything better)
- 3 cups chicken broth (I’ve been known to use water and bouillon in a pinch)
- 1 cup milk or cream (depends on how indulgent I feel)
- 2 tbsp butter (or margarine if you must)
- Salt and pepper to taste
- Optional: 2 potatoes, diced (adds a bit of extra heartiness)
Directions
- First things first, set your Instant Pot to sauté mode. Melt the butter and toss in the onions. Stir them around until they’re lovely and translucent—this is where I usually sneak a taste, just because.
- Add the chicken, broth, peas, carrots, potatoes (if you’re feeling it), salt, and pepper. Give everything a good stir.
- Switch to pressure cook mode for about 10 minutes—just enough time to start imagining the taste. Once it’s done, let the pressure release naturally. Don’t worry if you hear some strange noises, it’s all part of the magic.
- Stir in the milk or cream. It might look a bit strange at first, sort of like it’s not coming together, but trust me, it’ll smooth out.
- Serve hot. I sometimes sprinkle a bit of parsley on top (mostly for the fancy factor).
Notes
One time I thought adding extra potatoes would be genius, but it ended up more stew than soup. So, balance is key!
Variations
I’ve tried adding bacon bits once (because bacon, right?), but it overpowered the chicken’s subtle flavors. Maybe just a sprinkle?
Equipment
If you don’t have an Instant Pot, a slow cooker works too—though I admit, you’d need to adjust cooking times and I haven’t quite mastered that yet.
Storage Information
Store leftovers in the fridge for up to three days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love it with a side of crusty bread to soak up the soup. My uncle always said you can’t have soup without bread (and who am I to argue?).
Pro Tips
I once tried rushing the sauté step, thinking it wouldn’t matter. It did. The onions need their moment!
FAQ
Can I use leftover chicken? Oh, absolutely! Just reduce the pressure cooking time a bit, so it doesn’t turn into mush.
Is there a vegetarian version? Sure, skip the chicken and maybe try mushrooms! Though, I’ve never actually gone this route myself.
