Instant Pot Chicken Pot Pie Soup
Servings: 6
Calories: 288
This Instant Pot Chicken Pot Pie Soup captures the cozy flavors of classic chicken pot pie and turns them into a creamy, satisfying soup without the need for a crust. It features tender chicken pieces, vegetables, and a rich, smooth broth!
Print Recipe
Ingredients
- 1 ½ pounds chicken breasts boneless, skinless
- 2 tablespoons butter
- ½ medium onion diced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 4 cups chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ cup frozen peas and carrots
- ¾ cup heavy cream
- ½ teaspoon xanthan gum optional
Instructions
- Set the Instant Pot to "Sauté" mode and melt the butter.
- Add onion, celery, thyme, rosemary, smoked paprika, salt, and pepper. Cook for 2-3 minutes until softened.
- Stir in garlic and cook for another 30 seconds. Add the chicken breasts and chicken broth.
- Secure the lid, set the valve to "Sealing," and cook on high pressure for 12 minutes. Allow the pressure to naturally release for about 10 minutes.
- Remove the chicken from the Instant Pot, shred it, and then return it to the pot.
- Stir in the frozen peas and carrots and the heavy cream.
- Set the Instant Pot to "Sauté" and let it simmer for 2-3 minutes.
- Serve warm and enjoy!
Notes
- 1 serving = 1.5 cups
- If the soup needs thickening, sprinkle in the xanthan gum while stirring continuously. Let it simmer for another 2-3 minutes until thickened.
Nutrition
Calories: 288 | Carbohydrates: 5g | Protein: 27g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 1157mg | Potassium: 530mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1792IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg
Additional Info
Net Carbs:
4
g
|
% Carbs:
5.6
%
|
% Protein:
37.8
%
|
% Fat:
56.6
%
|
SmartPoints:
9