Pressure cooker chicken pot pie soup in Instant Pot or Ninja Foodi is a spoonful of comfort food made in under 15 minutes! You’ve got to try this creamy chicken soup with veggies today. Like our Instant Pot Beef Pot Pie Soup but with breasts instead.
I still can’t believe just how delicious this pressure cooker chicken pot pie soup came out! I will say this one tops the list of our 101+ Instant Pot Recipes for sure! Sponsored by Libby’s. (affiliate links present)
Table of Contents
- Instant Pot Chicken Pot Pie Soup
- Easy Chicken Pot Pie Soup Recipe
- Ninja Foodi Chicken Pot Pie Soup
- Ingredients
- How to Cook Chicken Pot Pie Soup in Pressure Cooker
- Chicken Pot Pie Soup with Noodles
- Instant Pot Chicken Pot Pie Soup with Biscuits
- How to make soup bowls with biscuits
- Pressure Cooker Chicken Pot Pie Soup Recipe
Instant Pot Chicken Pot Pie Soup
When I first got my pressure cooker it was summertime. I didn’t want to turn on my oven and heat the house up even more so it was perfect. Now I use it on a nightly basis though! Using leftover chicken I thought about my favorite food, and turned it into an IP creation.
You can use any brand you have at home. Crockpot Express, Mealthy and Ninja Foodi all have the saute and high pressure functions so use any of them.
If you are new to pressure cooking we have a lot of easy one pot meal recipes for you here. To begin with let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
- I HIGHLY recommend you buy this non stick pot.
- You should know how to deglaze a pressure cooker after sautéing but it won’t have as many issues with this better liner.
For reference, this is the model I have (a 6 quart) and use for all recipe creations.
Easy Chicken Pot Pie Soup Recipe
Yes you could certainly make this in a large pot on your stovetop too. Since the meat is already cooked you are just making the veggies tender and warming everything together. Veg All canned and drained works as well.
- This is made with basic ingredients, below is the full list.
- You only need to dice up two things; everything else is already done for you.
- Libby’s® Mixed Vegetables makes your prep and cook time so much faster with all the vegetables you’d want in pot pie already diced and tender right in the can!
- Dump all your ingredients into your pot, and in 2 minutes it’s cooked and ready to be thickened!
- It’s one of our favorite Instant Pot chicken recipes.
This chicken pot pie soup has become a new family favorite dinner!
Ninja Foodi Chicken Pot Pie Soup
If you are using a Foodi to make this you will follow the directions below and use the lid that is not attached to make under high pressure. Beyond that there is no difference as there is no crisping involved at all, you want everything tender.
Ingredients
- Chicken – I used a boneless, skinless chicken breast but thighs would work great as well (this is a great leftover chicken recipe too)
- 15 oz. can of Vegetables – Makes this meal so easy to prepare. Gives you all the taste and nutrition you’d want in a meal, could use frozen mixed too
- Onion diced is a nice add in
- Chicken broth or chicken stock
- Garlic minced we love
- Garlic Salt and pepper if you like
- Heavy whipping cream
- Cornstarch – to thicken it at the end
- Large refrigerated biscuits -used to make mini bread bowls seen below instead of using a traditional pie crust
Instant Pot pressure cooker (any brand will work). It’s a great easy Ninja Foodi recipe too.
How to Cook Chicken Pot Pie Soup in Pressure Cooker
- The first step is to sauté your diced chicken and onion with pieces with garlic and garlic salt! Add to your pot and stir. It takes about 5 minutes for the outside of your chicken to no longer be pink.
- Then pour in your chicken broth and drained, canned vegetables.
- Stir gently and close your lid and pressure release valve.
- Set to high pressure for 2 minutes followed by a 3 minute natural release.
- Quick release rest of pressure at that time.
- Pour in your heavy whipping cream and if you want to thicken it, set to saute again.
- Whisk together cornstarch and water until smooth and add.
- Bubble, thicken, and serve in bread bowls cooked separately!
Can you make this dairy free?
If you need dairy free products it will turn out a bit different but you can use coconut milk or dairy free almond milk. To thicken make a roux out of cornstarch and water and saute with broth at the end. Let me show you how easy this pressure cooker soup is to make!
If you want to make our Bisquick pot pie sometime you can cut down on the liquid and use this as a filling with a “crust” on top for another version.
Chicken Pot Pie Soup with Noodles
If you wanted to add pasta you could. I shared this in a post I called Instant Pot chicken noodle casserole. Using 1 cup small bowtie or shells it adds a little more heartiness to the dish overall. Just add to the top, gently submerge and the 2 minute cook time will get them tender.
Pressure cooking is so popular for so many reasons, and it’s all true. Creating a complete meal in under 30 minutes is no feat for this multi function machine!
Instant Pot Chicken Pot Pie Soup with Biscuits
Of course if you don’t have one, I suggest you invest in an Instant Pot or Ninja Foodi for sure. If not you can make our chicken pot pie muffins with cream of chicken soup, but homemade is always best.
Instead, I made mini bread bowls though! Believe me, this is easy and will be a real hit with your little ones, you can take credit for the idea too. 😉 You just need a package of large refrigerated biscuits and a muffin pan to make them, easy right??!!
How to make soup bowls with biscuits
- All I did was flip my muffin tin upside down. Then with my biscuits:
- Flatten each biscuit with your hands
- Lay each one on top of your muffin tin mounds
- Wrap the sides down so they’re covering the area as much as possible
- Bake as directed on the package
- Check after about 10 minutes
- Remove when tops are a golden brown
- Allow to cool for about 5 minutes
- Pop them off and you’re ready to fill them up with soup!
How long does it take to cook chicken pot pie soup?
From start to finish this will be done in under 30 minutes! Much faster than using your slow cooker. For a gluten free chicken pot pie soup just ensure your chicken broth states it is gluten free, and eliminate the biscuits.
Believe me, this creamy chicken soup will get raving reviews from everyone at the table. It doesn’t matter what brand or model you have, it is simple to make in any of them! You can make it on the stovetop too by subbing chicken into this turkey pot pie soup recipe. Or make it a Ninja Foodi soup recipe.
How long is leftover soup good for?
Assuming you’ve stored it in an airtight container inside the refrigerator, leftover soup will last 3-4 days. Never remove a large pot of soup from the stove and place it directly in the refrigerator.
- Always allow the soup to cool and reach room temperature before transferring it into containers.
- Fresh is always best, but next day soup with refrigerated biscuit pull apart bread is great too.
- To reheat soup transfer it to a new dish that isn’t cold from the fridge. In a microwave reheat in 30 second increments stirring in between times.
- On the stovetop reheat over low to medium heat stirring intermittently until it is as warm as you desire.
Other easy pressure cooker recipes you’ll love
- Our Instant Pot chicken and rice casserole has been a HUGE hit.
- Instant Pot chicken noodle soup is always a winner.
- You’ll love this easy Ninja Foodi chicken pot pie too.
Bake for approx. 11 minutes or until tops are light/medium brown. Remove from oven and remove, set on paper towel to cool and serve soup inside. Try our simple chicken pot pie recipe once you’ve made this. This is a sponsored conversation written by me on behalf of Libby’s. The opinions and text are all mine.
Pressure Cooker Chicken Pot Pie Soup
Equipment
- 1 pressure cooker
Ingredients
- 1 large chicken breast, boneless, skinless, diced into bite size pieces
- 1 can mixed vegetables, Libby’s Mixed Vegetables, drained
- 1 tbsp olive oil
- 1 tsp garlic salt
- 1 tbsp garlic, minced
- 1.5 c chicken broth
- 1 c heavy whipping cream
- 3 tbsp cornstarch
- 3 tbsp cold water, or chicken broth
- 1 tube refrigerated biscuits, large variety
Instructions
- Turn your pressure cooker to saute and add your diced chicken breast, olive oil, minced garlic and garlic salt. Mix together.
- Saute until outside of chicken pieces are no longer pink. Turn pot off/cancel.
- Add your chicken broth and can of Libby’s mixed vegetables (that has been drained of liquid inside the can). Stir gently.
- Close your pressure cooker lid and steam valve and set to high pressure for 2 minutes. Allow to naturally release for 2-3 minutes (just to avoid a bit of liquid from coming out when you release the steam valve).
- Release steam valve and lift lid. Turn pot off, then press saute button again.
- Pour in your heavy whipping cream. In a small bowl whisk together your cornstarch and cold water/or cold chicken broth until smooth.
- Add this into your pot and stir. Once it begins to bubble it will thicken.
- Allow to bubble for about 2 minutes stirring slowly, then turn pot off. Will thicken even more as it sits.
- If you’d like to make mini bread bowls set your oven to the directions on the package. Flatten each large biscuit. Flip a muffin tin upside down and form biscuit around bottom of muffin tin humps. Bake for approx. 11 minutes or until tops are light/medium brown. Remove from oven and remove, set on paper towel to cool and serve soup inside.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I double this in the instant pot? I’ve made it and we love it but I need to make larger batches :).
I’ve made this twice and we love it. I was curious though is the carb count including the biscuits? Im hoping it is. I’m also wondering what it would be without them. If you know? My mother is diabetic and she buys canned Campbell’s chicken pot pie soup all the time as a meal. This is so much better than the canned version. I would like to make her some of this if I can without the biscuits. Hopefully it would be low enough because I know she’d love it.
So glad you love it. Nutritional info is calculated by the recipe card itself and accounts for everything item in the list of ingredients in there. You could use an outside calculator of sorts and just add the items you are including to determine a more accurate #.
What a fantastic idea! I made this for the grandkids and they loved it so much they even asked for seconds. And for me, the ease of the recipe and the little amount of cleanup went a long way to making this a win-win dinner for everyone.
Yeah…glad you all loved it!
Oh my gosh, I love that this chicken pot pie soup is so easy to make. I never would have thought to make the biscuits into little bowls – my kids are going to love this!