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Pressure Cooker Chicken Pot Pie Soup

Pressure cooker chicken pot pie soup is a spoonful of comfort food made in under 15 minutes! You’ve got to try this creamy chicken soup with veggies in your Instant Pot today. 

Pressure Cooker Chicken Pot Pie Soup

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. (originally published 2/19, affiliate links present)

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!

Let’s start with a few basic tips:

For reference, this is the pressure cooker I have and use for all recipe creations.

star wars instant pot

Chicken pot pie soup

  • 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 easy pressure cooker chicken recipes.

This chicken pot pie soup has become a new family favorite dinner!

Pressure Cooker Chicken Pot Pie Soup 2

Instant Pot Chicken Soup

Chicken – I used a boneless, skinless chicken breast but thighs would work great as well (this is a great leftover chicken recipe too)

  1. 15 oz. can of Libby’s Mixed Vegetables – Makes this meal so easy to prepare. Gives you all the tasty vegetables and nutrition you’d want in a meal
  2. Onion
  3. Chicken broth
    1. or chicken stock
  4. Garlic
  5. Garlic Salt
  6. Heavy whipping cream
  7. Cornstarch – to thicken it at the end
  8. 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.

pot pie soup recipe

Let me show you how easy this pressure cooker soup is to make!

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!

That’s how Instant Pot chicken pot pie soup is made!

Pressure Cooker Chicken Pot Pie Soup 3

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

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??!!

mini bread bowls

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!

ninja foodi chicken soup

Pressure Cooker Chicken Pot Pie Soup

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! 

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.

After you’ve enjoyed this try our roundup of Instant Pot soups, and pressure cooker chicken soup recipes too.

pressure cooker soups

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 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.

Looking for other easy pressure cooker recipes?

  1. Our Instant Pot chicken and rice casserole has been a HUGE hit.
  2. Instant Pot chicken noodle soup is always a winner.
  3. You’ll love this easy Ninja Foodi chicken pot pie too.

Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!

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***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉

the typical mom

Time needed: 8 minutes.

Instant Pot Chicken Pot Pie Soup

  1. Saute

    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.

  2. Add ingredients

    Pour in your chicken broth and can of Libby’s mixed vegetables (that has been drained of liquid inside the can). Stir gently.

  3. Cook

    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.

  4. Thicken

    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.

Try our simple chicken pot pie recipe once you’ve made this.

Pressure Cooker Chicken Pot Pie Soup
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5 from 2 votes

Pressure Cooker Chicken Pot Pie Soup

Pressure cooker chicken pot pie soup is a spoonful of comfort food made in under 15 minutes! You’ve got to try this creamy chicken soup with veggies today. 
Course Appetizer, Entree, Main Course, Soup
Cuisine American
Keyword chicken, crockpot express, instant pot, ninja foodi, pot pie, pressure cooker, soup
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 6
Calories 546kcal
Author The Typical Mom

Ingredients

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 Facts
Pressure Cooker Chicken Pot Pie Soup
Amount Per Serving (3 oz)
Calories 546 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 79mg26%
Sodium 1420mg62%
Potassium 538mg15%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 2g2%
Protein 16g32%
Vitamin A 4190IU84%
Vitamin C 12.6mg15%
Calcium 89mg9%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
instant pot pot pie soup

This is a sponsored conversation written by me on behalf of Libby’s. The opinions and text are all mine.

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