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.
I still can’t believe just how delicious this pressure cooker chicken pot pie soup came out! I come up with new recipes each week, not knowing how successful they will be, and I will say this one tops the list of our 101+ Instant Pot Recipes for sure!! 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! I’ve partnering with Libby’s® Fruits & Vegetables for this blog post. All opinions are my own. (sponsored post)
When I can make a yummy dinner like this pressure cooker chicken pot pie soup in 15 minutes flat I am down!
- 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!
What you will need to make my easy Instant Pot Chicken Pot Pie Soup:
- 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 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
- Chicken broth
- or chicken stock
- Garlic Salt
- 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)
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. The rest will cook during the pressure cooking process. Now on to a bit of added fun, for the kids especially!
Chicken pot pie isn’t complete without some sort of breading. Of course, you can bake rolls and serve them on the side of your Pressure Cooker Chicken Pot Pie Soup, but instead I decided to make mini bread bowls!
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??!!
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!
Ready to make our easy Pressure Cooker Chicken Pot Pie Soup now??!!
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! For more recipe ideas and inspiration on how to incorporate Libby’s® Fruits & Vegetables into your meals, visit www.getbacktothetable.com.
From start to finish this will be done in under 30 minutes flat! Much faster than using your slow cooker.
After you’ve enjoyed this try our roundup of pressure cooker chicken soup recipes too.
Pressure Cooker Chicken Pot Pie Soup
- 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
- 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.
This is a sponsored conversation written by me on behalf of Libby’s. The opinions and text are all mine.