Chicken Pot Pie Soup
This chicken pot pie soup is a creamy, healthy twist on a classic comfort food. Made easy in the Instant Pot, it’s packed with lean protein and wholesome vegetables, making it a nutritious meal for the whole family.
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup celery, diced
- 1 cup carrots, cut into small 1/4-inch circles
- 1 cup onion, finely chopped
- 1/2 tablespoon garlic, finely minced
- 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon Gold potatoes (peeled and quartered for blending)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth (low sodium or bone broth)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- 1/2 cup milk of choice (almond, whole milk, or other alternatives)
Instructions
- Set your Instant Pot to sauté mode and heat the olive oil. Lightly sear the chicken breasts on each side for about 2 minutes, then remove and set aside. (Don’t worry if they’re not fully cooked yet.)
- Add the celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary to the pot. Sauté for about 2 minutes until the vegetables start to soften.
- Add the diced potatoes and stir well. Lay the chicken breasts on top of the vegetable mixture, followed by the larger potato quarters.
- Pour in the chicken broth, then seal the lid and set the Instant Pot to high pressure for 9 minutes. Once done, allow a natural pressure release for 5 minutes before manually releasing the rest.
- Carefully remove the large potato quarters and chicken breasts. Blend the potato quarters with 1/2 cup of broth and the milk until smooth. Shred the chicken on a cutting board.
- Return the blended potato mixture and shredded chicken to the pot. Stir everything together until creamy and smooth. Top with fresh parsley and serve immediately.