Healthy Instant Pot Chicken Pot Pie Soup
Warm, creamy, and soul-soothing. Get ready to slurp every spoonful of this healthy twist on the classic comfort food. This instant pot chicken pot pie soup is one of my favorites in soup season for how quick and easy it is to put together and for how deliciously cozy it is. It tastes like a hug in a bowl!
- 2 tbsp Salted butter
- 1 cup Carrots, diced
- 1 cup White onion, diced
- 1 cup Celery, diced
- 4 cloves Garlic, crushed
- 1 tsp Fresh thyme
- 1/2 tsp Kosher salt, or more to taste
- 1/4 tsp White pepper
- 2 tbsp All purpose flour
- 4 cups Chicken broth (I use no salt added)
- 1lb Yukon gold potatoes
- 1lb Boneless skinless chicken breasts
- 2 Bay leaves
- 1 cup Frozen corn
- 1 cup Frozen peas
- 1/3 cup Heavy cream
- Set your instant pot to sauté mode and let it heat up. Melt your butter and add your carrot, onion, celery, garlic, thyme, salt and pepper. Cook, stirring often until the vegetables soften and become fragrant, about 2-3 minutes. Add the flour and stir to coat it with the fat from the butter. Continue to sauté, stirring often until the flour is cooked through and just starting to turn golden brown.
- Gradually add your chicken broth and whisk to ensure the flour is absorbed smoothly into the liquid. It is important to do this step gradually, as it will form the base of our thick and creamy soup.
- Add your chicken and potatoes. Se the instant pot to pressure cook on high for 15 minutes. Let the instant pot to natural release for approximately 10 minutes before triggering the quick release for the remaining pressure.
- Remove the bay leaves from the soup and toss out. Remove the chicken from the soup and shred then set aside. Mash the potatoes with a potato masher until you reach your desired consistency.
- Turn the sauté mode back on and add the chicken back. Add the peas, corn, and cream to the soup. Stir it to combine and allow the soup to thicken a little and the peas and corn to cook. Scoop into bowls and enjoy!