Instant Pot Chicken Pot Pie Soup Easy 20 Min One Pot Family

Craving the ultimate comfort food but short on time? This Instant Pot Chicken Pot Pie Soup is the answer to your busy weeknight prayers. It captures all the creamy, savory flavors of a traditional chicken pot pie but removes the hassle of rolling out crusts or waiting an hour for the oven to preheat. In just 20 minutes, you can have a steaming bowl of thick, hearty soup that tastes like it simmered all day. It is the perfect one-pot meal that satisfies the whole family while keeping your kitchen clean and your schedule intact.

Recipe Information

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 6 servings
• Difficulty: Easy

Nutrition values

• Calories: 345 kcal
• Protein: 28g
• Carbs: 24g

Why Make This Instant Pot Chicken Pot Pie Soup Easy 20 Min One Pot Family

This recipe is a game-changer for anyone who loves home-cooked meals but lacks the time. By using the Instant Pot, you lock in the moisture of the chicken and the vibrancy of the vegetables in a fraction of the time. It is a true one-pot wonder, meaning you only have one dish to wash at the end of the night. Plus, it is incredibly versatile; you can serve it with crackers, biscuits, or even toasted pie crust strips to get that authentic pot pie experience. Kids love the creamy texture, and parents love the hidden servings of vegetables.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 large Yukon Gold potatoes, peeled and diced
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 1 cup heavy cream
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
• Optional: Refrigerated biscuits or pie crust for serving

Directions

Step 1: Sauté the Aromatics and Chicken

Turn your Instant Pot to the “Sauté” function. Add the olive oil and allow it to heat up. Toss in the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and cubed chicken pieces. Cook the chicken until the outsides are white, though they do not need to be fully cooked through yet. Season with salt, pepper, thyme, and rosemary.

Step 2: Pressure Cook the Base

Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot to avoid a “burn” notice. Add the diced potatoes and the frozen mixed vegetables. Secure the lid and set the valve to the “Sealing” position. Cancel the Sauté function and select “Manual” or “Pressure Cook” on High for 5 minutes. Once the timer beeps, perform a quick pressure release by carefully turning the valve to “Venting.”

Step 3: Thicken and Serve

Open the lid and select the “Sauté” function again. Stir in the heavy cream. While the soup begins to simmer, whisk the cornstarch and water together in a small bowl to create a slurry. Pour the slurry into the pot and stir constantly for 1-2 minutes until the soup thickens to your desired consistency. Taste and adjust seasoning if necessary. Serve hot in bowls, topped with crumbled biscuits or baked pie crust pieces.

Expert Tips for Perfect Instant Pot Chicken Pot Pie Soup Easy 20 Min One Pot Family

To ensure the best results, use Yukon Gold potatoes because they hold their shape well and add a natural creaminess. If you prefer a thinner soup, you can skip the cornstarch slurry. For the chicken, you can use chicken thighs for even more flavor and tenderness. Always remember to deglaze the bottom of the pot thoroughly after sautéing the chicken to prevent the “burn” warning during the pressure cooking phase. If you are in a massive rush, you can even use a pre-cooked rotisserie chicken—just add it at the end with the cream instead of pressure cooking it.

Delicious Variations

• Dairy-Free Version: Replace the heavy cream with full-fat coconut milk or a splash of unsweetened almond milk and extra slurry.
• Low-Carb Option: Swap the potatoes for cauliflower florets and use a heavy cream base without the cornstarch thickening.
• Herby Twist: Add fresh parsley or chives at the very end for a bright, fresh finish.
• Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce to give this classic comfort food some heat.

Frequently Asked Questions

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. However, you should increase the pressure cook time to 10-12 minutes to ensure the chicken is fully cooked through. It is easier to cut the chicken into cubes after cooking if you start from frozen.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat or in the microwave. You may need to add a splash of broth or milk as the soup tends to thicken further as it cools.

Can I freeze this soup?

You can freeze this soup, but do so before adding the heavy cream and cornstarch slurry. Dairy can sometimes separate or become grainy when thawed and reheated. Add the cream and thickener when you are ready to serve after thawing.

What is the best topping if I don’t want to bake a pie crust?

Oyster crackers, saltines, or even a handful of croutons work beautifully. Some people also enjoy serving this soup over a scoop of mashed potatoes or with a side of crusty sourdough bread.

Can I use milk instead of heavy cream?

Yes, you can use whole milk or half-and-half. Keep in mind that the soup will be slightly less rich and may require a bit more cornstarch slurry to reach that signature thick pot pie consistency.

Conclusion

This Instant Pot Chicken Pot Pie Soup is the ultimate shortcut to a classic family favorite. It delivers all the nostalgic, creamy goodness of a traditional pie without the hours of labor. Whether it is a snowy winter night or a hectic Tuesday afternoon, this 20-minute meal provides the warmth and nutrition your family needs. Give it a try tonight and see how quickly it becomes a staple in your recipe rotation!

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