Chicken Pot Pie Soup
User Reviews
5
6 reviews
Excellent
Chicken Pot Pie Soup
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Loaded with tender chicken and packed with vegetables, this hearty soup is done in a matter of minutes!
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Ingredients
- 1 medium yellow onion diced (about 1 cup
- 1 ½ cups carrot chopped in half circles, 192 g
- 1 ½ cups celery diced, 151 g
- 1 ½ cups russet potato diced
- ¼ cup parsley chopped, fresh leaves, 15 g
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup chicken stock 240 g
- 2 boneless chicken breasts diced, skinless
- 1 ½ cups pea frozen, 201 g
- 1 can corn kernel drained, 15 ounces
- 2 cans condensed cream of chicken soup 10.5 ounces
- 1 can buttermilk biscuit baked, homestyle, 16.3 ounces
Instructions
- To the bowl of an instant pot, add onion, carrots, celery, potato, parsley, paprika, oregano, salt, pepper, chicken stock, chicken, peas, and corn kernels. Stir to combine. Top with chicken soup.
- Lock lid and close the pressure valve. Set the instant pot to "MANUAL HIGH" for 4 minutes Select "Start". The timer will start once the instant pot reaches the necessary internal temperature (about 10 minutes). Once the 4 minutes is complete, the instant pot will beep to indicate that cooking is complete.
- Do not open the pressure valve. This recipe requires a natural pressure release. This process takes about 10 minutes. At the end of the ten minutes, release the pressure valve and open the lid.
- Serve topped with a biscuit.
Nutrition Information
Show Details
Serving
1portion
Calories
431kcal
(22%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 431kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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