4.8 from 18 votes
Instant Pot Chicken Pot Pie Soup Recipe
Instant Pot Chicken Pot Pie Soup Recipe is the perfect soup when you are craving chicken pot pie. This comes together quickly and easily without any effort.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 574 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2-3 boneless chicken breasts frozen no need to thaw
- 1 can cream of chicken soup
- 2 cup milk
- 1/2 onion chopped
- 3 Russet potatoes peeled and diced
- 1 16 oz bag of Frozen peas and carrots
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon minced garlic
- 1/4 tsp poultry seasoning
- 4 cups chicken broth
- 2 Cans Biscuits
Instructions
- Place everything in the instant pot but the biscuits.
- Lock the lid and set the pressure to high pressure for 30 minutes.
- Do a quick release to release the pressure.
- Shred chicken and return to pot.
- If you want it thicker, you can thicken with cornstarch.
- Meanwhile cook biscuits according to directions.
- Spoon soup into bowls and serve with a biscuit on top.
Cup of Yum
Nutrition Information
Calories
574kcal
(29%)
Carbohydrates
73g
(24%)
Protein
28g
(56%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Cholesterol
49mg
(16%)
Sodium
1611mg
(67%)
Potassium
1269mg
(36%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
7901IU
(158%)
Vitamin C
17mg
(19%)
Calcium
183mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 574
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 73g | 24% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 1611mg | 67% |
| Potassium | 1269mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 7901IU | 158% |
| Vitamin C | 17mg | 19% |
| Calcium | 183mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.