Instant Pot Chicken Pot Pie Soup
This instant pot chicken pot pie soup is loaded with tender chicken thighs and veggies in a deliciously creamy broth. It’s Whole30-approved, dairy-free, and gluten-free for a comfort food meal that is both wholesome and indulgent.
When I was growing up, I had a love for certain dishes. Chicken pot pie was top of my list. I don’t remember my mother making it. What I do remember is having pre-made mini pies that we dumped on a pile of mashed potatoes, tossing the little pie dishes away.
It wasn’t until I was an adult that I made pot pies at home. I decided to make my favorite chicken pot pie recipe into a soup. And boy, am I glad I did. It is pure comfort food!
This chicken pot pie soup in the instant pot is a winner. It’s Whole30 (see helpful tips), gluten-free, dairy free and so delicious you’re going to place it high on your monthly meal planning calendar.
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Helpful tips
- To make it fully Whole30 – compliant, omit the butter and increase the olive oil to 2 tablespoons.
- To make this dish gluten-free – omit the biscuit.
- We all know that pot pies come with pie crust, which is not feasible with the instant pot. You could further cook it in the oven, but in my opinion that defeats the instant pot’s speed and convenience. So, I love to serve this creamy chicken soup with flaky biscuits. You can also serve it with precooked puff pastry squares or, to stay gluten-free, omit serving any bread at all.
- I use boneless chicken thighs because I find them moister than chicken breasts, but use what you prefer.
- Trim most of the fat off the chicken thighs, but it’s okay to leave some on – it gives the broth flavor.
- Chicken broth is my go-to soup base, but you can also use chicken stock.
- I use the herbs tarragon and parsley. The addition of thyme is also a great choice.
- Hubby is lactose intolerant so to thicken the broth, I use a blend of soaked cashews with almond milk. I’ve also used coconut milk to keep it dairy-free, but found the slight taste of coconut off putting.
- You can also use heavy cream, light cream, half and half, or even milk if you prefer.
- You could wait for the instant pot to release the pressure naturally, but I like to do a quick release after 10 minutes. Here’s how: Don an oven mitt to protect your hand from the steam. You can use a wooden spoon to nudge the venting knob from sealed to vent. I just nudge the knob with my gloved hand. I’ve never been burned by the steam when wearing a glove.
How to make instant pot chicken pot pie soup
Pre-step
An hour before starting the recipe, measure out 3/4 cup raw, unsalted cashews and place in a small bowl. Pour filtered water over the cashews and soak for an hour.
Step one
Get out your instant pot or pressure cooker, blender, serving bowl, and soup crocks.
Step two
Trim as much fat off the chicken thighs as you can. It’s not necessary to trim all the fat off as it will add flavor.
Step three
Gather the ingredients – boneless chicken thighs, carrots, celery, and Yukon potatoes. (A)
Step four
Measure out 2 teaspoons tarragon, 2 teaspoons parsley, salt, pepper, chicken broth, and almond milk, and drain the cashews. (B)
Step five
Chop the onion into chunks, and slice the carrots and celery.
Step six
Plug the pressure cooker in and press the sauté button. Wait for it to heat up for 3 minutes, add olive oil, and butter if you’re using it.
After a minute, add the onion, carrots, celery, and garlic and sauté for 5 minutes, stirring often. (C)
Step seven
As the veggies are cooking, cut the potatoes in smallish chunks. Once the vegetables are done cooking, add the potatoes to the instant pot. (D)
Step eight
Place the chicken thighs on the potatoes. (E)
Step nine
Sprinkle tarragon, parsley, salt, and pepper on the chicken and pour chicken broth on top. Don’t stir.(F)
Step ten
Place the lid on the pressure cooker and seal it, make sure the venting knob is in the sealed position. The instant pot should be set at high pressure, and the mode set to normal. Press the pressure cook button and set the timer for 10 minutes.
Be aware that it will take the instant pot at least 10 – 15 minutes (if not more) to come to pressure.
Step eleven
Once the instant pot beeps that it is done, wait 10 minutes before performing a quick release. See the Helpful tips on how. (G)
Step twelve
Remove the chicken from the soup, place on a large plate, take two forks and shred the chicken thighs. I like to keep some pieces big. (H)
Step thirteen
Place the drained cashews in the blender, add milk (I), and blend until combined and thickened. (J)
Step fourteen
Add the shredded chicken, frozen peas, and cashew cream to the soup. (K)
Step fifteen
Stir the ingredients together until combined. (L)
Cover the instant pot with the pressure cooker lid, but there is no need to seal it. Wait 5 – 10 minutes for the peas to heat up and the flavors to meld.
During this time, I bake biscuits.
Transfer soup to a serving bowl.
Time to ladle the creamy chicken soup into soup crocks.
I peel a layer off the biscuit and place it on the soup.
I love these biscuits because you can keep peeling and enjoying several layers as you eat the soup.
The soup is so flavorful and such a comfort.
Yum.
I hope you enjoyed this instant pot chicken pot pie soup. It’s so delicious and I hope you give it a try.
Other instant pot soups
And as always, may all your dishes be delish.
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Instant Pot Chicken Pot Pie Soup
Ingredients
- 3/4 cup raw cashews (unsalted)
- water
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon butter
- 1 large onion (Vidalia – chopped)
- 3 medium carrots (3 – 4, sliced)
- 1 stalk celery (sliced)
- 3 cloves garlic (crushed)
- 3 medium yellow potatoes (Yukon, chopped)
- 4 boneless chicken thighs (skinless – trimmed)
- 3 cups chicken broth
- 2 teaspoons tarragon (dried)
- 2 teaspoons parsley (dried)
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3/4 cup almond milk (or milk of choice)
- 1 cup frozen peas
Instructions
Before starting this recipe
- Place the cashews in a small bowl and cover with filtered water. Soak for at least an hour to soften the cashews.3/4 cup raw cashews
- Plug the instant pot in, press the sauté button and let it heat up for 3 minutes. Add olive oil and butter. Once the oil heats up, add onion, carrots, celery, and garlic. Sauté for 5 minutes, stirring frequently. Press the cancel button after the 5 minutes.1 tablespoon olive oil, 1 tablespoon butter, 1 large onion, 3 medium carrots, 1 stalk celery, 3 cloves garlic
- Add chopped potatoes on top of the cooked vegetables. Lay the chicken on the potatoes. Sprinkle the tarragon, parsley, salt, and pepper on the chicken.3 medium yellow potatoes, 4 boneless chicken thighs, 2 teaspoons tarragon, 2 teaspoons parsley, 1 teaspoon kosher salt, 1/4 teaspoon pepper
- Pour chicken broth on top of chicken and herbs. Don't stir, leave it layered like that.3 cups chicken broth
- Put the lid on the instant pot, seal it, and make sure the venting knob is in the sealed position. The IP should be defaulted to high pressure and normal mode. Press the pressure cook button and set the timer to 10 minutes.
- While the soup is cooking, place drained cashews into a blender, add milk and blend until smooth and thickened (2 minutes).3/4 cup raw cashews, 3/4 cup almond milk
- Once the instant pot beeps that it is finished cooking the soup, wait 10 minutes before doing a quick release (see notes on how).
- Remove chicken thighs, place on a plate, take two forks and shred the thighs in strips. I do leave some big chunks for fun.
- Add the shredded chicken back to the soup. Also add peas, and processed cashew/milk mixture. Stir and cover with the lid for 5 – 10 minutes. No need to seal the instant pot.
- Transfer to a serving bowl.
- Serve
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- To make it fully Whole30 – compliant, omit the butter and increase the olive oil to 2 tablespoons.
- To make this dish gluten-free – omit the biscuit.
- We all know that pot pies come with pie crust, which is not feasible with the instant pot. You could further cook it in the oven, but in my opinion that defeats the instant pot’s speed and convenience. So, I love to serve this creamy chicken soup with flaky biscuits. You can also serve it with precooked puff pastry squares or, to stay gluten-free, omit serving any bread at all.
- I use boneless chicken thighs because I find them moister than chicken breasts, but use what you prefer.
- Trim most of the fat off the chicken thighs, but it’s okay to leave some on – it gives the broth flavor.
- Chicken broth is my go-to soup base, but you can also use chicken stock.
- I use the herbs tarragon and parsley. The addition of thyme is also a great choice.
- Hubby is lactose intolerant so to thicken the broth, I use a blend of soaked cashews with almond milk. I’ve also used coconut milk to keep it dairy-free, but found the slight taste of coconut off putting.
- You can also use heavy cream, light cream, half and half, or even milk if you prefer.
- You could wait for the instant pot to release the pressure naturally, but I like to do a quick release after 10 minutes. Here’s how: Don an oven mitt to protect your hand from the steam. You can use a wooden spoon to nudge the venting knob from sealed to vent. I just nudge the knob with my gloved hand. I’ve never been burned by the steam when wearing a glove.
