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Instant Pot Chicken Pot Pie Soup

This creamy soup is a delicious crustless chicken pot pie!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6 Servings
Calories 402 kcal


  • Electric Pressure Cooker or Instant Pot


  • ¾ Cup Chopped Celery
  • ¾ Cup Chopped Carrots
  • 1 Large Potato Diced, Approx ½ Cup
  • Cup Corn Frozen
  • Cup Chicken Broth
  • lbs Chicken Breast Cubed
  • tsp Minced Onion
  • 1 tsp Seasoned Salt
  • ½ tsp Pepper
  • ½ tsp Thyme Dried
  • Cup Peas Frozen
  • 1 Cup Heavy Cream


  • Begin with chopping the celery and carrots in to the desired sized pieces.
  • Then peel and dice the potato into desired sized pieces.
  • Combine the celery, carrots, potatoes, frozen corn, chicken broth, cubed chicken, minced onion, seasoned salt, pepper and thyme in your Instant Pot. Stir Gently.
  • Seal your Instant Pot and set your pot to manual high pressure for 10 minutes.
  • Let your Instant Pot naturally release for 10 minutes before doing a manual release.
  • Then add in the frozen peas and the heavy cream.
  • Set your Instant Pot on Sauté mode for 5 minutes. Make sure to stir consistently.
  • Enjoy your Easy Creamy Instant Pot Chicken Pot Pie Soup!


Calories are calculated by a third party website and are based on ingredients used.