This Instant Pot Healthy Chicken Pot Pie Soup is a warm and cozy dish packed with tender chicken, veggies, and a creamy base. It brings comfort food to a whole new level without the guilt!
Honestly, it’s like having all the goodness of chicken pot pie in a simple soup form. I love serving it with some crunchy bread on the side for dipping. Can’t get easier or tastier than that!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this soup. They cook quickly and remain tender. If you’re looking for a healthier option, try using turkey or cooked rotisserie chicken for convenience.
Vegetables: Carrots, celery, and onions are classic for flavor. However, you could swap them for frozen mixed vegetables or add bell peppers or green beans if those are your favorites.
Potatoes: Yukon gold or red potatoes give a creamy texture. If you’re avoiding carbs, consider using cauliflower to create a lighter base while still thickening the soup nicely.
Milk: Cow’s milk adds richness, but almond milk works well for a lighter version. You could also use oat milk or soy milk for different flavors, or even coconut milk for a slight twist!
Flour: Whole wheat flour helps to thicken the soup. If you’re gluten-free, choosing a gluten-free all-purpose blend is a great substitute. I’ve found it blends in just as well!
How Do I Get the Best Flavor When Sautéing My Veggies and Chicken?
The sautéing step is crucial for building flavor. Begin by heating your Instant Pot on “Sauté” mode and adding the diced onions, carrots, and celery first. Cook for about 3-4 minutes until they’re soft.
- Next, add your diced chicken and season it with salt, pepper, garlic powder, and onion powder. Sauté everything together for about 5 more minutes until the chicken is just browned.
- The goal is to create a fond, a little brown layer at the bottom, adding depth to the soup. Keep an eye on it to prevent burning!
- Once everything is nicely sautéed, you’re ready to mix in the rest of the ingredients for that rich, comforting flavor!
Instant Pot Healthy Chicken Pot Pie Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless skinless chicken breasts, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cups potatoes, diced (Yukon gold or red)
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup milk (or unsweetened almond milk for a lighter version)
- 1/4 cup whole wheat flour (or gluten-free flour)
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup requires about 15 minutes of prep time and 25 minutes of cooking time. That means in just about 40 minutes, you can enjoy a warm and hearty bowl of chicken pot pie soup made in your Instant Pot!
Step-by-Step Instructions:
1. Sauté the Vegetables:
First, set your Instant Pot to the “Sauté” mode. Once it’s hot, add in the diced onions, carrots, and celery. Sauté these veggies for about 3-4 minutes, stirring occasionally, until they start to soften and smell yummy.
2. Add the Chicken:
Next, toss in the diced chicken breasts. Season everything with salt, pepper, garlic powder, and onion powder. Cook for another 5 minutes, stirring, until the chicken is lightly browned on the outside.
3. Combine Ingredients:
Now it’s time to add the diced potatoes, dried thyme, and chicken broth. Give everything a good stir. Close the lid of the Instant Pot, making sure it’s sealed, and set it to “Manual” mode for 10 minutes.
4. Release the Pressure:
When the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes. After that, carefully do a quick release to let out any remaining pressure.
5. Stir in the Peas:
Open the lid and stir in the frozen peas. Let them heat through for about 2-3 minutes, mixing everything together nicely.
6. Thicken the Soup:
In a small bowl, whisk together the milk and whole wheat flour until smooth. Slowly pour this mixture into the soup while stirring. Let it simmer on “Sauté” mode for another 2-3 minutes until the soup thickens to your liking.
7. Final Touches:
Give the soup a taste and adjust the seasoning with more salt and pepper if necessary. You want it just right!
8. Serve and Enjoy:
Finally, ladle the warm soup into bowls and garnish with fresh chopped parsley for a pop of flavor and color. Enjoy your hearty and healthy chicken pot pie soup!
Can I Use Thighs Instead of Breasts for This Recipe?
Absolutely! You can substitute boneless skinless chicken thighs for the breasts for a richer flavor. Just be sure to cut them into bite-sized pieces and adjust the cooking time if necessary, though thighs generally cook similarly to breasts in an Instant Pot.
What Can I Use Instead of Whole Wheat Flour?
If you need a gluten-free option, you can use gluten-free all-purpose flour, cornstarch, or arrowroot powder as a thickener. Just mix cornstarch or arrowroot powder with a little cold water before adding it to avoid clumps. If you’re fine with regular flour, all-purpose flour works great as well!
Can This Soup Be Made Ahead of Time?
Yes! You can prepare the soup a day in advance. Let it cool, then store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat gently on the stove or in the microwave. You may need to add a splash of milk to loosen it up when reheating.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Just be sure to leave some space in the container for expansion. Thaw overnight in the fridge before reheating!
