Homemade Chicken Pot Pie Soup In The Instant Pot Recipes
HOMEMADE CHICKEN POT PIE SOUP IN THE INSTANT POT®
I find it so funny how the best-tasting recipe uses simple (and minimal) ingredients. No need for any fancy Nancy over here with this homemade chicken pot pie soup! Serve topped with a biscuit.
Provided by Steve
Categories 100+ Everyday Cooking Recipes Instant Pot¨ Soups, Stews and Chili
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add chicken stock, frozen vegetables, chicken, Italian seasoning, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Combine milk and cornstarch in a small bowl; pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened, about 5 minutes.
- Remove chicken and shred with 2 forks. Return meat to the pot, turn off the heat, and mix in heavy cream.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 9.1 g, Sodium 472.4 mg, Sugar 2 g
INSTANT POT CHICKEN POT PIE SOUP RECIPE - (4.5/5)
Provided by lindaauman
Number Of Ingredients 12
Steps:
- Add a dash of pepper to the cubed chicken. Melt butter in pressure cooker on high saute. Next, lightly brown cubed chicken in pressure cooker for about a minute or Press the cancel/warm to cancel. Add onions, celery, carrots, potatoes, thyme, salt, pepper, uncooked noodles and broth mixture (in this order) Close lid and turn pressure cooker on HP and cook for 6 minutes. Will take around 10 to 15 minutes to come to pressure. Once finished open with quick release. Stir pot and stir in warm mixed vegetables.
EASY CHICKEN POT PIE SOUP
Chicken pot pie without the baking, in soup form. Serve with biscuits, cornbread, or even toast.
Provided by FoodieJJ54
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Combine milk, water, mixed vegetables, chicken, potatoes, celery, onion, soup base, poultry seasoning, and pepper in a large soup pot; bring to a boil. Reduce heat to a simmer.
- Remove 1 cup liquid to a bowl; add cornstarch and mix until combined. Add cornstarch mixture back to the soup.
- Simmer until vegetables are tender, about 10 minutes, adding water if soup is too thick.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 33 g, Cholesterol 61.9 mg, Fat 5.9 g, Fiber 6.9 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 797.3 mg, Sugar 9.2 g
CHICKEN POT PIE SOUP RECIPE BY TASTY
Here's what you need: onion, celery, carrots, garlic, butter, flour, chicken stock, half & half, pepper, dried thyme, ground nutmeg, frozen corn, frozen peas, whole rotisserie chicken
Provided by Pierce Abernathy
Categories Lunch
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in large pot on medium high heat.
- Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
- Stir in butter and melt.
- Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
- Add the chicken stock and half and half and stir to combine.
- Season with pepper, thyme, and nutmeg and allow to come to a boil.
- Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
- Season with salt.
- Optional - garnish with cookie sized pieces of pie crust.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 41 grams, Fat 44 grams, Fiber 4 grams, Protein 18 grams, Sugar 12 grams
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