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Instant Pot Chicken Pot Pie Soup

Course Soup
Cuisine American
Keyword instant pot chicken pot pie soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Author Haylie


  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken stock
  • 1 lb chicken breast
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 cup milk
  • cornstarch slurry (2 tbsp cornstarch, 2 tbsp water mixed)
  • 2 tbsp heavy cream
  • 1 tbsp dried thyme
  • 1 tsp oregano
  • 1 tsp basil
  • salt and pepper to taste
  • dash of olive oil

Cheesy Garlic Biscuits


  1. Begin by dicing all of your vegetables. Set them aside. Turn your Instant Pot on Saute mode and let it heat up. Once hot, add a dash of olive oil and your carrots and celery. Saute for 3-5 minutes or until soft. 

  2. Click cancel on the Instant Pot. Add in 2 cups of chicken stock, chicken breast, onions and garlic. Cook on high pressure for 10 minutes. Let steam release for an additional 10 minutes. 

  3. Once the steam release is done, take out your chicken and shred it. Add it back in. Place the IP on warming setting. Add 1 cup of milk, cornstarch slurry and two tbsp of heavy cream. Mix until combined. Add in your seasonings (oregano, thyme, basil and salt and pepper to taste). 

  4. Taste and adjust seasoning if necessary. Place the lid back on the Instant Pot and keep on the warm setting. Let set for 10-15 minutes or until warm and cozy. Eat with a cheesy garlic biscuit! Enjoy! 

Recipe Notes

Find the full recipe for my Cheesy Garlic Biscuits linked in the post above.