If you’ve been looking for the perfect Instant Pot Chicken Pot Pie Recipe, then you need to try my soup version! This comfort food soup recipe is fast, easy, and so filling! You will love this easy version of Chicken Pot Pie made in the Instant Pot!
Instant Pot Chicken Pot Pie Soup is perfect for this time of the year! Is it freezing where you live? We are having a relatively mild winter, but it is cold, snowy, and icy this week! It is the perfect time of the year to make lots of warm and comforting meals! Soup is always one of my favorite things to make when it is extra cold outside. I know that everyone is always looking for chicken recipes for the Instant Pot and this is by far one of my favorites.
I have a had a bag of flat egg noodles staring at me from our pantry for longer than I’d like to admit. I really want to use up some things in there and decided enough was enough, I was going to use these noodles! When my phone rang and I learned we were having a snow day, I knew it would be a perfect day to whip up some soup. I haven’t used my Instant Pot for soup yet, and was excited to try it!
New to the Instant Pot or have never heard of it? Well then you are missing out!! I am not usually one for trendy kitchen gadgets, but the Instant Pot is seriously amazing! It is an electric pressure cooker that cooks quickly and has so many different functions. It can make breakfast, lunch, or dinner, and even dessert and yogurt! It is so versatile! I was a little nervous to try it at first but once you understand the mechanics of it, it is so easy to throw a bunch of ingredients in and get a great result. I have the 6 quart and it is the perfect size for family dinners.
So back to this Instant Pot Chicken Pot Pie Soup! It was perfect for using up some odds and ends in the fridge. I also used frozen chicken tenderloins and love that I didn’t need to defrost them first! One of things I hate most about making soup is poaching chicken and then shredding it but the Instant Pot made quick work of that! (check out my secrets for shredding chicken here!) I was able to throw every thing into the pot, except for the noodles and milk, and cook it all together! After releasing the pressure, I added in the noodles and milk and let it cook on saute until the noodles were soft and the broth thickened. Definitely the perfect comfort food for this chilly day!
If you are new to the Instant Pot, this is a great beginner recipe! In less than half an hour, you will have a soup that tastes like it cooked all day long! If you want to add more frozen chicken breast recipes for the Instant Pot, then definitely save this one for anytime you need some easy comfort food!
Want more Instant Pot Soup recipes? This Italian Wedding Soup made in four minutes is amazing!
Want to make perfect shredded chicken in the Instant Pot? Try this recipe!
Instant Pot Chicken Pot Pie Soup
- 4 frozen chicken breast tenderloins or two frozen small chicken breasts
- 3 stalks of celery chopped
- 1 small onion diced
- 3 carrots peeled and chopped
- 1 bag of frozen corn
- 2 garlic cloves minced
- 1 lb. flat egg noodles
- 1 tbsp. chicken bouillon
- 1 tsp. garlic powder
- 1/2 tsp. pepper
- 32 oz. chicken broth
- 2 cups milk
- 2 tbsp. flour
Put frozen chicken, celery, carrots, onion, garlic cloves, corn, chicken bouillon, garlic powder, pepper and chicken broth into the pot.
Turn lid to close and switch vent to sealed. Cook on manual high pressure for 15 minutes. When finished turn pot off and quick release the pot.
After pressure is released, open the pot and shred chicken with two forks into large chunks. Turn pot to saute.
In a small bowl, whisk the flour into the milk until well combined. Add the milk mixture into the pot and then add the noodles. Stir well. Let noodles continue to cook into the broth on the saute function. Make sure to keep pot uncovered. Stir every few minutes to prevent sticking. Cook noodles 9-13 minutes or until tender. (mine took 10) Taste for seasoning and add more if desired.
Looking for more Instant Pot or Pressure Cooker Recipes? Here are 16 Chicken Recipes for the Instant Pot!
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22 thoughts on “Instant Pot Chicken Pot Pie Soup”
This soup looks SO good! I love chicken pot pie- but it takes so long I don’t make it much. :/ I’ll have to try this recipe!
Thanks Katie!!! This is sooo fast!
This looks like healthy, comfort food at its finest! YUM! Thanks for the delicious inspiration! 🙂
This looks great! How would you adjust cooking time if using defrosted chicken?
I would decrease the time to about 10 minutes!
I have a huge bag of frozen mixed vegetables. How much of this would I use instead of the different fresh vegetables you are using?
I would use 1-2 cups, depending on how hearty you would like it!
Can I use extra wide egg noodles? I’m having trouble finding the ones you used.
Sure!! You can definitely use whatever type you like!
I made this yesterday for our dinner tonight. I was going to put the recipe in myfitnesspal to get the calories per serving. I see where it serves four but do you know how many servings there are?
I would say there are 6 servings.
Do you know how many calories there are per serving?
Sorry CC, I am not knowledgable enough to calculate calorie info for my recipes! I recommend using myfitnesspal which can help!
This looks delicious!
The one thing I would change is to cook the noodles separately and add to each serving; my reasoning being that if there are leftovers, the noodles aren’t as good the second time around. it’s easy enough to cook more noodles for the leftovers.
Yes, you could definitely do that! I agree, soup noodles don’t reheat all that well!
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