Instant Pot Chicken Pot Pie Soup

Instant Pot Chicken Pot Pie Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


  • 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


  1. Put frozen chicken, celery, carrots, onion, garlic cloves, corn, chicken bouillon, garlic powder, pepper and chicken broth into the pot.
  2. 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.
  3. After pressure is released, open the pot and shred chicken with two forks into large chunks. Turn pot to saute.
  4. 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.
  5. Enjoy!