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Instant Pot® Chicken Pot Pie Soup

  • 20 min
    Prep Time
  • 35 min
    Total Time
  • 4 people
    Serves

Ingredients

  • 2 tablespoons olive oil
  • 3 stalks celery, chopped
  • 3 medium carrot, chopped
  • 1/2 white onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon nutmeg
  • 1 can (10.5 ounces) Pacific Foods™ Organic Cream of Chicken Condensed Soup
  • 3 cups Pacific Foods™ Organic Free Range Chicken Broth
  • 2 cups button mushroom, diced
  • 1 cup frozen green peas
  • 2 cups shredded cooked chicken
  • 1/4 cup fresh parsley, chopped to garnish
  • 4 biscuitto serve (such as Dairy-Free Rosemary Biscuits)

Instructions

  • Step 1

    Set Instant Pot to saute function. Heat olive oil.  Add celery, carrots, onion, and garlic to Instant Pot. Saute for 5 minutes. Add thyme, black pepper, sea salt and nutmeg. Stir to combine. Stir in soup and broth.  Add mushrooms and green peas.

  • Step 2

    Close lid and pressure cook for 1 minute. Release steam.  Stir in chicken and set Instant Pot to saute function. Simmer soup without lid for 2 to 3 minutes, or until chicken is warmed.

  • Step 3

    Serve soup with chopped parsley sprinkled on top and a biscuit on the side. Enjoy!