Skip to content

Instant Pot® Chicken Pot Pie Soup

  • 20 min
    Prep Time
  • 35 min
    Total Time
  • 4 people
    Serves
  • 431 per 1 serving
    Calories

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 biscuit to 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!

Related Recipes

See All Recipes

Made Specifically With

All Products
Calories 431
Total Fat 18 g
Sat. Fat 4.4 g
Trans Fat 0 g
Cholesterol 68 mg
Sodium 1501 mg
Total Carb 35 g
Dietary Fiber 4 g
Sugar 6 g
Protein 28 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 17 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Tags