The Ultimate Instant Pot Chicken Pot Pie Soup: Healthy Comfort Food in Under 30 Minutes
Craving the classic, comforting flavors of chicken pot pie but looking for a lighter, quicker, and guilt-free version? Look no further! This Instant Pot Chicken Pot Pie Soup delivers everything you love about a traditional pot pie – tender chicken, savory vegetables, and a rich, creamy broth – all in an easy-to-make, wholesome soup. With the magic of your Instant Pot, you can have this flavorful dish on your table in under 30 minutes, complete with a secret ingredient for an extra boost of nutrition and velvety texture. Get ready for a comforting meal that’s simple, healthy, and incredibly satisfying!
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Instant Pot Chicken Pot Pie Soup Overview
While I adore a traditional healthy chicken pot pie, sometimes life calls for a faster, simpler solution. This Instant Pot Chicken Pot Pie Soup is precisely that: a brilliant shortcut to enjoy all the beloved flavors of pot pie, transformed into a hearty, satisfying soup. It’s a delightful blend of tender chicken, classic vegetables like carrots, celery, and potatoes, all enveloped in a creamy broth that tastes incredibly indulgent without being heavy.
What makes this soup truly special is its incredible creaminess, achieved with a secret healthy ingredient: cauliflower! Inspired by my Instant Pot Cheeseburger Soup, using a full head of cauliflower blends seamlessly into the soup, creating a velvety texture without the need for heavy cream. The best part? No one, not even my cauliflower-averse husband, could detect its presence. He happily ate multiple bowls and declared it a resounding success!
This soup isn’t just delicious; it’s also incredibly nutritious. Packed with protein and a generous serving of vegetables, it’s a meal you can feel fantastic about enjoying, bowl after delicious bowl. It’s quickly become a staple in our household for good reason!
Why Choose the Instant Pot for this Soup?
The Instant Pot is a game-changer for so many recipes, and this Chicken Pot Pie Soup is no exception. There are two primary reasons why it’s my preferred method for preparing this dish:
- Unbeatable Convenience: The Instant Pot truly simplifies meal preparation. It acts as a sauté pan, a pressure cooker, and a slow cooker all in one, drastically reducing the number of pots and pans you need. This means less time spent cooking and even less time on cleanup!
- Significantly Reduced Cook Time: One of the Instant Pot’s most celebrated features is its ability to cut cooking times dramatically. What might take an hour or more on the stovetop can often be done in half the time or less under pressure. For this soup, it means a flavorful, wholesome meal can be ready even on the busiest weeknights.
The result? A quicker cook time, minimal cleanup, and a perfectly cooked, consistently delicious dinner every single time. If you’re new to the world of pressure cooking, this Instant Pot Chicken Pot Pie Soup recipe is guaranteed to turn you into a devoted fan!
Essential Ingredients for Healthy Instant Pot Chicken Pot Pie Soup
Crafting this hearty and healthy soup requires a few simple, wholesome ingredients. Here’s what you’ll need, along with some helpful tips and substitution ideas:
- Butter: A small amount of butter adds a foundational richness to the sautéed vegetables. If you’re dairy-free, feel free to use your favorite plant-based butter alternative, or even a good quality olive oil.
- Chicken: Boneless, skinless chicken tenderloins or breasts are ideal here. They cook quickly and shred easily, integrating beautifully into the soup. For the best flavor and quality, I highly recommend sourcing organic, free-range chicken, like the kind from Butcher Box!
- Celery: Choose celery stalks that are vibrant green and tightly bunched for the freshest flavor and best texture. It adds a crucial aromatic base to the soup.
- Carrots: No pot pie would be complete without carrots! These vibrant root vegetables not only add a touch of sweetness but are also packed with Vitamin A, essential for good vision and immune health.
- Onion: Diced yellow or white onion provides another layer of savory depth to the flavor profile.
- Garlic: Freshly minced garlic is a must for any savory soup. For my fellow garlic lovers, don’t hesitate to increase the amount to your liking – you know who you are!
- Chicken Stock or Broth: Always opt for low-sodium chicken stock or broth to control the overall saltiness of your soup. Stock generally offers a richer, more robust flavor profile than broth, so it’s my preferred choice.
- Potatoes: Yukon Gold or russet potatoes are fantastic in this soup due to their creamy texture and ability to absorb the surrounding flavors. For a lower-carb alternative, consider substituting with diced radishes or turnips; they mimic the texture surprisingly well!
- Cauliflower: This is our “secret weapon” for creamy texture and hidden nutrition! A small head of cauliflower provides incredible body to the soup when blended, without adding any dairy. Plus, it’s an excellent source of Vitamin C, providing 100% of your daily recommended serving!
- Salt and Pepper: These are your essential seasonings. While a little sprinkle at the end is optional, they truly help to balance and enhance all the other flavors. Remember to taste and adjust!
- Fresh Herbs: A garnish of fresh parsley or thyme not only adds a beautiful pop of color but also a burst of fresh, aromatic flavor. While optional, it elevates the soup from good to gourmet.
- Milk: To achieve the perfect creamy consistency with the blended cauliflower, you’ll need a touch of milk. Unsweetened almond milk, cashew milk, or 1% dairy milk all work wonderfully. For a slightly different flavor, you could also use coconut milk.
Step-by-Step: How to Make Instant Pot Chicken Pot Pie Soup
Creating this delicious and healthy soup in your Instant Pot is incredibly straightforward. Follow these steps for a perfect meal every time:
- Sauté the Aromatics: Begin by setting your Instant Pot to the “Sauté” function. Once it indicates it’s hot, add 1 teaspoon of butter. Introduce the diced onions, celery, and carrots. Sauté them for 1-2 minutes, stirring occasionally, until they become fragrant and the onions are slightly translucent. Next, add the minced garlic and sauté for just one more minute until aromatic. Be careful not to burn the garlic!
- Add Chicken and Potatoes: Turn off the sauté function. Now, add your chicken pieces and diced potatoes to the pot. Sprinkle with your desired amount of salt and freshly cracked black pepper. For a truly low-sodium option, you can skip the added salt entirely at this stage and rely on the flavor from the broth and vegetables.
- Introduce Liquids and Cauliflower: Pour the low-sodium chicken stock or broth over all the vegetables and chicken in the pot. Then, carefully place the whole head of cauliflower directly on top of the other ingredients. This allows it to steam perfectly and absorb the flavors while cooking.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place. Set the Instant Pot to “Manual” or “Pressure Cook” (High Pressure) for 15 minutes. If you’re using a large frozen block of chicken, increase the cook time to 20 minutes to ensure it’s cooked through.
- Release Pressure: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 5 minutes. This step helps tenderize the ingredients further. After 5 minutes, carefully perform a quick release of any remaining pressure by turning the steam release valve to the venting position.
- Prepare the Creamy Base: Carefully remove the cooked cauliflower from the Instant Pot and transfer it to a blender. Add the milk of your choice (almond, cashew, or 1% dairy) and a few tablespoons of the hot broth from the pot. Blend until the mixture is completely creamy and smooth. This is the secret to your soup’s rich texture!
- Shred the Chicken: While the cauliflower blends, remove the cooked chicken from the Instant Pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
- Combine and Finish: Pour the creamy cauliflower puree back into the Instant Pot with the chicken and vegetables. Stir everything together until well combined. Add the remaining butter (if using) and stir until it melts and incorporates, adding another layer of richness. Taste the soup and adjust the seasonings (salt and pepper) if necessary.
- Garnish and Serve: Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley or thyme for an extra touch of flavor and visual appeal. Serve immediately and enjoy your healthy, homemade Instant Pot Chicken Pot Pie Soup!
Can I Use Frozen Chicken in my Instant Pot Soup?
Absolutely! The Instant Pot is fantastic for cooking frozen chicken. If your chicken is frozen in a large, solid block, I recommend adding an additional 5 minutes to the pressure cooking time, bringing the total to 20 minutes. If you’re using individual frozen chicken tenderloins or breasts that aren’t stuck together, the original 15-minute cook time should be sufficient. This flexibility makes meal prep even easier, as you don’t always need to remember to thaw your chicken beforehand!
Storage and Meal Prep Tips for Chicken Pot Pie Soup
This Instant Pot Chicken Pot Pie Soup is an excellent candidate for meal prepping. Here’s how to ensure it stays fresh and delicious:
- Refrigeration: Once the soup has cooled completely, transfer it to an airtight container. It will stay fresh and flavorful in the refrigerator for up to 4 days.
- Reheating: Reheating is a breeze! Simply warm individual portions in the microwave or gently heat in a saucepan on the stove over medium-low heat until heated through. The creamy texture holds up beautifully.
- Perfect for Lunches: Its fantastic reheat-ability makes it an ideal make-ahead lunch. Portion it into containers for grab-and-go meals throughout your week!
Can I Freeze Chicken Pot Pie Soup?
Yes, this soup freezes wonderfully! It’s perfect for stocking your freezer with healthy, homemade meals for those busy days when cooking isn’t an option. Here are a few tips for freezing and thawing:
- Freezing Method: I love using Souper Cubes for perfect single-serving portions, but mason jars (leaving headspace for expansion) or freezer-safe bags also work great. Ensure the soup is completely cooled before freezing.
- Thawing: When you’re ready to enjoy, you can thaw the frozen soup overnight in the refrigerator.
- Reheating from Frozen: For a quicker option, place the frozen soup block directly into a pot on the stove over low heat. Cover it and let it thaw gently, stirring occasionally, until it’s liquid again. Then, increase the heat to bring it to a simmer until fully warmed.
- Texture Post-Freezing: While the cauliflower cream base holds up well, sometimes soups with potatoes can become slightly softer after freezing and thawing. This won’t impact the delicious flavor!
Dietary Adaptations and Healthy Eating Plans
This Instant Pot Chicken Pot Pie Soup is not only delicious but also versatile for various dietary needs and healthy eating programs:
- 21 Day Fix & Timed Nutrition: This recipe is fantastic for the 21 Day Fix program. Thanks to its balanced container counts (2 GREEN, 1 YELLOW, 1 RED, 1 TSP per serving), it also fits well into Timed Nutrition plans or those following 80 Day Obsession. It’s a nutrient-dense meal that keeps you feeling full and satisfied.
- 2B Mindset: For those following the 2B Mindset, this soup makes an excellent lunch as written. If you’re looking for a low-carb dinner option, simply swap out the potatoes for radishes or turnips. This adjustment helps keep your carb count lower while maintaining the comforting texture.
- Gluten-Free: Like all my recipes, this is a naturally gluten-free chicken pot pie soup. All the ingredients are inherently free of gluten, making it a safe and delicious option for those with sensitivities or celiac disease.
- Dairy-Free: This soup can easily be made completely dairy-free! If you use a plant-based butter (or olive oil) for sautéing and opt for an unsweetened plant-based milk (like almond or cashew milk) for the cauliflower puree, it becomes a wonderfully creamy and flavorful dairy-free comfort food.
- Low Sodium: By choosing low-sodium chicken stock or broth and carefully controlling the added salt, this recipe is perfect for those managing their sodium intake. The herbs and natural flavors of the vegetables and chicken ensure it doesn’t sacrifice taste.
This soup truly exemplifies how healthy eating can be incredibly delicious, comforting, and adaptable to various lifestyles.
More Instant Pot Soup Recipes You Will Love
If you’re as passionate about easy, healthy, and delicious Instant Pot soups as I am, you’ll definitely want to explore these other fantastic recipes:
- Easy Instant Pot Chicken Noodle Soup (Gluten-Free)
- Healthy Instant Pot Lasagna Soup
- Instant Pot Cheeseburger Soup
- Instant Pot Low Carb Stuffed Pepper Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Ramen Noodles | Gluten Free Ramen Noodles
- Butternut Squash Soup
- Instant Pot Broccoli and Cheese Soup | The Foodie and the Fix
Recipe Card: Instant Pot Chicken Pot Pie Soup
Instant Pot Chicken Pot Pie Soup
Pin Recipe
Ingredients
- 4 teaspoons butter divided (can use 2 tsp for WW, or dairy-free butter/olive oil for DF)
- 1 lb boneless, skinless chicken tenderloins or chicken breast
- 1 cup chopped celery
- 2 cups chopped carrots
- 1 cup onion diced (about 1 small yellow or white onion)
- 2-3 cloves garlic minced
- 3 cups low sodium chicken stock or broth
- 3-4 Yukon Gold or russet potatoes peeled (or not) and diced (can omit or sub for radishes or turnips for low carb)
- 1 small head cauliflower washed and bottom leaves trimmed but still intact
- ½ teaspoon salt
- black pepper to taste
- Fresh parsley and/or thyme for garnish
- 1/2 cup unsweetened almond milk cashew milk, coconut milk, or 1% dairy milk
Instructions
Instant Pot:
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Set Instant Pot to “Sauté” mode. When hot, add 1 tsp butter. Add diced onions, celery, and carrots and sauté for 1-2 minutes until fragrant and slightly translucent. Stir in minced garlic and sauté for an additional minute.
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Turn off sauté mode. Add potatoes and chicken to the pot and season with salt and pepper to your preference.
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Pour chicken stock or broth over the vegetables and chicken. Carefully place the whole head of cauliflower on top of the ingredients.
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Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” (High Pressure) for 15 minutes. (If using a large frozen block of chicken, increase cook time to 20 minutes).
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After cooking, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
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Carefully remove the cooked cauliflower and place it in a blender with the milk and a few tablespoons of broth from the pot. Blend until completely creamy and smooth.
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Remove the cooked chicken from the pot, shred it using two forks, then return the shredded chicken to the Instant Pot.
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Stir the cauliflower puree back into the pot with the chicken and vegetables. Add the remaining butter and stir until melted. Taste and adjust seasonings as needed. Garnish with fresh herbs before serving.
Stove Top:
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In a large Dutch oven or pot, add 1 tsp butter. Sauté onions, celery, and carrots for 1-2 minutes until fragrant. Add garlic and sauté for an additional minute.
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Pour in stock or broth, then add potatoes and chicken. Season with salt and pepper. Place the head of cauliflower on top.
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Bring the soup to a boil, then reduce heat to a simmer. Cook for about 30 minutes, or until the chicken is easily shredded and vegetables are tender.
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Remove cauliflower and blend with milk and a few tablespoons of broth until creamy and smooth.
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Remove chicken, shred, then return to the pot.
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Add cauliflower puree back into the pot and stir in remaining butter. Taste and adjust seasonings. Garnish with fresh herbs, if desired.
Crock Pot (Slow Cooker):
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In a large saucepan, add 1 tsp butter. Sauté onions, celery, and carrots for 1-2 minutes until fragrant and slightly translucent. Add garlic and sauté for an additional minute. Transfer all sautéed ingredients to your slow cooker.
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To the slow cooker, add chicken stock or broth, potatoes, and chicken. Season with salt and pepper. Place the head of cauliflower on top. Cook on low for 6-8 hours or on high for 3-4 hours.
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Once cauliflower is soft, remove the whole head from the slow cooker and place in a blender with milk and a few tablespoons of broth. Blend until creamy and smooth.
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Remove chicken, shred, then return to the slow cooker.
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Add the cauliflower puree back into the slow cooker and stir in the remaining butter. Taste and adjust seasonings as needed. Garnish with fresh herbs, if desired.
Video
Notes
WW: 4 points (per serving) [Calculated using 2 tsp butter]
Nutrition