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Jar of Chicken Pot Pie Instant Pot Soup .

Chicken Pot Pie Soup Instant Pot Recipe

Mason Jar Recipe
All the best parts of a chicken pot pie in a fantastic, creamy, hearty and, filling Chicken Pot Pie Soup Instant Pot recipe. Quick & Easy dinner!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6 servings


  • 4 Tablespoons butter
  • ½ white onion diced
  • 1 cup carrot diced
  • 3 Tablespoons garlic minced
  • ¼ teaspoon thyme chopped (or 1/8 teaspoon dried thyme)
  • 2 chicken breasts shredded
  • 2 cups potatoes diced
  • 1 cup corn frozen
  • 1 cup peas frozen
  • 4 cups chicken broth
  • 3 Tablespoons corn starch
  • ½ cup heavy cream
  • salt and pepper to taste


  • Use the sauté mode on the Instant Pot. Once it heats up, melt your butter.
  • Add onions and carrots and sauté for 8-10 minutes, or until your onions are translucent and the carrots are soft.
  • Toss in 1/4 cup chicken broth in the pot insert. Using a wooden spoon, scrape the bottom of the pan to deglaze any leftovers from your vegetables.
  • Next, add in your garlic, thyme, chicken, potatoes, corn, pease and the rest of the chicken broth.
  • Close and seal the lid of the Instant Pot. Cook on HIGH for 10 minutes.
  • Once done cooking, perform a quick pressure release.
  • Check the temperature of your chicken with a meat thermometal to ensure the internal temperature reaches 165° F. Add on time to cook if needed- start at 3 minutes and check again before adding more time.
  • Take out the chicken and use a cutting board to make it easier to shred your chicken with 2 forks before returning it to the pot.
  • Make your cream slurry by whisking the corn starch and heavy cream together until a slurry forems. While the soup is still hot, add this slurry back in the soup and continute to stir it with your wooden spoon until the soup is nice and thick.
  • Garnish with parsley if desired and serve.
Keyword Chicken Pot Pie Soup Instant Pot
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