Pressure Cooker Chicken Pot Pie Soup - Ninja Foodi Pot Pie Soup

Force per unit area cooker chicken pot pie soup is a spoonful of comfort food made in under fifteen minutes! You lot've got to endeavour this flossy chicken soup with veggies in your Instant Pot today.

I still can't believe just how delicious this pressure cooker chicken pot pie soup came out! I will say this ane tops the listing of our 101+ Instant Pot Recipes for certain! Sponsored by Libby's. (originally published 2/xix, affiliate links nowadays)

When I offset got my pressure cooker it was summertime.

I didn't want to turn on my oven and heat the firm up fifty-fifty more and so information technology was perfect. Now I use information technology on a nightly basis though!

Let'south outset with a few bones tips:

• Brand sure to Bookmark our InstaPot recipes page. Nosotros add new ones each week!
• Then LIKE our IP Facebook folio for new ideas daily.
  • This is a great InstaPot cookbook and set of wooden utensils are groovy to grab too.
  • I HIGHLY recommend you purchase this non stick pot. It is easier to clean and will avoid the burn message too.

For reference, this is the force per unit area cooker I have and use for all recipe creations.

Chicken pot pie soup

• This is made with basic ingredients, below is the full list.
• You only need to die upwardly 2 things; everything else is already done for you.
  • Libby'southward^® Mixed Vegetables makes your prep and cook fourth dimension so much faster with all the vegetables you'd desire in pot pie already diced and tender right in the can!
• Dump all your ingredients into your pot, and in two minutes it'due south cooked and ready to be thickened!
• It'due south 1 of our favorite easy pressure cooker chicken recipes.

This chicken pot pie soup has become a new family favorite dinner!

Instant Pot Chicken Soup

Chicken – I used a boneless, skinless chicken breast simply thighs would work great too (this is a peachy leftover chicken recipe as well)

1. xv oz. can of Libby's Mixed Vegetables – Makes this meal so easy to prepare. Gives you all the tasty vegetables and nutrition you'd want in a repast
2. Onion
3. Chicken goop
   1. or chicken stock
4. Garlic
5. Garlic Salt
6. Heavy whipping cream
7. Cornstarch – to thicken it at the end
8. Large refrigerated biscuits -used to make mini bread bowls seen below instead of using a traditional pie crust

Instant Pot force per unit area cooker (whatsoever make will work). It's a great easy Ninja Foodi recipe as well.

Let me bear witness you how easy this pressure cooker soup is to brand!

The first step is to sauté your diced chicken and onion with pieces with garlic and garlic salt! Add to your pot and stir.  Information technology takes about 5 minutes for the outside of your chicken to no longer be pink.

• Then pour in your chicken goop and drained, canned vegetables.
• Stir gently and close your chapeau and force per unit area release valve.
• Set to high pressure for two minutes followed by a 3 minute natural release.
• Quick release rest of pressure level at that time.
• Pour in your heavy whipping foam and if y'all want to thicken it, set up to saute over again.
• Whisk together cornstarch and water until polish and add.
• Chimera, thicken, and serve in bread bowls cooked separately!

That'southward how Instant Pot chicken pot pie soup is made!

Pressure cooking is so popular for so many reasons, and it'south all true. Creating a complete repast in under xxx minutes is no feat for this multi function machine!

Instant Pot Chicken Pot Pie Soup

Of course if you don't take one, I suggest you invest in an Instant Pot or Ninja Foodi for sure. If not you can make our chicken pot pie muffins with foam of chicken soup, but homemade is always all-time.

Instead, I fabricated mini bread bowls though!

Believe me, this is piece of cake and will exist a real hit with your trivial ones, you can take credit for the idea also. 😉

You just need a package of big refrigerated biscuits and a muffin pan to make them, easy right??!!

All I did was flip my muffin tin can upside downwards. Then with my biscuits:

• Flatten each beige with your easily
• Lay each i on top of your muffin tin can mounds
• Wrap the sides downwardly so they're covering the surface area equally much equally possible
• Broil as directed on the packet
• Cheque after about 10 minutes
• Remove when tops are a golden chocolate-brown
• Allow to cool for about v minutes

Popular them off and you're ready to fill them upwards with soup!

Pressure Cooker Chicken Pot Pie Soup

Believe me, this creamy chicken soup volition go raving reviews from anybody at the table. It doesn't matter what brand or model you accept, information technology is simple to make in any of them!

• You can make information technology on the stovetop too by subbing chicken into this turkey pot pie soup recipe.
• Or brand it a Ninja Foodi soup recipe.

From start to terminate this will be washed in nether thirty minutes! Much faster than using your slow cooker. For a gluten free chicken pot pie soup only ensure your chicken broth states it is gluten gratis, and eliminate the biscuits.

After you've enjoyed this endeavor our roundup of Instant Pot soups, and pressure cooker chicken soup recipes besides.

How long is leftover soup good for?

Bold you've stored it in an closed container inside the fridge, leftover soup will final 3-4 days. Never remove a large pot of soup from the stove and place it directly in the refrigerator.

• Always allow the soup to cool and accomplish room temperature before transferring it into containers.
• Fresh is ever best, just next day soup with pull apart breadstuff is groovy too.
• To reheat soup transfer it to a new dish that isn't cold from the fridge. In a microwave reheat in 30 2nd increments stirring in between times.
  • On the stovetop reheat over depression to medium heat stirring intermittently until it is as warm every bit you desire.

Looking for other easy pressure cooker recipes?

1. Our Instant Pot chicken and rice casserole has been a HUGE hitting.
2. Instant Pot chicken noodle soup is always a winner.
3. Y'all'll love this piece of cake Ninja Foodi craven pot pie also.

Time needed:8 minutes.

Instant Pot Chicken Pot Pie Soup

1. Saute

   Turn your pressure cooker to saute and add your diced craven breast, olive oil, minced garlic and garlic salt. Mix together.

   Saute until outside of craven pieces are no longer pink. Turn pot off/cancel.

2. Add ingredients

   Pour in your craven goop and can of Libby's mixed vegetables (that has been drained of liquid inside the can). Stir gently.

3. Melt

   Shut your pressure cooker lid and steam valve and set to high pressure for ii minutes. Allow to naturally release for 2-iii minutes (simply to avoid a scrap of liquid from coming out when you release the steam valve).

   Release steam valve and lift hat. Turn pot off, so press saute button again.

4. Thicken

   Pour in your heavy whipping cream. In a small bowl whisk together your cornstarch and cold h2o/or cold chicken broth until smoothen.

   Add this into your pot and stir. Once it begins to chimera it volition thicken.  Let to bubble for about 2 minutes stirring slowly, then turn pot off. Will thicken even more as information technology sits.

If yous'd like to make mini staff of life bowls set your oven to the directions on the package. Flatten each big beige. Flip a muffin tin upside downwardly and course biscuit around bottom of muffin tin humps.

Bake for approx. 11 minutes or until tops are light/medium brown. Remove from oven and remove, prepare on paper towel to cool and serve soup within.

Try our uncomplicated chicken pot pie recipe once y'all've made this.

Pressure Cooker Chicken Pot Pie Soup

Pressure cooker chicken pot pie soup is a spoonful of comfort food fabricated in nether fifteen minutes! You've got to effort this creamy chicken soup with veggies today.

Course Appetizer, Entree, Main Course, Soup

Cuisine American

Keyword chicken, crockpot express, instant pot, ninja foodi, pot pie, pressure cooker, soup

Prep Time fifteen minutes

Cook Time ii minutes

Full Time 17 minutes

Servings 6

Calories 546 kcal

• ane large chicken breast boneless, skinless, diced into bite size pieces
• 1 can mixed vegetables Libby's Mixed Vegetables, drained
• 1 tbsp olive oil
• 1 tsp garlic table salt
• i tbsp garlic minced
• ane.5 c chicken broth
• 1 c heavy whipping cream
• three tbsp cornstarch
• 3 tbsp cold h2o or chicken broth
• 1 tube refrigerated biscuits large variety

• Turn your pressure cooker to saute and add together your diced craven breast, olive oil, minced garlic and garlic salt. Mix together.

• Saute until outside of chicken pieces are no longer pink. Plough pot off/cancel.

• Add your chicken broth and can of Libby'due south mixed vegetables (that has been tuckered of liquid inside the tin). Stir gently.

• Close your pressure cooker chapeau and steam valve and gear up to high pressure for 2 minutes. Let to naturally release for ii-3 minutes (but to avert a chip of liquid from coming out when you release the steam valve).

• Release steam valve and lift hat. Turn pot off, so press saute button again.

• Pour in your heavy whipping foam. In a small bowl whisk together your cornstarch and cold water/or cold chicken goop until smooth.

• Add together this into your pot and stir. Once it begins to bubble it will thicken.

• Allow to bubble for about two minutes stirring slowly, and then turn pot off. Will thicken even more than equally it sits.

• If you'd similar to make mini breadstuff bowls set your oven to the directions on the package. Flatten each large biscuit. Flip a muffin tin upside down and form biscuit around bottom of muffin tin can humps. Broil for approx. eleven minutes or until tops are light/medium brown. Remove from oven and remove, assail newspaper towel to cool and serve soup inside.

Diet Facts

Force per unit area Cooker Chicken Pot Pie Soup

Amount Per Serving (3 oz)

Calories 546 Calories from Fat 279

% Daily Value*

Fat 31g 48%

Saturated Fat 11g 69%

Cholesterol 79mg 26%

Sodium 1420mg 62%

Potassium 538mg 15%

Carbohydrates 52g 17%

Cobweb 3g xiii%

Saccharide 2g 2%

Protein 16g 32%

Vitamin A 4190IU 84%

Vitamin C 12.6mg 15%

Calcium 89mg 9%

Iron iii.5mg 19%

* Pct Daily Values are based on a 2000 calorie diet.

This is a sponsored conversation written by me on behalf of Libby's. The opinions and text are all mine.

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