Instant Pot Chicken Pot Pie Soup Recipe 455 Recipes

HOMEMADE CHICKEN POT PIE SOUP IN THE INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add chicken stock, frozen vegetables, chicken, Italian seasoning, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Combine milk and cornstarch in a small bowl; pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened, about 5 minutes.
• Remove chicken and shred with 2 forks. Return meat to the pot, turn off the heat, and mix in heavy cream.

INSTANT POT® CHICKEN SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.
• Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.