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Instant Pot Chicken Pot Pie Soup
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Instant Pot Chicken Pot Pie Soup with Pie Crust Croutons

Prep Time 15 minutes
Cook Time 10 minutes
Pressure Cooker Time 10 minutes
Servings 6 - 8 servings

Ingredients

For the soup

  • 4 Tbsp. butter
  • 1 medium onion, diced
  • 4 Tbsp. flour
  • 2 32 oz. cartons chicken broth
  • 5 potatoes, peeled and cubed
  • 4 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 cup frozen peas
  • 3 cups cooked chicken
  • tsp. poultry seasoning
  • 2 cups milk
  • Salt and pepper

For the Pie Crust Croutons

  • 2 prepared pie crusts
  • 1 Tbsp. butter
  • Poultry seasoning, optional

Instructions

  • Hit the saute button on the Instant Pot and melt the butter.
  • Add the onion and cook until soft.
  • Whisk in flour and cook for 1 minute.
  • Whisk in one carton of chicken broth until smooth.
  • Add in the potatoes, carrots, celery, and remaining broth.
  • Set the manual cook time for 10 minutes. Do a quick pressure release.
  • Hit the saute button. Add in the peas, chicken, milk, poultry seasoning, salt and pepper, and cook until heated through. Do not boil - if it starts to boil, remove the pot from the Instant Pot.
  • Serve topped with pie crust croutons.

Pie Crust Croutons

  • Unroll the pie crusts onto two baking sheets. 
  • Cut crusts in 2-inch squares or use a small circle cutter.
  • Brush with melted butter and sprinkle with a dash of poultry seasoning, if desired.
  • Bake at 450 degrees for 7-10 minutes.