Healthy Chicken Pot Pie Soup
A creamy and comforting chicken pot pie soup made easy in an Instant Pot, packed with hearty ingredients and flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 1 lb chicken breast, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 onion, diced
- 4 cups chicken broth
- 1 cup almond milk (or another dairy-free milk)
- 1 cup frozen peas
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Sauté the vegetables: Set your Instant Pot to the sauté function. Add olive oil, then stir in the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Add seasonings: Sprinkle in the garlic powder, thyme, rosemary, salt, and pepper. Stir to coat the vegetables evenly with the spices.
- Add chicken and broth: Add the diced chicken to the pot, followed by the chicken broth. Stir everything to combine, ensuring the chicken is submerged.
- Pressure cook: Close the lid of the Instant Pot and set it to manual high pressure for 10 minutes. Once done, do a quick pressure release by carefully turning the valve.
- Finish the soup: Open the lid and stir in the almond milk and frozen peas. Allow the soup to heat through for a few minutes on the sauté setting before serving.
Notes
Ensure even cooking by cutting ingredients into uniform pieces and taste before serving to adjust seasonings.
Find it online: https://easytocooknow.com/healthy-chicken-pot-pie-soup/