Name: Instant Pot Chicken Pot Pie Soup Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later; Juices from the rotisserie chicken container; 1 onion, peeled and halved; 1 carrot, scrubbed and cut in half (or 4oz baby carrots); 1 rib celery, cut in half; 2 bay leaves; 1 teaspoon fine sea salt; 8 cups water; 2 tablespoons butter; 1 medium onion, chopped; 1 large carrot, peeled and sliced ½ inch thick; 1 stalk celery, sliced ½ inch thick; 1 clove garlic, crushed; ½ teaspoon fine sea salt; ½ teaspoon dried thyme; ½ cup white wine (or use some of the broth); 8 cups of Rotisserie Chicken Broth (from above); 1 ½ teaspoons fine sea salt; 1 pound Yukon gold (yellow) potatoes, peeled and cut into ½-inch chunks; Breast meat from the rotisserie chicken, shredded (about 3 cups); 1 ½ cups (6 ounces) frozen peas and carrots, rinsed to remove any ice; ½ teaspoon fresh ground black pepper; ¼ cup heavy cream

Description

Instant Pot Chicken Pot Pie Soup: Turn a rotisserie chicken into the best Chicken Pot Pie Soup you've ever had with your Instant Pot.

Ingredients

Scale

Rotisserie Chicken Broth

- 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later

- Juices from the rotisserie chicken container

- 1 onion, peeled and halved

- 1 carrot, scrubbed and cut in half (or 4oz baby carrots)

- 1 rib celery, cut in half

- 2 bay leaves

- 1 teaspoon fine sea salt

- 8 cups water

Soup Ingredients

- 2 tablespoons butter

- 1 medium onion, chopped

- 1 large carrot, peeled and sliced ½ inch thick

- 1 stalk celery, sliced ½ inch thick

- 1 clove garlic, crushed

- ½ teaspoon fine sea salt

- ½ teaspoon dried thyme

- ½ cup white wine (or use some of the broth)

- 8 cups of Rotisserie Chicken Broth (from above)

- 1 ½ teaspoons fine sea salt

- 1 pound Yukon gold (yellow) potatoes, peeled and cut into ½-inch chunks

- Breast meat from the rotisserie chicken, shredded (about 3 cups)

- 1 ½ cups (6 ounces) frozen peas and carrots, rinsed to remove any ice

- ½ teaspoon fresh ground black pepper

- ¼ cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Pressure cook the broth for 60 minutes with a Natural Release: Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaves, and salt to the Instant Pot or pressure cooker, then add the 8 cups of water. (It should just cover the rotisserie chicken - it's OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or for 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off.) If you're in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure. Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they've given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later.
(For more details see my Instant Pot Rotisserie Chicken Broth recipe).
Sauté the aromatics: Wipe out the pot, then put it back in the pressure cooker base. Add the butter and melt over Sauté mode - high (medium-high heat for a stovetop PC). Add the onion, celery, carrot, and garlic, and sprinkle with ½ teaspoon of salt and the dried thyme. Sauté, stirring occasionally, until the onions soften and turn translucent about 5 minutes. Pour in the white wine and bring to a simmer, scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits. Simmer the wine for 1 minute.
Potatoes and broth in the pot: Pour the chicken broth into the pot, then stir in the 1 ½ teaspoons of fine sea salt (use ½ teaspoon if using store-bought broth) and the diced potatoes.
Pressure cook the soup for 10 minutes with a Natural Release: Lock the lid. Pressure cook on high pressure for 10 minutes in an Instant Pot, electric PC, or stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot.) Let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.
Add the chicken and peas, and season the soup: Leave the pot in keep warm mode. (Low heat for a stovetop PC). Stir in the shredded chicken breast meat, frozen peas, and black pepper. Let the soup rest for 5 minutes to reheat the chicken meat and frozen peas, then stir in the heavy cream. Serve and enjoy!