Chicken Pot Pie Soup

All of the taste of a pot pie filling without the crust. If you would like to use this as filling, however, you can make the recipe with only 1 cup of water and top with a pastry crust. I like to eat most of the broth the first day and then use the thicker leftovers for filling.

Cuisine

American, Modern

Course

Kids, Lunch, Soup

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

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Prep Time

10 min

Cook Time

35 min

Servings

4 servings

Ingredients

3 cups diced rotisserie chicken
1 cup trimmed green beans
1 cup frozen green peas
1 cup diced onion
1 cup diced celery
1 cup sliced carrots
2 tbsp butter
3 garlic cloves
1 tsp black pepper
1 tsp dried thyme
1/4 to 1/2 tsp kosher salt
3 cups low-sodium chicken broth
1 can evaporated milk

Instructions

In the Instant Pot, combine the chicken, green beans, peas (if using), onion, celery, carrots, butter, garlic, pepper, thyme, salt, and broth.
Secure the lid on the pot. Close the pressure-release valve. Select PRESSURE COOK OR MANUAL and set the pot at HIGH pressure for 2 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
Open the lid, stir in the evaporated milk, and serve.

Notes

Note: If you would like to use this as a filling for a pot pie, reduce the broth to 1[1⁄2] cups. You may also want to thicken with a cornstarch slurry. To make the slurry, in a small bowl, mix 1 tablespoon cornstarch and 1⁄4 cup water. Stir the slurry into the pot after the pressure has been released. Select SAUTÉ/Normal. Cook and stir 3 to 5 minutes or until thickened.
Per Serving
Calories: 230
Total Fat: 11g
Saturated Fat: 5g
Sodium: 430mg
Carbohydrates: 10g
Fiber: 2g
Sugars: 5g
Protein: 24g