Instant Pot Easy Chicken Pot Pie Soup

This Chicken Pot Pie Soup is made with pot pie noodles and is a great soup to make for cold and flu season. It’s hearty, easy and includes stove top directions too!

Instant Pot Chicken Soup

There are nights when making dinner is just a chore I’d rather not even think about much less actually have to prepare and clean up. One particular night, I was putting away groceries when I found Pot Pie Egg Noodles in my pantry.

I happened to buy chicken that cold, rainy day too so, Chicken Pot Pie Soup sounded like a good plan.

I always have frozen peas hiding somewhere in my freezer and a stock of baby carrots for lunches. So I thought to myself “Why not make it in the Instant Pot?”

Not having a recipe in mind, I winged it and made this Instant Pot Chicken Pot Pie Soup in 10 Min! Did you hear that? 10 minutes!! It takes longer to boil water!

It was so easy! I just put all of the ingredients into the Instant Pot and set it. It cooked in only 8 min!

But, I’ve also included stove top instructions below in case you want to share this recipe with those who don’t yet own an Instant Pot.

What’s great about Chicken Pot Pie Soup over Chicken Noodle Soup is that it is more hearty and has a thicker broth! It really feels like you’re eating a meal and not soup.

Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission.

Chicken Soup is “Good for You”

I remember my mom making me chicken noodle soup when I was a little girl with a cold. I’d ask her why I had to eat soup every time I got a cold and she’d tell me with a nod, “It’s good for you. It”ll make your sore throat feel better.”

The chicken soup always had an ice cube in it which, seemed odd when you’re 5 yrs old but, I just ate as fast as I could so I could get back to watching reruns of the Flintstones. But, her chicken noodle soup always worked and there’s medical research that shows it too.

Homemade Chicken Soup is Better Than Canned

This goes without saying but, I’ll say it anyway: Homemade soup is better than canned! Homemade soup is so comforting and making it from scratch will give you good quality and much lower sodium with no preservatives than canned soup.

I ALWAYS make homemade soup when the weather changes over. Living in the northeast, a hot, tasty soup is so fitting on windy cold days!

I don’t even use canned soup in my From Scratch Green Bean Casserole. Just sayin!

How I Got Our Little Boys to Eat Chicken Pot Pie Soup

The day I made this fantastic one pot meal, I showed my 6 year old son the bowl of Chicken Pot Pie Soup and he didn’t look the least bit excited. So I told my pasta-loving son “But, it has pasta in it!”

He said “No, I don’t want it.”

I said “It’s good. Try it.” He again passed up my offer.

So I told him he couldn’t have an ice cream sandwich unless he tried it. I wouldn’t pass up a whole ice cream for just one bite of soup and neither did he.

He liked it enough to eat two more bowls!

His little brother then asked for the chicken from the soup, takes a few bites and says “This is so good mommy!” Oh, mommy was right…again!

How to Make Instant Pot Easy Chicken Pot Pie Soup in 10 Min!

*The full, printable recipe is at the bottom of this post.

The egg noodles absorb the chicken broth in this recipe. If you want it more soupy, add one more cup of chicken broth but, don’t go over the 2/3 full line in the Instant Pot!

Ingredients:

• 12 oz Square Pot Pie Egg Noodles (affiliate link below) 

• 16 oz boneless, skinless chicken breast, cut into 1 inch cubed pieces.
• 6 cups chicken broth or stock
• 1/2 cup sliced baby carrots
• 3/4 cup frozen peas
• 1/2 cup chopped onion
• 3 tbsp butter
• 1/8 tsp celery seed (or 1/2 cup chopped celery)
• salt and pepper to taste
• 2 tsp corn starch (optional)

Instructions:

Put all of the ingredients, except the corn starch, into the pressure cooker pot and close the lid. Ensure the valve is set to “sealing” and set it to “pressure cook” on high setting for 8 minutes.

Release the pressure (away from hands and face) but, do not open the lid until the valve signals it’s ready to open. Read instructions on your pressure cooker if you don’t know the signal.

Stir in the corn starch after you open the lid carefully to make the broth a little thicker like that of chicken pot pie. This is an optional step if you prefer the soup to be like Chicken Noodle Soup instead or if you don’t have corn starch.

The noodles are tender yet, not overcooked! It comes out perfectly!

How to Make Chicken Pot Pie Soup on the Stove Top

Stove top directions will take about 30 minutes to cook and a few minutes to prep.

1. In a large stock pot on med/high heat, add boneless, skinless chicken breast cubes, celery seed, pepper, 2 teaspoons of corn starch and 3 tbsp butter and brown for about 3 minutes.
2. Then, add 1/2 cup chopped onion, 1/2 cup sliced baby carrots and 3/4 cup frozen peas. Cook for a few minutes.
3. Next, add 6 cups of chicken broth and cover the pot. Bring to a boil.
4. Reduce heat to medium and add the square pot pie egg noodles. Cook for about 10 minutes or until the noodles are tender.
5. Finally, salt to taste.

In the Instant Pot directions, I add the corn starch at the end instead of in the pot in the prep.

I love cooking with my Instant Pot (affiliate link) because it cooks quickly and EVERYONE likes a quick, home cooked meal! Sometimes, you just don’t have time to cook and either way, you need to feed your family a nutritious meal.

Check out my review on the Best Instant Pot Accessories Kit. It makes a great gift!

Look no further than this Instant Pot Easy Chicken Pot Pie Soup in 10 Min! It’s quick, nutritious, and great for cold and flu season especially on cold winter days. It’s like my mom said “It’s good for you.”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I took this recipe to Weekend Potluck.