Instant Pot 10 Min Chicken Pot Pie Soup
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5 from 2 votes

Instant Pot Chicken Pot Pie Soup in 10 Min!

Make this comforting Instant Pot Chicken Pot Pie Soup for your family during cold and flu season or just because you want to serve a hearty, delicious chicken soup!
Course complete meal, Soup
Cuisine American
Keyword chicken noodle soup, chicken pot pie soup, chicken soup
Prep Time 2 minutes
Cook Time 8 minutes
venting 5 minutes
Total Time 10 minutes
Servings 6
Calories 393cal
Author Joanne Schweitzer


  • 12 oz Square Pot Pie Egg Noodles i.e. Pennsylvania Dutch
  • 16 oz boneless, skinless chicken breast, cut into 2 inch pieces
  • 6 cups chicken broth or stock
  • 1/2 cup chopped onion
  • 3/4 cup frozen peas
  • 1/2 cup baby carrots, sliced 1/4 inch thick
  • 3 tbsp butter
  • 1/8 tsp celery seed
  • salt and pepper to taste
  • 2 tsp corn starch


  • In a 6 qt pressure cooker, add all ingredients (including the Square Pot Pie Egg Noodles) except for the corn starch. Stir it. Set it "pressure cook" on high setting for 8 minutes. When done, begin venting but, do not open it until the valve indicator shows it's ready to open.  Add corn starch and stir it. It'll thicken as you're stirring.  Test to see if noodles are tender. If not, leave them in pressure cooker with lid on for 1-2 more minutes.



When soup has cooled, put in a covered bowl and store in the refrigerator for 3 or 4 days. Freeze for up to six months.


Serving: 1g | Calories: 393cal | Carbohydrates: 47g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 1019mg | Potassium: 704mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2153IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 2mg