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!
Servings 6
Calories 393cal
Ingredients
- 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
Instructions
- 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.
Notes
Storage:
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.Nutrition
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