Chicken Pot Pie Soup
A comforting and hearty soup that mimics the classic chicken pot pie, perfect for chilly days and family meals.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing
- 1 lb boneless, skinless chicken breasts About 450 g
- 1 cup celery, diced About 100 g
- 1 cup carrot, sliced About 130 g
- 1 cup onion, finely chopped About 150 g
- 1/2 tablespoon garlic, minced About 7 g
- 2 cups Yukon gold potatoes, finely diced About 320 g
- 1 cup Yukon gold potatoes, quartered About 160 g
- 1/4 teaspoon black pepper To taste
- 1/4 teaspoon salt To taste
- 1/4 teaspoon dried parsley To taste
- 1/4 teaspoon basil To taste
- 1/4 teaspoon rosemary To taste
- 3 cups low-sodium chicken or bone broth About 720 ml
- 1/2 cup milk of choice About 120 ml
- 1 tablespoon fresh parsley, chopped For garnish
Instructions
Preparation
- Gather all your ingredients to streamline the cooking process.
Sauté the Chicken
- Set your Instant Pot to the sauté function and heat the olive oil.
- Place the chicken breasts into the pot and sear for about 2 minutes on each side until golden brown, then remove and set aside.
Cook the Vegetables
- Add the diced celery, sliced carrots, chopped onion, minced garlic, and selected herbs to the pot, sautéing for roughly 2 minutes until softened and fragrant.
Add Potatoes
- Stir in the finely diced Yukon gold potatoes, then place the seared chicken on top, followed by the quartered potato chunks.
Add Broth
- Pour in the low-sodium chicken or bone broth, ensuring all ingredients are submerged.
Pressure Cooking
- Close the lid of the Instant Pot, lock it in place, and set to cook on high pressure for 9 minutes.
- Allow it to naturally release for 5 minutes before a quick release for any remaining pressure.
Blend Potato Mixture
- Once the pressure has released, carefully remove the chicken and quartered potato chunks.
- Blend the quartered potatoes with 1/2 cup of broth and the milk until smooth and creamy.
Combine and Final Touches
- Return the creamy potato mixture to the pot, shred the reserved chicken, and stir everything together well.
Garnish and Serve
- Garnish the soup with fresh chopped parsley and serve hot.
Notes
Use quality ingredients for the best flavor. Adjust consistency by blending more potatoes or adding broth/milk as needed. Experiment with herbs for variation.