Name: Easy Instant Pot Healthy Chicken Pot Pie Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb boneless, skinless chicken breasts (or thighs); 2 cups diced carrots; 2 cups diced Yukon Gold potatoes; 1 cup diced celery; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 cup unsweetened almond milk (or milk of choice); 2 tablespoons olive oil; 2 tablespoons all-purpose flour (or gluten-free alternative); 1 teaspoon dried thyme; 1 teaspoon dried parsley; ½ teaspoon dried rosemary; ½ teaspoon black pepper; Salt to taste; Fresh parsley for garnish (optional); Optional: 1 cup frozen peas, ½ cup corn

Creamy, comforting, and packed with vibrant veggies and tender chunks of chicken, this Easy Instant Pot Healthy Chicken Pot Pie Soup brings all the cozy flavors of a classic pot pie into a lighter, faster, and one-pot meal. The soup is perfectly hearty with a luscious, velvety broth made without heavy cream, making it a healthier option without sacrificing any richness. It’s the ultimate choice for a quick weeknight dinner, lazy weekend lunches, or whenever you need something warm and nourishing.

Each spoonful delivers a delightful medley of juicy chicken, sweet carrots, buttery potatoes, and aromatic herbs that taste like they simmered for hours — but thanks to the Instant Pot, it comes together in a fraction of the time. Whether you’re looking for wholesome comfort food or an easy meal prep idea, this soup will quickly become one of your favorites!

Why You’ll Love This Easy Instant Pot Healthy Chicken Pot Pie Soup Recipe

Quick and Easy: Perfect for busy schedules with minimal hands-on cooking.
Healthy Comfort Food: Made without cream or heavy butter, yet still decadently creamy.
Family-Friendly: Loved by kids and adults alike, a guaranteed crowd-pleaser.
Meal Prep Friendly: Stores beautifully for leftovers or freezer meals.
Budget-Friendly: Uses simple, everyday ingredients.
Versatile: Easily customizable with your favorite vegetables or dairy-free alternatives.
Minimal Clean-Up: All made in one pot, making washing dishes a breeze.
Flavor-Packed: Each ingredient shines, offering a hearty, cozy, and soul-satisfying experience.

Preparation Phase & Tools to Use

Before diving into the cooking, it’s important to have everything ready to make the process smooth and stress-free. Here’s what you’ll need:

Instant Pot (Pressure Cooker): This is essential for fast and efficient cooking. It tenderizes the chicken and vegetables quickly while locking in flavors.
Sharp Chef’s Knife: To easily and safely chop your vegetables into even pieces for consistent cooking.
Cutting Board: Keeps your counters safe and gives you a dedicated space to prep all ingredients.
Measuring Cups and Spoons: Precision is key when it comes to the broth and seasoning quantities.
Wooden Spoon or Silicone Spatula: Ideal for sautéing the veggies and stirring without scratching the Instant Pot insert.
Ladle: For serving the soup neatly into bowls without mess.

Each tool plays a key role in streamlining the cooking process and ensuring a perfectly textured and flavorful soup!

Preparation Tips

Dice Evenly: Cut the carrots, potatoes, and celery into uniform sizes to ensure even cooking.
Use Fresh Ingredients: Whenever possible, fresh herbs and vegetables enhance the depth of flavor.
Pre-Measure Spices: Having your seasoning ready in a small bowl saves time and prevents overcooking anything while you scramble for ingredients.
Deglaze the Pot: After sautéing the veggies, pour a splash of broth and scrape up any brown bits to prevent the “Burn” warning on the Instant Pot.
Natural Release for Best Texture: Allowing the pressure to release naturally for a few minutes after cooking helps keep the chicken tender and juicy.

Ingredients for This Easy Instant Pot Healthy Chicken Pot Pie Soup Recipe

1 lb boneless, skinless chicken breasts (or thighs for extra juiciness)
2 cups diced carrots
2 cups diced Yukon Gold potatoes (peeled if preferred)
1 cup diced celery
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup unsweetened almond milk (or any milk of choice)
2 tablespoons olive oil
2 tablespoons all-purpose flour (or gluten-free alternative)
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon dried rosemary
½ teaspoon black pepper
Salt to taste
Fresh parsley for garnish (optional)

Optional Additions:

1 cup frozen peas (add after pressure cooking)

½ cup corn kernels

A splash of heavy cream for extra richness (if desired)

Step 1: Sauté the Vegetables

Turn the Instant Pot to the Sauté function. Once heated, add the olive oil. Toss in the onion, carrots, celery, and garlic, stirring occasionally. Sauté until the onions become translucent and the vegetables slightly soften, about 4–5 minutes.

Step 2: Add the Chicken and Seasonings

Place the chicken breasts directly on top of the sautéed vegetables. Sprinkle in the thyme, parsley, rosemary, salt, and pepper. Stir gently to combine the flavors without overmixing.

Step 3: Pour in the Broth

Pour the chicken broth over the chicken and vegetables, ensuring that the chicken is mostly submerged. Scrape the bottom of the pot with a wooden spoon to lift any stuck bits — this prevents burning later.

Step 4: Pressure Cook

Secure the Instant Pot lid and set the valve to Sealing. Select the Pressure Cook or Manual function and cook on High Pressure for 10 minutes. After the cooking cycle completes, allow 5 minutes of natural pressure release, then carefully perform a quick release to vent any remaining pressure.

Step 5: Shred the Chicken

Remove the chicken breasts from the pot using tongs. Place them on a cutting board and shred them with two forks. Return the shredded chicken back into the pot.

Step 6: Thicken the Soup

In a small bowl, whisk together the almond milk and flour until smooth. Switch the Instant Pot back to Sauté mode and slowly stir in the milk-flour mixture. Let the soup simmer for 3–5 minutes, stirring occasionally, until it thickens nicely.

Optional: Stir in frozen peas and corn during this step if using.

Step 7: Serve and Garnish

Ladle the hearty soup into bowls, sprinkle with fresh parsley, and serve warm. Enjoy the cozy, creamy deliciousness!

Notes

Chicken Choice: You can substitute chicken thighs for a richer flavor if you prefer. They stay super tender and shred beautifully.
Dairy Options: Feel free to swap almond milk with any milk you like—regular, oat, or even a splash of half-and-half for extra creaminess.
Veggie Boost: Add green beans, peas, or even mushrooms for more variety and extra nutrients.
Gluten-Free Version: Use a gluten-free flour blend or cornstarch slurry instead of regular flour to thicken the soup.
Flavor Enhancer: A tiny splash of lemon juice or a pinch of nutmeg can brighten the soup beautifully right before serving.
Make it Heartier: Stir in a handful of cooked brown rice or quinoa at the end for an even more satisfying meal.

Watch Out for These Mistakes While Cooking

Skipping the Sauté Step: Sautéing the vegetables builds important flavor layers. Don’t rush this!
Forgetting to Deglaze: Always scrape the pot after sautéing to avoid triggering the Instant Pot’s burn warning.
Overcooking the Chicken: Stick closely to the pressure cook time; overcooking can make the chicken stringy.
Not Shredding Properly: If chicken pieces are too large, they won’t absorb the broth flavors well. Shred thoroughly but not into mush.
Adding Milk Too Early: Never add milk before pressure cooking—it can curdle under pressure. Always add it afterward.
Skipping Natural Release: Quick-releasing all at once can toughen the chicken. Let it naturally release for at least 5 minutes.
Not Seasoning to Taste: Every broth is different. Always taste and adjust seasoning after cooking.
Over-thickening: Remember, the soup will continue to thicken slightly as it cools. Don’t make it too thick during cooking.

What to Serve With Easy Instant Pot Healthy Chicken Pot Pie Soup?

Pairing this comforting soup with the right sides can turn it into a truly memorable meal! Here are some tasty ideas:

8 Recommendations:

Buttermilk Biscuits
Fluffy, buttery biscuits are perfect for soaking up every drop of the rich, creamy broth.
Fresh Garden Salad
A crisp, refreshing salad with a tangy vinaigrette balances the hearty flavors of the soup beautifully.
Garlic Breadsticks
Soft, warm breadsticks brushed with garlic butter add a deliciously savory crunch.
Roasted Brussels Sprouts
Their caramelized edges and earthy flavor complement the creamy soup wonderfully.
Steamed Green Beans
A light and healthy side that adds freshness and a pop of color to your plate.
Crispy Air Fryer Potatoes
Golden, crunchy potatoes make a hearty side dish that still feels wholesome and satisfying.
Simple Quinoa Salad
For a protein boost, a light quinoa salad with lemon and herbs pairs nicely with the comforting soup.
Cheddar Cheese Scones
If you want to make the meal extra special, cheddar scones add a delightful cheesy twist that matches the cozy vibe of the soup.

Storage Instructions

Keeping this delicious soup fresh is simple:

Refrigerator: Allow the soup to cool completely. Store it in an airtight container and keep it refrigerated for up to 4 days. The flavors actually deepen and get even better over time!
Freezer: Transfer cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little space at the top for expansion. It can be frozen for up to 3 months. Pro Tip: Freeze in individual portions for easy reheating on busy days.
Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, simply add a splash of broth or milk to thin it out to your preferred consistency. For microwave reheating, use a microwave-safe bowl and heat in 1-minute intervals, stirring in between.

Estimated Nutrition

Please note these values are approximate and can vary based on specific ingredients and brands used.

Calories: 280 per serving
Protein: 24g
Fat: 9g
Saturated Fat: 1.5g
Carbohydrates: 22g
Fiber: 4g
Sugar: 5g
Cholesterol: 55mg
Sodium: 520mg

This makes it a well-rounded, lighter meal option that’s still hearty and satisfying—perfect for clean eating or healthy comfort food goals!

Frequently Asked Questions

1. Can I use frozen chicken for this recipe?

Yes, you can! Just increase the pressure cooking time to 15 minutes instead of 10 minutes. Make sure the chicken pieces aren’t stuck together to ensure even cooking.

2. Can I make this soup dairy-free?

Absolutely! Use your favorite plant-based milk such as almond, oat, or coconut milk. Just avoid canned coconut milk unless you want a strong coconut flavor.

3. What if I don’t have an Instant Pot?

No problem! You can make this soup on the stovetop. Sauté the veggies as directed, simmer the chicken and broth until fully cooked (about 20–25 minutes), then shred the chicken and add the milk mixture to thicken.

4. How do I make this soup thicker?

If you prefer a thicker texture, simply add an extra tablespoon of flour to the milk mixture, or let the soup simmer a little longer after thickening.

5. Can I add pasta or rice to the soup?

Yes! You can stir in cooked rice or small pasta like ditalini after pressure cooking. If adding uncooked, add extra broth and cook a bit longer on sauté mode.

6. What vegetables can I substitute?

You can swap potatoes for sweet potatoes, add green beans, mushrooms, corn, peas, or even kale! Customize it to what you love or have on hand.

7. How do I prevent getting the “Burn” warning on my Instant Pot?

Always scrape the bottom of the pot after sautéing and before pressure cooking to remove any stuck-on bits. Adding a splash of broth during deglazing helps too.

8. Is this soup good for meal prep?

Definitely! It holds up very well when refrigerated or frozen, and the flavors often improve after a day or two, making it perfect for prepping meals ahead of time.

Conclusion

This Easy Instant Pot Healthy Chicken Pot Pie Soup brings together everything you love about classic comfort food but in a lighter, faster, and easier form. It’s packed with juicy chicken, tender veggies, and a luscious broth that’s both nourishing and incredibly satisfying. Whether you’re looking for a quick weekday dinner, a cozy weekend treat, or a make-ahead meal for busy days, this recipe checks every box. Warm, wholesome, and brimming with flavor—this soup is sure to earn a permanent spot in your kitchen rotation. Give it a try and taste the comfort in every spoonful!