Description

Craving something cozy, wholesome, and ridiculously easy? This Easy Instant Pot Healthy Chicken Pot Pie Soup is the answer! Perfect for a quick dinner, easy meal prep, or simply those moments when you need a bowl of soul-warming comfort. Packed with juicy chicken, tender veggies, and a velvety broth, it captures all the flavors of a classic pot pie without the heavy crust or extra work. This healthy soup recipe is loaded with nutritious ingredients yet feels indulgent, making it ideal for dinner ideas, quick lunches, or healthy comfort food cravings. You’ll fall in love with how satisfying, creamy, and rich it tastes—while still being nourishing and light!

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

Instructions

Set Instant Pot to Sauté mode. Heat olive oil, then add onion, carrots, celery, and garlic. Sauté until softened.
Place chicken on top of veggies. Add thyme, parsley, rosemary, salt, and pepper.
Pour in chicken broth. Scrape the pot bottom to deglaze.
Close lid, set valve to Sealing, and Pressure Cook on High for 10 minutes.
Naturally release pressure for 5 minutes, then quick release the rest.
Remove chicken, shred with forks, and return to pot.
Whisk almond milk and flour in a small bowl until smooth. Stir into soup. Set Instant Pot to Sauté again and simmer until thickened, about 3–5 minutes.
Stir in optional peas or corn if using. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes
Cook Time: 25 minutes