Instant Pot Chicken Pot Pie Soup
All the cozy of chicken pot pie, none of the pie crust. Chicken thighs, potatoes, carrots and meaty baby bella mushrooms cook with herbs in the Instant Pot, then get a creamy milk thickener at the end. Serve it with our Cheesy Sourdough Drop Biscuits for dunking.
Ingredients
In the pot
About 1 lb boneless, skinless chicken thighs, cut into bite-size cubes
4 small potatoes, peeled and cubed (about 3 medium)
1 cup petite baby carrots
10 baby bella mushrooms, thickly sliced
¼ medium onion and 2 cloves garlic, minced
1 cup chicken broth
½ tsp each dried thyme, rosemary and oregano
½ tsp salt and ⅛ tsp pepper
Creamy thickener
½ cup milk
¼ cup all-purpose flour
Steps
Add the chicken, potatoes, carrots, mushrooms, onion, garlic, broth, herbs, salt and pepper to the Instant Pot and give it a stir. The mushrooms go in raw. They cook right along with everything else.
Seal the lid and cook on high pressure for 6 minutes. Let the pressure release naturally for 6 minutes, then quick release the rest.
While it cooks, whisk the milk and flour together in a cup until completely smooth, with no lumps.
Open the lid and switch to Sauté. Once the soup is bubbling, slowly pour in the milk mixture while stirring, and keep stirring a minute or two until it thickens.
Turn off the heat, taste and add salt if needed. Serve in bowls with warm biscuits on the side.
Alice and Michael's notes
We set out to make pot pie but didn't feel like making a crust or running to the store for one, so this became soup with biscuits instead. No regrets! Don't skip the mushrooms: the potatoes and carrots get really soft, and the mushrooms stay chewy and almost meaty, which gives every bite some texture. Potatoes vary a lot in size, so aim for about 3 cups cubed.