Gluten Free Chicken Pot Pie Soup in the Instant Pot

Gluten Free Chicken Pot Pie Soup in the Instant Pot

This creamy recipe for instant pot chicken pot pie soup is a twist on a comfort food favorite! Serve it with biscuits and you have an easy dinner!

Course Soup

Cuisine American

Keyword chicken, chicken pot pie, instant pot recipes, soup

Cook Time 20

Total Time 20

Servings cups

Calories 189kcal

Author The Bewitchin Kitchen

Equipment

Instant Pot

Ingredients

3 Tbsp butter
2 Chicken breasts
1 Onion diced
1 Garlic clove minced
2 Cups frozen carrots peas and corn mix
2 Tsp Italian seasoning
3 Cups chicken stock
½ Cup milk
4 Tbsp cornstarch
½ Cup heavy cream
Salt and pepper to taste

Instructions

Set the Instant Pot to saute. Add butter and onion and cook until transparent. Add garlic and cook for 1 more minute. Add frozen veggies, seasoning, chicken breasts and stock. Close the lid. Cook for 12 minutes on high pressure. Manually release steam.
In a small bowl combine milk and cornstarch. Incorporate it to the soup and, with the Instant Pot on warm, let it thicken (around 5 minutes). Meanwhile, with the help of two forks, shred the chicken.
Turn off the Instant Pot and mix in the heavy cream.
Serve and top with a biscuit.

Notes

Container Counts

Full recipe: 3 green, 6 green, 5 yellow, 2 blue, 9 tsps.

Per serving: 1/3 green, 2/3 red, 1/2 yellow, 1/5 blue, 1 tsp.

Notes: You can have bigger portions to fill containers better (if you cut it by half (5 servings instead of 10 you'll get closer to full containers). Also, note that cream is not technically approved, but according to macros they fit into those container counts.

You could try to add coconut milk (canned) to make it dairy free too!

Nutrition