Instant Pot-Chicken Pot Pie Soup
Recipe type: Soup, Instant Pot
  • 1 pound of chicken
  • 2 cups of chicken broth
  • ½ cup of diced and peeled onion
  • 16 ounces of frozen vegetables
  • 2 cups of milk
  • 1 tablespoon of cornstarch
  • Spices: I used thyme and fennel seed, (1/2 teaspoon), also suggest poultry seasoning.
  1. In your Instant Pot, place the chicken, broth, and onions, Set the manual high pressure for 15 minutes (make sure the vent is sealed) and do a quick release after 10 minutes.
  2. Then transfer the chicken to a bowl, and shred the chicken.
  3. Then place the shredded chicken back to the Instant Pot, add the frozen vegetables and stir.
  4. Then add the milk, press the saute button and heat until hot, stir in the cornstarch.
  5. Ladle into bowls.
  6. I served mine with biscuits.
Recipe by Fork To Spoon at