INSTANT POT CHICKEN POT PIE SOUP RECIPE - (4.5/5)

Instant Pot Chicken Pot Pie Soup Recipe - (4.5/5) image

Provided by lindaauman

Number Of Ingredients 12

2 to 3 chicken breasts, cubed (about 1 pound) depends how much chicken you prefer
1/2 small to med. onion, diced
3 ribs of celery, chopped
3 large carrots, sliced thick
3 small potatoes, cubed (not too small so they don't over cook)
2 tablespoons butter or ghee
A dash or 2 of poultry seasoning
1/2 teaspoon salt or season to taste ( You can also use Season All instead)
1/4 teaspoon pepper or season to taste
12 oz. bag uncooked dry square pot pie noodles( I used Pennsylvania Dutch brand.)
7 cups chicken broth (heated up in microwave to speed up the pressure) or 7 cups of water mixed with 7 teaspoons of Chicken Base ( made with hot water) I added some chicken base to my chicken broth to make the chicken flavor more intense
1 10-oz bag frozen mixed vegetables, thawed and warmed

Steps:

Add a dash of pepper to the cubed chicken. Melt butter in pressure cooker on high saute. Next, lightly brown cubed chicken in pressure cooker for about a minute or Press the cancel/warm to cancel. Add onions, celery, carrots, potatoes, thyme, salt, pepper, uncooked noodles and broth mixture (in this order) Close lid and turn pressure cooker on HP and cook for 6 minutes. Will take around 10 to 15 minutes to come to pressure. Once finished open with quick release. Stir pot and stir in warm mixed vegetables.