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Instant Pot Chicken Pot Pie Soup


this is where I ordered the noodles:

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Rate this recipe 4.3/5 (10 Votes)


  • 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



Step 1

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.


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