Instant Pot Chicken Pot Pie Soup

This creamy soup is full of lots of veggies and chunks of chicken breasts.  I cut up some Grands biscuits into quarters for a perfect dunking size.


Instant Pot Chicken Pot Pie Soup

1# chicken breasts, cut into bite size pieces
1 tbsp. extra virgin olive oil
2 cups chicken stock
1 large potato, peeled and cubed
1/2 cup carrots, peeled and sliced
1/2 cup peas
1/2 cup corn
2 tbsp. celery flakes
1 bay leaf
2 cups milk
1/4 cup flour
Salt & freshly ground pepper to taste

Set your instant pot to saute and add in the olive oil.  When heated, add in the chicken pieces and lightly brown.  Turn off the instant pot.  Add in the stock, vegetables, celery flakes and bay leaf.  Set your instant pot to the soup setting for 10 minutes.  While that is cooking, warm the milk and whisk in the flour.  When soup is done, release the pressure.  Remove the lid and stir in the milk mixture.  Turn to the saute setting and cook until it slightly thickens.