Creamy and delicious homemade Chicken Pot Pie Soup made simply in your Instant Pot/slow cooker. This soup is loaded with chicken, carrots, celery, potatoes, peas, and onions.
With your Instant Pot on the sear/saute setting, add butter, carrots and celery. Cook for a few minutes stirring occasionally. Add potatoes, onions and garlic and cook for another couple minutes.
Turn your Instant Pot to slow cook setting and add remaining ingredients and stir to combine.
Cook low on "Slow Cook" for 4 hours. When done chicken will be fork tender and at least 165 degrees. Veggies will be tender. Gently shred the chicken with two forks.
Allow the soup to let cool a bit before serving. Enjoy!
*Recipe Notes* If you are using a regular slow cooker - saute the veggies in a large pan on the stove then transfer everything to your slow cooker to finish cooking.
Stovetop Instructions:
If you are cooking this recipe on the stove, use a large pot.
Over medium heat, add butter, carrots and celery. Cook for a few minutes stirring occasionally. Add potatoes, onions and garlic and cook for another couple minutes.
Add remaining ingredients to your pot and stir to combine. Bring to a low simmer. Cover and cook over low for 1-2 hours until veggies are tender and chicken is cooked through to at least 165 degrees.
When done, gently shred chicken with two forks. Allow soup to cool a bit before serving. Enjoy!