Skip to main content

Instant Pot Creamy Veggies and Chicken Soup

It's been THREE years since I've posted a recipe! And over a year since I've shared a blog post. Funny how life gets busy and changes. I started sharing my weekly menus and recipes in 2007 when my oldest child was 6 and now she is 17 and ready to graduate from high school! Most of my recipes these days come from Mel's Kitchen Cafe, so I share many recipes here. Our weekly meals include a lot of breakfast for dinner, take out on the weekends, and meat on the Traeger pellet grill. I share my food related thoughts on Instagram. :)

I made this Instant Pot version of one of my favorite soups tonight and posted it in a story on Instagram. Several friends asked for the recipe, so I thought I'd type it up here. So here you go! 

This creamy veggie and chicken soup is one of my favorites. I shared the original recipe 11 years ago. Tonight I tried an Instant Pot version and it worked out well!

The recipe calls for lots of veggies: mushrooms, celery, yellow squash, corn, carrots and potatoes. I used what I had on hand: sweet white corn, carrots and a mix of yellow and russet potatoes. Here's a little secret...if you cut up your yellow squash small enough, it looks like corn and your kids won't know what they're eating. I used more potatoes than the original recipe called for because I didn't have as many veggies.

I made this soup in the Instant Pot the same way that I make our favorite chicken noodle soup. Start by melting butter using the Saute feature, then adding flour, onions, carrots for a quick saute. Then gradually adding chicken broth and potatoes. After a few minutes on high pressure, I add a chicken, cream, cheese and corn and it's ready to eat! I'll give you better steps below...

So, here you go...

Instant Pot Creamy Veggie and Chicken Soup
Printable recipe
Serve with:  One Hour Rolls

  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 teaspoons dried thyme
  • 6 cups chicken broth
  • 1/2 cup finely chopped onion
  • 1 1/2 pounds mushrooms, sliced (I didn't have these on hand, so I left them out)
  • 3/4 cup sliced celery (didn't have this either)
  • 3/4 cup chopped carrots
  • 2 cups quartered baby red potatoes (I actually used 6 small yellow and russet potatoes)
  • 1 cup chopped yellow squash (didn't have this either)
  • 1 1/2 cup frozen sweet white corn kernels
  • 2 cups light cream (I used 1 cup cream, 1 cup light half and half)
  • 3/4 cup grated Parmesan cheese
  • 2 c. chopped cooked chicken (I used rotisserie chicken)
  1. With the lid of the pressure cooker off, turn cooker to SAUTE and add the butter. Stir until melted. 
  2. Saute onion, mushrooms, celery and carrot in the butter for 1 minute. Add flour, salt, pepper and thyme and whisk.
  3. Slowly add 1 cup of chicken broth so mixture starts to thicken. Then add the other 5 cups of chicken broth, potatoes and yellow squash. Stir until combined.
  4. Securely lock the pressure cooker's lid. Check the steam vent so it's locked. Push the MANUAL button and cook for 5 minutes on HIGH pressure.
  5. Perform a quick release to release the cooker's pressure.
  6. Stir in cooked chicken and corn kernels. Add cream and grated parmesan cheese.  Let the chicken, corn, and cream warm up in the soup for a few minutes. Make sure to turn the pressure cooker off so you don't overcook the veggies. Then serve and enjoy!
We love to eat soup with our favorite one hour rolls. 

I have the Instant Pot DUO60 6 Qt 7-in-1, which is no longer available.  Just for reference, I bought mine in 2016 on a Black Friday sale on Amazon for $68.97.  

More from Jenny:
Instagram iconTwitter icon Email icon

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b

Week 394 Menu

Hi there!  This week is flying by!  So excited that we've been having blue skies and warmer weather.  Our snow is almost all melted and little bulbs are sprouting in the flower beds.  However, we had our 10th snow/ice day last week!!!  Hopefully it was the last one. Life has been busy, busy and I need to plan out the rest of our week's menus, even though it's already Thursday.  Here's what we've eaten so far and what I'm planning: Monday:  chicken stirfry, rice/quinoa Tuesday: breakfast for dinner Wednesday: flatbread pizzas Thursday:  roasted butternut squash, pasta, chicken sausage Friday: tacos Saturday: leftovers Sunday: pot roast, mashed potatoes, one hour rolls Alrighty, that's what we're eating this week.  How about you?  What's on your menu this week?  Feel free to share.  I love it when you do! More from Jenny:    

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room.  This is a pet peeve of mine and (also my husband's).  Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage!   I use my garage quite often to cook things in.  I open the window and it airs out, especially when you open the garage door.  I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage:  my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight.  I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench.   Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage.  I don't really want my house to smell like meat for hours