The pressure builds and you start counting down minutes until you eat. You pop the sealing ring on your pressure cooker and set the valve just right. There's that familiar hiss as steam starts escaping, and you know things are about to get real good in your kitchen.
While you wait for the pressure to build, you peek into the pot and the scents of chicken and creamy soup fill the air. It kinda teases your stomach, making you wish time would just fly so you could dive in already. You recall the last time you made this soup and how warm it made you feel after a long day.
Once you hit the quick release, you listen to the valve hiss and see the steam puff out like a cozy cloud. The moment you lift the lid, that savory aroma hits you like a wave. It’s like your kitchen just turned into a little comfort food heaven.
What Makes Pressure Cooking Win Every Round
- It cuts down your cook time big time so you get dinner faster and less waiting around.
- You get flavors that kinda meld together in this rich, deep way you just can't get with regular pots.
- The steam cues tell you when you're good to go wiht nothing overcooked or dried out.
- You don’t gotta babysit the pot much since pressure cooking is mostly hands-off.
- That sealing ring keeps all the tasty juices inside so nothing escapes and your food stays juicy.
- Cleanup is way easier since everything cooks in one pot and you avoid extra dishes.
Your Simple Ingredient Checklist
- 2 cups skim milk. This keeps things creamy but not too heavy so you get that nice light feel.
- 2 cups cubed cooked chicken breast meat. It’s ready to go and gives plenty of protein with minimal fuss.
- 1 (16 ounce) package frozen mixed vegetables, thawed. A mix of carrots, peas, and corn that add color and sweetness.
- 1 (10.5 ounce) can condensed cream of potato soup. Adds a creamy texture and subtle potato flavor.
- 1 (10.5 ounce) can condensed cream of chicken soup. Brings that classic pot pie taste packed with chicken goodness.
- A pinch of black pepper. Just enough kick to keep things interesting.
- ½ teaspoon salt or to taste. Balances out the soups and veggies perfectly.
- Optional fresh thyme for garnish. Gives a little herby pop that makes you feel fancy even if you’re in your pajamas.
How It All Comes Together Step by Step
First, grab your pressure cooker pot and set it on medium heat. Pour in the cream of potato soup, cream of chicken soup, and skim milk. Stir it up until the mixture looks smooth and all the lumps are gone.
Next, toss in your thawed frozen mixed veggies and the cubed cooked chicken breast. Stir everything so it gets evenly mixed with that creamy base. The colors look nice already and kinda make you excited.
Now you seal up your pressure cooker by locking on the lid and making sure the sealing ring is properly in place. Set the valve to sealing position. This part is important, don’t rush it.
Once your pot starts to hiss because the pressure build hits, turn the heat down a little to keep it steady. Let it cook under pressure for about 7 minutes. That’s when all the flavors kinda start to marry up real good.
After those 7 minutes, carefully do a quick release to let out the steam. This will make the valve hiss loudly but that’s totally normal. Remember, don’t force the lid open until all pressure is released.
Open the lid and give your soup a gentle stir. Taste it and add salt or pepper if you think it needs a little extra. You’re almost done and it’s smelling so comforting already.
Finally, ladle your chicken pot pie soup into bowls. If you want, sprinkle some fresh thyme on top to make it pretty. Grab a spoon and dig in while it’s hot—you’re gonna love this cozy bowl.
Quick Tricks That Save Your Time
- Use pre-cooked rotisserie chicken. It’s already seasoned and cooked so you save on prep and cook time.
- Thaw frozen veggies quickly by running them under warm water before adding to the pot.
- For a creamier soup, swirl in a splash of heavy cream after cooking instead of milk.
- Do your chopping and measuring while the pressure cooker is preheating to maximize efficiency.
- Keep the sealing ring clean and well-oiled so it doesn’t slow down your pressure build next time.
That First Bite Moment
You take that first spoonful and the creaminess hits you right away. It’s thick but not heavy, and you notice the chunks of chicken are tender and juicy. The veggies still have a little snap which is just the way you want it.
The blend of the chicken soup and potato soup is kinda like a warm hug in food form. It’s comforting and filling and makes you wanna curl up on the couch with a blanket. That little pop of thyme on top gives it just the right herby touch.
Every bite reminds you why comfort food deserves its rep. It’s a mix of creamy, savory, and fresh that works real good anytime you want something soothing after a long day.
Making It Last All Week Long
Once your soup cools down, pour it into an airtight container. It keeps well in the fridge for up to 4 days and reheats nicely on the stove or microwave.
If you wanna stretch it, freeze leftovers in smaller portions. When it thaws, just warm gently to keep the veggies from getting mushy. It’s perfect for a grab-and-go lunch.
Storing soup in glass containers helps keep flavors fresh and prevents any weird smells from creeping in. Just make sure the lids seal tight so no air gets in.
When reheating, add a splash of milk or water to loosen it up if it’s gotten too thick. Heat slowly so the chicken stays tender and the creamy texture stays on point.
The FAQ Section You Actually Need
- Can I use fresh veggies instead of frozen? Yep you can. Just chop them up and add ‘em in but you might wanna cook a little longer since fresh veggies take more time to soften.
- What if I don’t have cream of potato soup? No worries. You could substitute with another cream soup like cream of mushroom or just add extra cream of chicken for a slightly different flavor.
- Is skim milk the best choice? Skim milk keeps it light but you can totally swap in whole milk or even plant-based milk if that’s your jam.
- Can this recipe be made without a pressure cooker? Sure can but it’s gonna take longer. Just cook it all in a pot on the stove and simmer until veggies are tender and soup is heated through, about 25-30 minutes.
- How do I clean the sealing ring? Take it out and wash with warm soapy water. Dry it well before putting it back so it keeps that good seal for next cook.
- Can I add more chicken? Absolutely! The more chicken the better, right? Just adjust seasoning accordingly so it stays balanced.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Easy Chicken Pot Pie Soup
Ingredients
Main ingredients
- 2 cups skim milk
- 2 cups cubed cooked chicken breast meat
- 1 package (16 ounce) frozen mixed vegetables, thawed
- 1 can (10.5 ounce) condensed cream of potato soup
- 1 can (10.5 ounce) condensed cream of chicken soup
- pinch black pepper
- ½ teaspoon salt or to taste
- fresh thyme optional, for garnish
Instructions
Instructions
- Grab your pressure cooker pot and set it on medium heat. Pour in the cream of potato soup, cream of chicken soup, and skim milk. Stir until smooth and all lumps are gone.
- Add thawed frozen vegetables and cubed cooked chicken. Mix until evenly combined.
- Lock on the lid and seal the pressure cooker. Set the valve to sealing position.
- Bring to pressure and cook for 7 minutes, then perform a quick release of steam.
- Open the lid, stir gently, adjust salt and pepper if needed. Serve hot with optional fresh thyme on top.
