Description
I find it so funny how the best-tasting recipe uses simple (and minimal) ingredients. No need for any fancy Nancy over here with this homemade chicken pot pie soup! Serve topped with a biscuit.
Ingredients
- 3 tablespoons salted butter
- 1 medium onion, diced
- 1 clove garlic, minced
- 3 cups chicken stock
- 2 cups Peas and carrots, frozen, unprepared
- 2 (8 ounce) skinless, boneless chicken breast halves
- 2 teaspoons Italian seasoning
- salt and ground black pepper to taste
- ½ cup milk
- 4 tablespoons cornstarch
- ½ cup heavy cream
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent
- 5 to 7 minutes. Add garlic and cook until fragrant
- about 1 minute.
- Add chicken stock
- frozen vegetables
- chicken
- Italian seasoning
- salt
- and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid.
- Combine milk and cornstarch in a small bowl; pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened
- about 5 minutes.
- Remove chicken and shred with 2 forks. Return meat to the pot
- turn off the heat
- and mix in heavy cream.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6