HOMEMADE CHICKEN POT PIE SOUP IN THE INSTANT POT®

Homemade Chicken Pot Pie Soup in the Instant Pot® image

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.

Provided by Steve

Categories 100+ Everyday Cooking Recipes Instant Pot¨ Soups, Stews and Chili

Time 50m

Yield 6

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 9.1 g, Sodium 472.4 mg, Sugar 2 g