Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 large Yukon Gold potatoes, peeled and diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 cup heavy cream
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- Optional: Refrigerated biscuits or pie crust for serving
Instructions
- Step 1: Sauté the Aromatics and Chicken. Turn your Instant Pot to the “Sauté” function. Add the olive oil and allow it to heat up. Toss in the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and cubed chicken pieces. Cook the chicken until the outsides are white, though they do not need to be fully cooked through yet. Season with salt, pepper, thyme, and rosemary.
- Step 2: Pressure Cook the Base. Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot to avoid a “burn” notice. Add the diced potatoes and the frozen mixed vegetables. Secure the lid and set the valve to the “Sealing” position. Cancel the Sauté function and select “Manual” or “Pressure Cook” on High for 5 minutes. Once the timer beeps, perform a quick pressure release by carefully turning the valve to “Venting.”
- Step 3: Thicken and Serve. Open the lid and select the “Sauté” function again. Stir in the heavy cream. While the soup begins to simmer, whisk the cornstarch and water together in a small bowl to create a slurry. Pour the slurry into the pot and stir constantly for 1-2 minutes until the soup thickens to your desired consistency. Taste and adjust seasoning if necessary. Serve hot in bowls, topped with crumbled biscuits or baked pie crust pieces.
- Cook Time: 20 minutes