Healthy Pressure Cooker “Chicken Pot Pie” Inspired Soup
This hearty and healthy chicken pot pie inspired soup is packed with so many delicious flavors! It’s so easy to make and it’s one of my favorite comfort foods to have. Top it with homemade biscuits or eat just as it is.
Ingredients:
2 chicken breasts
2 cups chopped celery
1 ½ cups carrots (cut into 1” slices)
2 cups diced onion
2 tbsp minced garlic
4 potatoes, peeled and cut into bite-sized pieces
1 potato, peeled and cut into quarters
Salt, pepper, basil, parsley, thyme (to taste)
3 cups chicken broth (add more for a soupier consistency)
3 tbsp olive oil (2 tbsp for chicken, 1 tbsp for veggies)
Instructions:
Heat 2 tbsp olive oil in a skillet. Lightly salt and pepper chicken on both sides and then sauté chicken breasts until golden brown, set aside.
Add 1 tbsp olive oil to the skillet and sauté the celery, carrots, onions, and garlic for 3-5 minutes.
In an Instant Pot, layer sautéed veggies and cubed potatoes. Place the chicken breasts on top, add the seasonings and then add the quartered potatoes as the final layer.
Pour 3 cups of chicken broth over the ingredients. You can add more broth if you prefer a thinner soup.
Pressure cook on high for 9 minutes. Allow the Instant Pot to naturally release pressure for 5 minutes, then manually release the remaining pressure. Let the soup sit, covered, for an additional 5 minutes.
Remove the quartered potatoes and place them in a mixing bowl. Add ½ cup of broth from the soup and ½ cup of milk. Blend until smooth and stir the mixture back into the soup for a thicker consistency.
Shred the chicken and place back in the soup.
Adjust seasoning to taste and serve hot.